Prosciutto and Gruyère Pastry Pinwheels

Quick and tasty!

¾ c finely grated Gruyère (about 3 ounces)
4 tsp chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
1 egg, beaten lightly
2 oz thinly sliced prosciutto

In a bowl combine Gruyère and sage.
On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise.
Arrange one half of sheet with a long side facing you and brush edge of far side with some egg.
Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture.
Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. Make 2nd log in same manner.
Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
Preheat oven to 400F and grease 2 baking sheets.
Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets.
Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.