Serves 6-8

Ingredients
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto (can sub hard salami or pancetta)
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Gruyere cheese (about 2 1/2 ounces)
1 Jar of Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread
1 egg beaten to blend (for glaze)

Directions
Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Brush Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread on the pastry sheet.  Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 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. Repeat with remaining pastry, Calabrian Spread, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.  I find it is easier to cut if I freeze them overnight. 

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.