Cheese, Veggie, and Prosciutto Pastry Roll Ups
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.
Servings 6
Ingredients
- 1 Roll of Butter Flake Crescent Roll Dough
- Flour for your surface
- 1 Zucchini
- 1 Yellow Squash
- About ½ cup Alouette Cheese
- 6 slices of Prosciutto
Instructions
- 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.
Notes
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.
