Preparation / Directions:
Thaw puff pastry at room temperature for 20 to 30 minutes. Lightly flour board and roll out sheet of pastry to about 12 by 15 inches. Spread pastry sheet with half of mustard. Top with half of prosciutto, arranged in single layers. Sprinkle prosciutto with half of Parmesan cheese. Press cheese down with your fingers or a spatula. Roll pastry into a spiral. Brush edges with a little water and press to seal. Using a serrated knife, slice the roll into one-inch pinwheels. Arrange pinwheels on a baking sheet and compress them with the bottom of a glass or the back of a spatula. Repeat for the second sheet of puff pastry, then refrigerate pinwheels for 15 minutes. Brush pinwheels with egg wash and bake in a preheated 400ΓΈ oven for 10 minutes. Turn and bake another 5 to 10 minutes or until golden brown.
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