Prosciutto Dijon Cheddar Puffs from The Bitchin’ Kitchin’ food blog • • • • • •

1 package puff pastry ~ 8 slices prosciutto 2 tablespoons Dijon mustard 1 cup sharp cheddar, grated flour for dusting fresh ground black pepper

1) Preheat the oven to 400 degrees F. 2) Thaw puff pastry in the refrigerator for 2 to 3 hours (or just leave out on the counter for 30 minutes). 3) Once thawed, carefully unfold and lay on a floured work surface. If the pastry tears at the seam in the unfolding process, gently press it back together. 4) Dust a little bit of flour on top of the pastry as well. 5) Using a rolling pin, roll the dough out to about 11×9-inches. 6) Layer the prosciutto on top of the puff pastry. 7) Using a butter knife, layer the mustard on top of the prosciutto slices. 8) Top with grated cheese and as much fresh ground black pepper as desired. 9) Roll the right side of the pastry in towards the center. Then roll the left side of the pastry in towards the center. Press together. (Joy's note: Dough will not stick together, but if you brush away some of the excess flour on the center dough pieces, they will stay together better during baking.) 10) Using a sharp knife, slice the dough into 1/2-inch thick slices. 11) Place on a baking sheet lined with parchment paper. Bake at 400 degrees F for 12-15 minutes, until the puffs are a deep golden brown. 12) Let cool on the pan for 5 minutes, then remove from baking sheet and serve warm or at room temperature.