1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil or sage
3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 ounces)*
1 egg, beaten to blend

*Parmesan cheese may be substituted.

Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles.

Arrange half of prosciutto on one (1) rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic paper.

Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate pastry logs, seam sides down, until firm, at least 3 hours and up to 2 days.

Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Makes approximately 30 pinwheels.

As a variation, spread a thin layer of Dijon mustard on the dough prior to arranging the prosciutto.