Anything with puff pastry looks fancy, add prosciutto and you have a winner!
Ingredients:
- 1 box frozen puff pastry (17 ¼ oz, 2 sheets) thawed
- 2/3 c Dijon mustard
- ¾ lb prosciutto, very thinly sliced, divided (easiest to use pre-packaged)
- 2 c provolone cheese, shredded, divided.
Directions:
- Work with 1 sheet of puff pastry, keeping remaining sheet wrapped and cold.
- Roll out 1 sheet of puff pastry on floured surface to a 14 inch square.
- Brush with a thin layer of mustard.
- Cover with half the prosciutto slices, slightly overlapping and leaving a ½ inch border around the edges. (Transfer prosciutto on paper and then remove paper.)
- Sprinkle with one cup on the cheese.
- Roll pastry tightly.
- Pinch seams to seal.
- Chill 1 hour.
- Repeat with remaining sheet.
- Preheat oven 425°.
- Grease large baking sheet.
- Cut rolls into ½ inch slices and place cut side up (discard ends) and place 1 inch apart on prepared baking sheet.
- Bake 10 – 15 minutes or until golden brown.
Serves: 50 pieces
Source: Bless the Cook – St Thomas Episcopal Church, Sun Valley, Idaho