Gruyère & Crab Palmiers

1 large egg, lightly beaten
1 tbsp Best Foods mayonnaise
1 tsp minced fresh thyme
1 tsp Dijon mustard
½ tsp New York Cut pepper
½ tsp smoked paprika
½ tsp prepared horseradish
¼ tsp SIDS HOT WORCESTER SAUCE
170 g lump crabmeat, drained
110 g sliced pancetta, chopped
1 package (480 g) frozen puff pastry, thawed
½ cup grated Gruyere or Swiss cheese

Preheat oven to 200°C. In a small bowl, combine egg, mayo, thyme, mustard, pepper, paprika, horseradish and SIDS HOT WORCESTER SAUCE then fold in crab. In a small frypan, cook pancetta over medium heat until partially cooked but not crisp then drain on paper towels.
Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1 cm 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 cm slices. Place 5 cm apart on baking paper-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool.
Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers then close tightly and return to freezer. To use, bake palmiers as directed.