Prosciutto and Gruyere Pinwheels
from http://www.mangiabenepasta.com/appetizers.html

These would be equally good made with ham and Swiss cheese with a touch of Dijon mustard. Or you might like to try thin sliced roast beef with a Blue cheese, or bacon, Swiss cheese and caramelized onions. There are many possibilities.

1 sheet puff pastry (half of 17 ounce package), thawed
4 ounces thinly sliced prosciutto (could substitute thinly sliced ham)
2 tablespoons chopped fresh basil or parsley (or fried sage leaves)
3/4 cup grated Gruyere cheese (or substitute Swiss cheese)
1 egg, beaten (for glaze)

Cut puff pastry sheet in half, forming two 9-1/2 x 5-inch rectangles.
Arrange prosciutto over pastries, leaving 1/2-inch border along one long side.
Sprinkle each with basil and then evenly top with the cheese.
Brush plain borders with egg glaze. Refrigerate remaining glaze for use later.
Starting at long side opposite border, roll up pastries jelly-roll style.
Press gently to seal long edges.
Wrap in plastic and refrigerate until firm, at least 3 hours and up to 2 days. (Note: we have also cut them before refrigerating and packaged in a container with wax paper to separate the layers. This way all you need to do is place on a cookie sheet and bake just before serving.)

Preheat oven to 400 degrees F.  Line 2 baking sheets with parchment paper.
Brush logs with egg glaze. Cut logs crosswise into 1/2-inch thick rounds.
Arrange rounds on baking sheets.
Bake until pastries are golden brown, about 15 minutes.  Serve warm.

Makes about 24-30 depending on how thick you cut them