Fig and Prosciutto Palmiers

2 sheets frozen puff pastry (thawed, but chilled)
1/2 cup fig preserves
1/3 cup grated Parmesan cheese
1/3 cup grated asiago cheese
2 T fresh rosemary, finely chopped
1/4 t black pepper
6 - 8 ounces thinly sliced prosciutto
1 egg beaten with 2 tsp water

Place 1 unfolded pastry sheet on flat surface.  Spread evenly with 1/4 cup of fig preserves. In a small bowl combine cheeses, rosemary and pepper.  Sprinkle 1/2 of cheese over fig preserves.  Cover the cheese layer with a single layer of prosciutto slices.  Roll up from both long edges, into center, pressing 2 rolls together.  Repeat with remaining pastry sheet and ingredients.  Wrap  each roll tightly in plastic wrap and freeze for 1 hour.  (May be prepared to this point, placed in freezer bag, and frozen for up to 3 months).  

Preheat oven to 400.  Let the rolls thaw partially before proceeding.  Slice into 1/4-inch thick slices, using serrated knife.  Place, cut side down, on parchment or silpat lined baking sheet, 1-inch apart.  In a small bowl beat 1 egg with 2 tsp water.  Brush over tops of Palmiers and bake 13-18 minutes, until golden and bubbly.