Anything with puff pastry looks fancy, add prosciutto and you have a winner!

Ingredients:

• 1 box frozen puff pastry (17 ¼ oz, 2 sheets) thawed
• 2/3 c Dijon mustard
• ¾ lb prosciutto, very thinly sliced, divided (easiest to use pre-packaged)
• 2 c provolone cheese, shredded, divided.

Directions:

1. Work with 1 sheet of puff pastry, keeping remaining sheet wrapped and cold.
2. Roll out 1 sheet of puff pastry on floured surface to a 14 inch square.
3. Brush with a thin layer of mustard.
4. Cover with half the prosciutto slices, slightly overlapping and leaving a ½ inch border around the edges.  (Transfer prosciutto on paper and then remove paper.)
5. Sprinkle with one cup on the cheese.
6. Roll pastry tightly.
7. Pinch seams to seal.
8. Chill 1 hour.
9. Repeat with remaining sheet.
10. Preheat oven 425°.
11. Grease large baking sheet.
12. Cut rolls into ½ inch slices and place cut side up (discard ends) and place 1 inch apart on prepared baking sheet.
13. Bake 10 – 15 minutes or until golden brown.

Serves: 50 pieces

Source: Bless the Cook – St Thomas Episcopal Church, Sun Valley, Idaho