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Smoked Salmon and Dill Palmiers

1 sheet puff pastry
1/4 cup (4 oz.) Philly cream cheese with chives, softened
1/3 lbs. sliced smoked salmon
2 tsp. fresh dill, chopped
2 tsp. capers, chopped
2 eggs, beaten
parchment paper

1. Thaw puff pastry according to the instructions on the box. Preheat oven to 400°. Unfold puff pastry. Spread cream cheese over pastry going all the way to the edge. Arrange salmon slices, in one layer over the cream cheese. Sprinkle dill and capers evenly over salmon.
2. With the long edge of the dough facing you, roll the top and bottom edges toward each other until the meet in the middle. Roll as tightly as possible, working quickly. Wrap in parchment paper and refrigerated for 5 minutes.
3. Using a serrated knife, slice the roll into 16-18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg.
4. Bake for 15 minutes. Rotate pan and cook another 10 minutes or until pastry is golden brown. Serve immediately.

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