2/3 lbs of sodium nitrite free prosciutto (San Danielle or Di Parma)
1/2 c of Dijon Mustard
1/2 lb of Gruyere cheese (preferably aged)
1 container of Puff Pastry Dough (sheet)
Defrost the Puff Pastry Dough. Cut in 2 sheets. Roll out in floured baking board preferably wooden as thin as you can. Spread Dijon mustard on the entire surface of the pough pastry sheet. Layer in the thinly sliced prosciutto. Then layer with medium grated Gruyere cheese. From one end (the widest part), roll it tight. Store in plastic wrap-lined foil sealing well.
|Layer the grated cheese on top of the prosciutto|
|Roll tightly from one end of the widest part of the layered dough.|
Above is a summary and demonstration on how to keep your appetizer in the freezer until you need to bake and serve it.
You need to freeze this before cooking because you need to slice them thinly and bake it on a cookie sheet about 2 inches apart in a 350F degrees oven for about 15-20 minutes. Cool, then serve - preferably fresh from the oven. (Easier to slice if you freeze it. Defrost for only 5 minutes or so then slice)
You can order puff pastry sheet or you can make it yourself.