Prosciutto Bread Bites
These tasty bites are hard to resist, so double the recipe just in case, and if there are any leftover you can freeze them and reheat!
Ingredients
- 1 can 12 count refrigerated bread stick dough
- 4 oz sun dried tomato spread, tomato pesto spread or pesto
- 4 oz prosciutto slices
- 1 cup Italian Blend shredded cheese, divided
- olive oil
Instructions
- Unroll dough onto a sheet of parchment paper on a baking sheet, keeping it together into 1 large rectangle, pinching the seams together if necessary
- Spread a layer of tomato pesto spread evenly over the dough
- Tear prosciutto into pieces and place over the tomato pesto
- Sprinkle with 1/2 of the cheese
- Carefullu roll dough into a log, starting from the long side and tucking in ingredients if necessary as you roll. The parchment paper can help with rolling
- Cut into 16 slices, and carefully place them, seam side down on the baking sheet, spaced evenly apart
- Brush with olive oil and sprinkle with remaining cheese
- Bake at 375 degrees for 20-25 minutes until dough is golden.
- Serve warm or at room temperature