1 sheet frozen puff pastry*, thawed
1/3 cup Parmesan cheese, grated
1 teaspoon fresh rosemary, chopped
6 or 7 slices of prosciutto
- Preheat your oven to 400 degrees.
- Place the puff pastry sheet on your work surface so the longest edge faces you. Sprinkle with Parmesan and rosemary, leaving a 1″ margin at the edge farthest from you. Lay the prosciutto slices on top. Gently and tightly roll into a log. Brush the end with a little water to help it stick.
- Lay the log seam-side down and, with your sharpest knife, slice the log into 1/2 to inch thick rounds and lay on a parchment or silicone lined baking sheet. The slices may deform a bit, reform with your fingers and don’t worry: they’ll look great when they bake! Leave some expansion space between the pieces. Bake for 10-15 minutes, until puffed and golden brown.
*I prefer Aussie Pie Company brand (available at Seattle area QFC stores) or puff pastry from your local Italian specialty store.