Ingredients
17 1/4-ounce box (2 sheets) frozen puff pastry, thawed
2/3 cup Dijon mustard, divided
3/4 pound prosciutto, very thinly sliced, divided
2 cups shredded provolone, divided
Preparation
Preheat oven to 425 degrees. Grease large baking sheet. Working with 1 sheet of the puff pastry, keeping remaining sheet wrapped and cold, roll out on lightly floured surface to 14-inch square. Brush with thin layer of mustard. Cover with half of the prosciutto slices, slightly overlapping and leaving 1/2-inch border around edges.
Sprinkle with 1 cup of the cheese. Roll pastry tightly, from long side. Pinch seams to seal and tuck ends under. Repeat with remaining pastry sheet. Cut into 1/2-inch pieces and place, cut side up, 1-inch apart on prepared baking sheet. Bake 10-15 minutes until golden brown.
