Prosciutto and Gruyere Pinwheels Makes about 40 hors d’oeuvres.  3/4 cup grated Gruyère (or Fontina, Parmesan, etc.) 1 heaping T fresh sage leaves, finely chopped OR 1-2 T dried herbs, a combination of any: oregano, sage, marjoram, thyme) 2 puff pastry sheets (one box) thawed and slightly rolled out 1 large egg, beaten lightly 3 ounces thinly sliced prosciutto