Prosciutto Pinwheels

Ingredients

• 1 sheet puff pastry, thawed
• 1 large egg, beaten lightly
• 2 ounces thinly sliced prosciutto
• 1 red pepper, roasted, peeled and seeded, sliced 1-inch thick

Directions

Preheat oven to 400 degrees F.

Lightly grease 2 large baking sheets.

On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise.

Arrange a half of the sheet with a long side facing you and brush edge of far side with some egg. Arrange 1/2 the prosciutto evenly on top of pastry, avoiding egg-brushed edge. Lay 1/2 the pepper strips lengthwise along side of pastry facing you.

Starting with side nearest you, roll pastry jelly-roll fashion and wrap in waxed paper. Make another log in same manner.

Chill pastry logs, seam sides down, until firm, at least 20 minutes

Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1-inch apart on baking sheets.

Bake pinwheels in batches in middle of oven until golden, about 14 to 16 minutes.

Transfer pinwheels to a rack and cool slightly.