This Cheese, Veggie, and Prosciutto Pastry Roll Ups recipe is a super easy Easter appetizer takes just minutes to prepare, and it is a beautiful addition to a brunch or dinner. Store bought crescent roll dough is sliced into strips, layered with creamy herbed cheese, shaved zucchini and yellow squash, and prosciutto before being rolled up and baked in a muffin tin.
I am a huge fan of Pillsbury crescent roll dough – it is such a timesaver and you can use it in so many different recipes. This easy Easter recipe comes together really quickly, and it combines some of my favorite foods: cheese, zucchini, squash, and prosciutto.
The dough is soft and buttery, and the strips of squash and zucchini retain a bit of the fresh crisp texture. The garlic herb alouette cheese becomes all melty, and the prosciutto becomes crispy. It’s a wonderful combination of tastes and textures. I do specifically recommend alouette because it is loaded with flavor and it is easily spreadable. And it is available at most grocery stores.
I opted to use a vegetable peeler to peel the squash and zucchini instead of a mandoline, I think it is easier and safer. You could choose to thinly slice the zucchini and squash into circles and then layer them across the strips of dough. You could use different veggies, or add more veggies to these roll ups. You could finely chop some mushrooms and mix them into the cheese.
My friend Paul was visiting when I was testing this recipe, and since he is a vegetarian we did make some of the roll ups without prosciutto, and judging by the fact that he ate three… I think they turned out pretty well.
You can opt to make these roll ups in advance, but I recommend serving them warm and right out of the oven.
You can learn how to make these deviled eggs right here– it is another easy Easter appetizer that your family will love!
How to make an Easy Easter Appetizer:
Cheese, Veggie, and Prosciutto Pastry Roll Ups
- 1 Roll of Butter Flake Crescent Roll Dough
- Flour for your surface
- 1 Zucchini
- 1 Yellow Squash
- About 1/2 cup Alouette Cheese
- 6 slices of Prosciutto
Heat your oven to 350 degrees.
Use a vegetable peeler to slice the zucchini and squash into long thin strips. I cut strips from the outside working my way inside, but I avoided the seedy centers of the vegetables.
Cut the slices of prosciutto in half vertically to create long thin strips of prosciutto.
Then dust a work surface with a teaspoon of flour so that the dough won't stick. Roll out the dough and pinch together any seams. Slice the dough vertically creating 6 long strips of dough.
One by one, spread the strips of dough with about a tablespoon or two of the alouette cheese. Place two slices of the zucchini and yellow squash on top of the cheese, covering the dough from top to bottom. Then add a layer of prosciutto on top. I like to let the zucchini, squash, and prosciutto to stick out the edges of the dough. It looks prettier this way and it lets the edges of the prosciutto get crispy.
Roll up the dough to form pinwheels. Place the roll ups in a muffin tin. Either use a non-stick muffin tin, or lightly grease one with butter.
Bake for 35 minutes at 350 degrees.
My friend Paul was visiting when I was testing this recipe, and since he is a vegetarian we did make some of the roll ups without prosciutto, and judging by the fact that he ate three... I think they turned out pretty well. You can opt to make these roll ups in advance, but I recommend serving them warm and right out of the oven.
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