2tbsp + 2 tspsweet hot mustard, plus more for serving
1/2cupshredded or grated parmigiano reggiano
6thin slicedprosciutto de parma
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Lay one sheet of puff pastry out on a lightly floured surface. Keep the other sheet in the fridge. Make sure to lay the sheet out with the longest side laying horizontal.
Brush the surface with 1 tablespoon plus 1 teaspoons mustard. Leave a small border on the edges. Sprinkle with 1/4 cup parmesan cheese. Layer three slices of prosciutto on top.
Roll up jelly roll style from bottom to top. Pinch edges shut. Pop in the freezer while you make the second roll with the remaining puff pastry sheet, 1 tablespoon plus 1 teaspoon, 1/4 cup parmesan and three slices prosciutto.
Freeze each roll for about 5 minutes. Cut into 1/2-inch slices and line up on prepared baking sheet. Leave about 1/2 inch in between each pinwheel. If needed, you use two baking sheet or bake in batches.
Whisk the egg wash and 2 tsp water together. Brush the tops of the pinwheels with egg wash. Sprinkle with a little bit of salt. Bake for 12-15 minutes or until lightly golden brown and cooked through.