Sauage, Cheese & Prosciutto Spirals
Ingredients
- 1 can 8 ct. crescent roll dough or 1 crescent roll sheet
- 1/2 lb. Italian or breakfast sausage cooked and crumbled
- 3-4 oz. whipped or spreadable cream cheese
- 1-2 oz. thin slices prosciutto
- 2 oz. sharp white cheddar grated
- 1/3 cup Italian dressing {I used Ken’s Zesty Italian}
Instructions
- Unroll dough and place on a large piece parchment paper. Press perforations to seal dough into 1 solid sheet.
- Spread evenly with cream cheese.
- Top with sausage and then sprinkle with white cheddar.
- Top everything with prosciutto slices.
- Roll up, starting with long side, into a roll, carefully keeping everything tucked in. Pinch any torn dough areas. Wrap roll in the parchment paper and refrigerate for several hours or freeze for 30 minutes.
- Slice chilled dough, beginning in the middle and slicing in sections. Slice into 8 pieces, 12 pieces or 16 pieces. Place slices cut side up in greased baking pan, with a little space in between for expansion. Spoon dressing on each slice.
- Bake at 350 for 25 minutes or until dough is golden.
- Serve warm. Slices will firm slightly upon cooling.