Lahvash Pinwheels

Directions

1. 1
   Moisten lahvash by placing between 2 sheets damp paper towel and covering with plastic wrap.
2. 2
   Let stand 10 minutes.
3. 3
   Trim lahvash to 14 x 9-inch rectangle; spread with mustard and sun-dried tomatoes; top with layers of arugula and roast beef, seasoning each layer with salt and pepper.
4. 4
   Starting at one long side, roll lahvash tightly to form pinwheel roll.
5. 5
   Wrap tightly in plastic wrap; refrigerate at least 1 hour or overnight.
6. 6
   To serve: trim ends; cut into 24 1/2-inch slices.