Prosciutto Swirls
Dough is layered with prosciutto, salami, and Italian cheeses and rolled into a log. The log is then cut into slices, topped with a savory mustard butter sauce and baked until golden. Serve as an appetizer, or a side with soup or salad
Equipment
- parchment paper
Ingredients
- 1 can thin crust pizza dough or crescent roll dough
- 3 oz prosciutto slices
- 16 slices hard or Genoa salami
- 2 oz Italian blend shredded cheese
- 1/4 cup unsalted butter
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 Tbsp brown sugar
Instructions
- Unroll dough onto a large piece of parchment paper
- Place an even layer of prosciutto pieces on dough
- Top with overlapping salami slices
- Sprinkle with cheese
- Roll up dough, beginning with short side for 8-10 large slices or long side for 14-16 smaller slices. Wrap dough in the parchment paper and place in the refrigerator for at least 30 minutes or up to 24 hours
- Cut into slices and place slices back on the parchment paper and put paper on a baking sheet
- Melt butter and stir in Worcestershire sauce, mustard and brown sugar
- Pour slowly over slices
- Bake at 375 degrees for 15-20 minutes until golden. Serve warm or at room temperature