Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  roasted pork shoulder -- shredded
  6             ounces  prosciutto -- small diced
  1         tablespoon  chopped garlic
  1                     egg
  12            ounces  ricotta cheese
  4             ounces  Parmigiano-Reggiano cheese -- grated
                        Salt
                        Freshly ground black pepper
  1         tablespoon  fresh parsley leaves -- finely chopped
  2             sheets  puff pastry
  1                     egg -- beaten

Preparation:

Preheat the oven to 375 degrees F. In a mixing bowl, combine the pork, prosciutto, garlic, egg, and cheeses. Mix well. Season with salt and pepper. Spread 1/2 the filling over each sheet of puff pastry, leaving a 1/2-inch border. Fold the side edges in 1-inch. Roll the pastry tightly, lengthwise, like a jelly roll. Place the pastry seam side down on a parchment lined baking sheet. Brush the pastry with the egg wash. Place in the oven and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool before slicing. Slice the pastry into individual 1 inch pinwheels and serve.

Nutritional Information:

236 Calories (kcal); 13g Total Fat; (52% calories from fat); 22g Protein; 6g Carbohydrate; 88mg Cholesterol; 1081mg Sodium