Ham & Cheese Puff Pinwheels

• 1 sheet puff pastry, thawed
• 1 to 2 tablespoons dijon mustard
• 4 oz gruyere or swiss cheese, thinly sliced
• 1/4 cup grated parmigiano reggiano
• 1/4 lb sliced deli ham (rosemary ham is my favorite)

-Place the puff pastry on a sheet of parchment on your counter. Using a rolling pin, roll from top

to bottom to elongate dough (do not roll from side to side). Finished dough will be approximately

15" long.

-Spread the dough with a very thin layer of mustard. Arrange the cheese slices to cover. Layer

the ham on top of the cheese. Sprinkle the parmigiano over the ham.

-Tightly roll the dough from the long side. Wrap the roll in plastic wrap and chill for at least 30

minutes (this will make it easier to slice).

-To bake: Preheat your oven to 425 degrees fahrenheit. Line a baking sheet with parchment.

-Slice the roll into slices 1" thick. Arrange them on the baking sheet, at least 1" apart.

-Bake for 15 to 18 minutes, until the dough is golden and flaky and cooked through.