Ingredients
- 1/2 package of frozen puff pastry, thawed
- 1/4 cup dijon mustard
- 3/4 cup shredded swiss cheese
- 6-8 slices of deli corned beef
- 1 egg, beaten
- 1/2 tsp caraway seeds, as garnish
Directions
- On a floured surface, roll puff pastry to a 12"x10" rectangle. Spread 1/4 cup of dijon mustard over the pastry and top with swiss cheese, then corned beef. Cut crosswise in half, making 2 rectangles. Roll up one rectangle from the short end, jelly roll fashion into a log shape and seal seam with water. Repeat with the other rectangle. Freeze if desired by wrapping each roll in cling film. Then thaw at room temperature 30 minutes before needed. Cut each roll into 1/4"-3/8" slices, place cut side up, on a parchment lined cookie sheet. Brush with beaten egg and sprinkle with caraway seeds. Bake at 400° for 10-12 minutes until golden brown. Jean likes them served with a martini!
Makes 10-12 spirals per roll, depending how thick you cut them.
