Ingredients (32 pinwheels)
Defrost pastry according to package directions. While pastry is defrosting, combine cheese, ham and cayenne in the work bowl of
a food processor. Run machine for 30 seconds to finely mince ingredients.
Carefully unfold defrosted pastry sheets on a cool work surface. Lightly brush pastry with beaten egg, then divide filling between
both sheets, covering surface almost to the edges. Tightly roll pastry up like a log and place seam side down on a work surface. Trim
ends of pastry where filling is sparse. Cut each log into 16 slices or if freezing, lightly score slices with a knife on the top of the pastry
log, wrap in foil and freeze for baking later.
If baking immediately, preheat oven to 400°F. Place pastry spirals on a cookie sheet about 1 inch apart. Bake for 20 minutes, until
puffed and golden brown. For frozen logs, defrost the logs at room temperature for about 25 minutes, then slice into 16 spirals
each. Bake in a preheated 400°F oven for 20 minutes, until puffed and golden brown. Serve hot.