Monday, December 27, 2010
Get ready for a lot of posts in the next few days- I got a camera for Christmas that I am obsessed with plus I have lots of time to cook while I'm on break!
from Simply Classic
1 sheet of frozen puff pastry, thawed
Flour for dusting
4 tablespoons sweet hot mustard
1 cup parmesan cheese, grated
¼ lb prosciutto, thinly sliced
Dust work surface with flour and roll puff pastry into a rectangle that is about 11x14 inches. Spread the mustard evenly over pastry, then sprinkle with parmesan cheese. Arrange the prosciutto in a single layer over the cheese. Starting at a long end, roll up the pastry until you reach the middle. Roll the other side until the two sides meet in the middle. Wrap with plastic wrap and place on a flat surface in the freezer. It should chill for at least 20 minutes to make it easier to slice. Or you can keep in the freezer for up to 3 months.
When ready to bake, preheat the oven to 350 degrees. Slice the partially thawed roll into 1/4 inch slices and place on a parchment-lined baking sheet. Bake for 20-25 minutes or until puffed and golden. Serve warm or at room temperature.