1. Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles. 2. Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese. 3. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. 4. Wrap in plastic. Repeat with the second half sheet of pastry. 5. Refrigerate until firm, at least 3 hours and up to 2 days. 6. When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart. 7. Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes. 8. Transfer to racks and cool slighty. Serve warm. ---------------------------------------------------------------------------
Nutrition
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