On a clean chopping board lay a sheet of puff pastry down. Starting at the edge closest to you, lay the slices of prosciutto down running them away from you. Repeat this process until the sheet of pastry is covered, it will take 6-7 slices.
Top the prosciutto with half of the chopped semi dried tomatoes and half the grated parmesan. Roll the puff pastry into a log and seal the edge with a eggwash and pinch together. Cut the log into 3cm rounds and place onto a lined baking sheet cut side up. Repeat this process for the second pastry.
Brush the tops of the pinwheels with eggwash and top with a final sprinkle of parmesan cheese.
Bake the pinwheels in a 200 degree Celsius fan forced oven for 25 minutes until golden brown and crispy. Serve while still warm.