Ingredients
1 large egg, lightly beaten1 tablespoon mayonnaise1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 teaspoon Dijon mustard1/2 teaspoon pepper1/2 teaspoon smoked paprika1/2 teaspoon prepared horseradish1/4 teaspoon Worcestershire sauce1 can (6 ounces) lump crabmeat, drained4 ounces sliced pancetta, chopped1 package (17.3 ounces) frozen puff pastry, thawed1/2 cup shredded Gruyere or Swiss cheese
Preparation
Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta.
Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
