Steps
- Unroll 320g of puff pastry on parchment and spread with 100g of fresh green pesto. Layer over 5 slices of prosciutto, then scatter with 25g of arugula and 100g of grated Cheddar.
- Roll tightly from a short edge. Wrap in plastic wrap and freeze for 20 minutes, until firm enough to slice.
- Preheat the oven to 425°F / 220°C. Cut into rounds about 1½in / 4cm thick and place 2in / 5cm apart on a lined baking sheet; flatten slightly.
- Bake for 16-20 minutes, until puffed and golden. Cool on the baking sheet.