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PROSCIUTTO AND GRUYERE PASTRY PINWHEELS
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 ounces)
1 egg, beaten to blend
Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border on 1 side, sprinkle half of the basil, then top with half of cheese. Brush plain border with egg glaze, and starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat and refrigerate until firm, at least 3 hours and up to 2 days.
Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds, arrange on prepared sheets spaced 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes, transfer to racks and cool slightly. Serve warm.
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