Prosciutto And Sun Dried Tomato Pinwheels - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup sun-dried tomato, finely diced
2 ounces thin sliced prosciutto, cut in strips
1/4 cup shredded Fontina cheese
2 tablespoons parmesan cheese
1/4 teaspoon black pepper
1 egg, beaten
1 tablespoon water

Preparation

on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.
cut in half lengthwise.
spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.
top with prosciutto strips ans cheeses and season with pepper.
starting near the long edge, tightly roll the pieces into two long logs.
beat the egg with water and brush the tops of each log with egg wash.
press edges to seal closed.
transfer logs to baking sheet and freeze 30 minutes until firm.
line a large baking sheet with parchment paper.
trim the uneven ends from each log.
cut on the diagional to 1/4 inch thick slices.
set pinwheels 1 inch apart on baking sheets.
freeze 30 more minutes.
bake on 375 for twenty minutes until lightly golden.