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Spinach Prosciutto Palmiers
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| 1 sheet | frozen puff pastry, thawed, (½ of a 17.3 oz package) |
| ⅓ cup | basil pesto |
| ½ of a 10 oz package frozen chopped spinach, thawed and well drained | |
| ¾ cup | roasted red sweet peppers, drained and finely chopped |
| ¼ cup | grated Parmesan cheese |
| 2 oz | thinly sliced prosciutto or thinly sliced ham |
| 1 | egg |
| Grated Parmesan cheese, (optional) | |
Preheat oven to 400°F. Line an extra large baking sheet with parchment paper and set aside. On a lightly floured surface, roll the pastry into an 11 inch square. Spread pesto on the pastry, top with spinach and roasted peppers. Sprinkle with the ¼ cup Parmesan, and cover evenly with prosciutto. Lightly press with fingers so toppings don’t separate during rolling.
Beginning on the right side, roll up pastry like a jelly roll, stopping in the middle. Repeat on the left side, stopping when dough rolls touch in the center. Using a serrated knife and a sawing motion, cut roll crosswise into ½ inch slices.
Place slices on prepared baking sheet. In a small bowl, combine egg and water; brush slices with egg mixture. If desired, sprinkle with additional Parmesan. Bake about 20 minutes or until pastry is puffed and brown. Serve warm.
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