Prosciutto Dijon and Gruyere Puffs

These were absolutely to die for. We ate them as a main dish and just had some hearty side dishes. I can't wait to have these again.Prosciutto Dijon and Gruyere Puffs

From: Joy the Baker

1 package puff pastry dough, thawed.
8 slices prosciutto
3 Tbs. Dijon mustard, (I used a bit more since I divided the prosciutto and cheese between to pieces of puff pastry dough instead of only using one piece of dough)
1 cup gruyere cheese, grated (I used a bit more for the reason stated above)
flour for dusting
fresh ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Once the puff pastry dough is thawed, unfold and lay on a floured work surface. If dough separates at the seam, simply use your fingers to press together. Dust flour on top of the pastry too. Using a rolling pin, roll dough to be about 11x9 inches. (Do this to both sheets of dough from the package)

Layer the prosciutto on top of the 2 sheets of puff pastry. Spread the mustard on top of the prosciutto. Top with the grated cheese and freshly ground black pepper.

Roll the right side of the dough in towards the center. Then roll the left side of the dough towards the center. Press together. The dough won't stick together, but if you brush away some of the flour it will stay together during baking.

With a sharp knife, slice the dough into 1/2" thick slices. Place on your parchment paper lined baking sheet. Bake at 400 degrees for 12-15 minutes or until it is a deep golden brown. Let cool on the pan for 5 minutes and then serve warm or room temperature. (We liked them best warm.)