- Portion size 34 servings
Prosciutto Parmesan Filling:
Preheat oven to 400ºF (200ºC).
On lightly floured surface, roll out half of the pastry to 12- x- 10-inch (30 cm x 25 cm) rectangle. Set remaining aside in refrigerator.
Prosciutto Parmesan Filling: Spread pastry with half of the mustard, leaving 1/2-inch (1 cm) border. Sprinkle with half of the cheese; arrange half of the prosciutto in single layer over cheese. Brush border with water.
Starting at short end, roll up jelly roll-style just to centre of rectangle. Roll up other end to meet in centre; turn over. Using serrated knife, trim ends; cut into 1/2-inch (1 cm) thick slices. Place on parchment paper-lined baking sheets; press lightly. Repeat with remaining ingredients. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 1 day.)
Brush egg over scrolls. Bake in oven for 15 to 18 minutes or until puffed and light golden.