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