Prosciutto And Parmesan Puff Pastry - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed (half of 17.3 package)
4 ounces prosciutto, thinly sliced
3/4 cup parmesan cheese, packed (about 2 1/2 oz.)
1 egg, beaten to blend

Preparation

Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
Arrange half of proscuitto on 1 rectangle, leaving 1/2\" border along one long side. Sprinkle with half the parmesan cheese.
Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
Wrap in plastic. Repeat with the second half sheet of pastry.
Refrigerate until firm, at least 3 hours and up to 2 days.
When ready to use, slice into 1/2\" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
Bake one sheet at a time on the center rack of a preheated 400\u00b0 F oven, until golden brown, about 16 minutes.
Transfer to racks and cool slighty. Serve warm.