1 sheet (about 9 ozs) puff pastry, thawed
2 tablespoons dijon mustard
1 cup (3 ozs) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 oz) freshly and finely grated parmesan cheese
4 ounces very thin sliced baked ham, such as black forest
Postion sheet of pastry on a lightly floured surface so that a short side is colest to you. Roll into a 10 by 14 inch rectangle
Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single layer, cutting to fit. Lay parchment paper or waxed paper on top and gently compress layers with a rolling pin. Peel off paper.
Cut rectangle in half to make two 10 by 7 inch bands. Roll one of the band to the center, roll the opposite band in so the two meet and look like a double scroll. Press lightly so they stick together(spread a couple of drops of water to make adhere) Repeat with the second band. Wrap in plastic and chill to firm, at least 1 hour in fridge or 30 minutes in freezer.
Preheat oven to 425degrees F. Line 2 baking sheets with parchment paper. With a very shape knife, slice each roll into 24 pieces. Place on baking sheet at least 1 inch apart. Bake 10-12 minutes, until pastry is flaky. Serve warm or within the hour.
- Per serving