Proscuitto and Gruyere Pinwheels

• 500 g puff pastry, thawed (about 1lb)
• 12 cup smuckers pure apricot jam
• 2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
• 1 cup gruyere, shredded
• 1 cup parmesan cheese, shredded
• 1 cup prosciutto or 1 cup ham, finely chopped
• flour, for rolling

1. Preheat oven to 425F Line 2 baking sheets with parchment paper.
2. On a lightly floured surface, roll pastry into 14 x 20-inch rectangle.
3. In a small bowl, combine apricot jam and mustard.
4. Spread evenly over pastry.
5. Cover with shredded cheeses.
6. and proscuitto, pressing down gently so that filling lies as flat as possible.
7. Roll up, jelly roll style, from the long side.
8. Press lightly so that seams stick together and place seam side down on cutting surface.
9. With a very sharp knife, slice into 3/4 -inch slices.
10. Place on prepared baking sheets.
11. Bake in preheated oven 11-12 minutes, until golden brown.
12. Remove form oven and let cool on baking sheets 1 minute.
13. Serve warm.

smuckers, grainy mustard, gruyere, parmesan cheese, ham, flour

Taken from www.food.com/recipe/proscuitto-and-gruyere-pinwheels-417724 (may not work)