Slice onions and place into a small sauce pot with 1.5 tbsp olive oil. Turn heat to high until the onions start to sizzle and brown, then reduce to low, cover and allow to caramelize. This will take about 1 hour, stirring every 10 minutes or so. Once caramelized, add sliced mushrooms, season with salt and pepper and sauté on medium high until no moisture remains and the mushrooms are cooked down.

Set aside.

To assemble, lay out the sheets of puff pastry. Spread roasted garlic cream sauce on each, then layer on prosciutto to cover. Top with caramelized onions, mushrooms and crumble goat cheese over top. Roll into pinwheels, then using a sharp serrated knife in a back-and-forth motion, gently slice into 7-8 pieces. Place upright in a casserole dish. You may freeze at this point, and when ready to use, allow to defrost overnight in fridge and bake.

Bake defrosted or fresh pinwheels at 425F/218C for 40-45 minutes. Top with balsamic drizzle.