This is a very easy recipe, but some time is required - not active time, but at least 3 hours of wait (chill) time. The end result is delicious. The proscuitto adds saltiness, the gruyere nuttiness and the basil gives these a little kick. And of course, the puff pastry is buttery heaven.
Proscuitto & 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 along 1 side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours (I waited until 3 hours on the dot) and up to 2 days.
Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper (I omitted this step, opting just to spray my pans well). Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.