|
|

These cheese, prosciutto
and dried cranberry filled crescent roll 'quesadillas' make delicious
hors d'oeuvres.
The
Cheese Hours D'oeurves
- 2 (8-ounce each) cans
refrigerated crescent roll dough
8 ounces Fontina, cut into 1/2-inch cubes (about 2 cups)
2 ounces thinly sliced prosciutto or ham, diced
1 teaspoon chopped fresh rosemary - divided use
1/3 cup dried cranberries or cherries, coarsely chopped
1 tablespoon granulated sugar
- Line a baking sheet with
parchment paper. Press contents of one can of crescent roll dough
onto parchment paper to form a 9 x 12-inch rectangle, taking
care to seal seams of dough.
Top dough with Fontina, prosciutto or ham, dried cranberries,
1/2 of the rosemary and sugar.
- On another sheet of parchment,
press remaining can of dough into a 9 x 12-inch rectangle. Using
parchment paper, transfer dough to cover cheese mixture. Carefully
peel away parchment paper. Press seams closed. Sprinkle with
remaining rosemary.
- Bake for 12 minutes at
375°F (190°C) or until golden brown. Remove from oven
and let stand for 5 to 10 minutes.
- To serve, cut into 12
squares and then cut each square in half diagonally to make 24
pieces.
Makes 24 servings.
Recipe and photograph provided
courtesy of the American Dairy Association.
loading
|
|
|