Italian Spirals
These rolls are full of Italian flavors of marinara sauce, pesto, prosciutto and cheese
Equipment
- parchment paper
Ingredients
- 1 can crescent roll dough sheet*
- 1 cup marinara sauce
- 1/2 cup pesto sauce
- 4 oz prosciutto slices
- 1/2 cup grated Mozzarella cheese
- 1/2 cup shredded Parmesan
Instructions
- Place dough onto a large piece of parchment paper forming a rectangle
- Spread with a thin layer of marinara sauce
- Top with prosciutto slices
- Dab pesto on prosciutto and spread it into a layer with the back of a spoon
- Sprinkle with cheeses
- Starting with a long side roll dough into a long log, using the paper to help roll if necessary***
- Wrap dough in the parchment paper and place log in the freezer for 20 minutes to make slicing easier**
- Cut log into 1/2 inch slices and place on a parchment lined baking sheet
- Bake at 375 degrees for 15 minutes, check and continue baking for 5-10 more minutes until dough is cooked and golden. Baking time can vary due to ingredients amounts and type of dough used
- Serve warm or at room temperature. Makes 18-20 appetizer slices or 8-10 larger slices for main dish servings, see ***note below
Notes
*you can also use crescent roll dough triangles pinched together into a large rectangle, or pizza dough, or puff pastry and adjust baking time depending on dough
Ingredient amounts do not have to be exact, adjust to taste
**you can also refrigerate the log up to 24 hours ahead before baking, or wrap the log tightly and freeze for 3 months. If frozen, dough will be very sticky when thawed but will still bake fine
***you can also roll the dough up from the short side to make larger slices for main dish servings