Categories: Sandwiches/Wraps
Ingredients
- 8 oz. shredded mozzarella
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- Two 8-oz. tubes refrigerated crescent roll dough
- 6 tbsp unsalted butter, at room temp.
- 8 thin slices prosciutto
Directions
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Preheat the oven to 400. Combine the mozzarella, rosemary and sage in a bowl.
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Unroll one tube of dough on a work surface into a rectangle with the long end facing you, pressing to seal the perforations. Spread with 3 tbsp butter and sprinkle with half the mozzarella mixture. Arrange 4 slices prosciutto on top. Cut the rectangle into 6 vertical strips, roll each strip into a pinwheel and transfer the pinwheels to a nonstick muffin pan. Unroll the second tube of dough and repeat with the remaining ingredients.
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Bake until the dough is puffed and golden brown and the cheese is melted, 12-15 minutes.