I love prosciutto and crave the combo of tomato and cheese in caprese. So I did one magnifico mash-up in this hyper hybrid sammy, all snuggled into a Big & Flaky Crescent.
As for salty stuff, Italian flaves are just the bomb diggity. And these little grenades pack a big blast of taste --perfect for dabbing into a bowl of Creamy Tomato Basil soup (try Progresso's!) or hookin' up with crunchy salad or chilled melon.
And since this is Quick Dish an' all, you can make these Prosciutto Caprese Crescents
at warp speed, without any fuss. Here's how:
Unroll a tube of Pillsbury Big and Flaky Crescent rolls, and separate the triangles. Take one and stretch it out so it's all symmetrical. Pretend you have a geometry test and the teacher's gonna check. (Just kidding -- it doesn't need to be perfect!)
Cut a piece of paper-thin prosciutto to fit the dough triangle.
Add a Tablespoon of drained Muir Glen organic fire-roasted diced tomatoes. See, when you use the fire roasted ones, you don't need to add herbs cuz the flavor's already in there!
Then a tablespoon or so of grated cheese -- I use a 3-cheese blend of Italian awesomeness like Romano, Asiago and Parmesan, but you can pick whatever kind makes your eyeballs roll to the back of your head.
Then a little secret -- add a teaspoon of hummus. This adds a touch of Mediterranean flavor and a bit of creamy texture. If ya don't like hummus, well then, juuuust skip it.
Roll 'em up! Stretch the dough over the top, then roll gently to keep the stuffings inside.
Then brush with olive oil.
And top 'er off with a tablespoon of grated cheese to create a crusty cap when they're baked.
Now do the other 7 triangles and put 'em all on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or so, until the rolls are golden brown and baked through.
Look how they puff up! Geometry magic.
Serve with soup, salad or fruit while singing an Italian aria!
More Italian Stuff to Sing About
If Italian flavors make you sing up an octave, try a few more recipes: