It’s like a tiny trip to Tuscany for dinner, divine!

2 (3 oz each) packages sliced prosciutto, cut into thin strips or 8 slices thickly cut , chopped, and crisply cooked bacon

1 (9 oz) box frozen chopped spinach, thawed and squeezed to drain

2 (7.5 oz each) containers garden vegetable cream cheese spread

4 oz (1 cup) shredded provolone cheese or shredded Italian cheese mix

1 teaspoon Italian seasoning, divided

2 (8 oz each) cans refrigerated crescent rolls

1/2 cup chopped seeded tomato

2 tablespoons pine nuts

3 tablespoons shredded Parmesan cheese

1  Heat oven to 350.  Line large cookie sheet or pizza stone with parchment paper.

2  In skillet, cook proscuitto over medium high heat, stirring occasionally, 6 – 8 minutes or until crisp.  Drain on paper towels.

3  In small bowl, mix spinach, cream cheese, provolone and 1/2 teaspoon Italian seasoning until well blended.

4  Unroll both cans of dough and separate into 16 triangles.  On prepared sheet, with shortest sides toward center, arrange triangles in star shape leaving a 6″ circle in center.  Dough will overlap, press overlapping dough to flatten.

5  Sprinkle prosciutto in 2″ wide strip over half of each triangle closest to center of ring.  Carefully spoon spinach mixture over prosciutto.  Sprinkle with tomatoes and pine nuts.

6  Pull points of triangle up over filling, tucking dough under bottom layer of dough to secure it and form a ring.  Repeat around ring until entire filling is enclosed.

7  In small bowl, stir together Parmesan and 1/2 teaspoon Italian seasoning.

8  Bake 25 – 28 minutes or until dough is golden brown and thoroughly baked.  Sprinkle with Parmesan mixture.  Bake 8 minutes longer of until cheese is melted.  Cool 15 minutes before cutting.

recipe from the Pillsbury cookbook Baking Hacks Fun and Inventive Recipes with Refrigerated Dough