1 sheet puff pastry
1/3 to 1/2 c. prepared pesto
9 thin slices prosciutto
3/4 c. (3-oz.) Wisconsin Fontina cheese
1 tsp. water
Preheat oven to 375° F. Thaw pastry 20 minutes; unfold and roll to 10- x 12-inch rectangle. Cut lengthwise into three equal strips. Spread pesto over bottom 2/3 of each strip. Place 3 slices prosciutto over this 2/3 segment; spread with pesto and sprinkle with cheese. Beat egg with water and brush top 1/3 of pastry strips with egg wash. Starting at bottom long end, roll up each strip, jelly-roll fashion.\nBrush with egg wash and cut into 1/2 inch-wide rounds. Place flat on baking sheet and bake 7-10 minutes, until crisp. Cool on rack.Variation:
Substitute 9 thin slices smoked turkey for prosciutto, 3/4 cup Wisconsin Gouda, shredded, for Fontina and 2-3 tablespoons whole grain mustard for pesto.
Makes 72 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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