Total Calories: 320
In a covered 10-inch skillet over medium heat, cook celery and onion in 2 tablespoons butter or margarine for 5 to 7 minutes or until tender but not browned set aside.
In a medium bowl, combine chicken, ham, water, parsley, salt and nutmeg stir into celery-onion mixture. Stirring constantly over medium heat, cook until no liquid remains. Remove from heat. Stir in egg set aside.
Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Cover pastry leaves with a damp towel to prevent drying out. Place 2 leaves on a second damp towel brush with melted butter. Place another leaf on top brush with butter. Repeat until 6 leaves have been stacked. Top with half of the chicken-ham mixture, spreading to within 1 inch of all edges. Fold long edges over filling. Carefully roll as for a jelly roll, starting from short side. Place, seam-side down, on jelly roll pan. Repeat to make a second roll. Brush rolls with remaining butter. With a sharp knife, score each roll to mark eight slices.
Bake for 40 minutes or until rolls are browned and crisp.
Slice rolls where scored. Pour Mushroom Cheese Sauce into a large, shallow serving dish and arrange rolls on top.
Note: Pinwheels can be reheated in a preheated 300° oven. Sauce can be reheated on low if needed.
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