📖 Instructions

1. Preheat your oven to 375°F (190°C). This step is crucial for ensuring the puff pastry bakes properly and becomes beautifully golden and flaky. Don't skip it, or you might end up with soggy rolls. Believe me, I've learned the hard way!.
2. Lightly flour a clean work surface. This prevents the puff pastry from sticking and tearing, making it easier to roll out. Trust me, you don't want to battle a sticky dough, especially when you're trying to impress your guests (or yourself!).
3. Unfold one sheet of puff pastry. Gently roll it out to slightly enlarge it, about 12x10 inches. Be careful not to tear the pastry. If it starts to crack, let it rest for a minute or two to relax the gluten. Patience is key!
4. Spread a thin layer of basil pesto evenly over the puff pastry. I usually go for about 2-3 tablespoons, but feel free to adjust according to your taste. If you're feeling adventurous, try adding a sprinkle of red pepper flakes for a little kick. I do this all the time!
5. Layer thinly sliced prosciutto over the pesto. About 4-6 ounces should do the trick. Make sure to distribute it evenly so that every bite is packed with that salty, savory goodness. If you don't have prosciutto, you could use thinly sliced ham or even salami. Don't be afraid to experiment!
6. Sprinkle shredded mozzarella cheese generously over the prosciutto. I recommend using low-moisture mozzarella to prevent the rolls from becoming too soggy. About 1-1/2 cups is a good starting point. Feel free to add more if you're a cheese fanatic, like me!
7. Starting from one long edge, tightly roll up the puff pastry into a log. Make sure to roll it tightly to prevent the filling from spilling out during baking. If the log is a bit uneven, don't worry, you can trim the ends later.
8. Using a sharp, serrated knife, slice the log into 1-inch thick rolls. You should get about 10-12 rolls from each log. If the rolls are sticking to the knife, try dipping the knife in water between slices. This will help to create clean, even cuts.
9. Arrange the rolls, cut-side up, on a baking sheet lined with parchment paper. The parchment paper prevents the rolls from sticking and makes cleanup a breeze. I love using it!
10. Brush the tops of the rolls with a beaten egg. This gives them a beautiful golden sheen and adds a touch of richness. If you don't have an egg, you can use milk or even melted butter.
11. Bake for 15-20 minutes, or until the rolls are golden brown and the cheese is melted and bubbly. Keep a close eye on them, as baking times may vary depending on your oven. I usually check them after 15 minutes and add a few more minutes if needed.
12. Let the rolls cool slightly on the baking sheet before transferring them to a serving platter. This prevents them from falling apart. Garnish with fresh basil leaves, if desired. Serve warm and enjoy the burst of Italian flavors! These are seriously addicting, so be prepared to make a second batch. One time I actually ate the whole plate myself! Don't judge!.