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Prosciutto Caprese Crescents

2 Ratings
0 Comments
  • Prep 15 min
  • Total 30 min
  • Servings 8

Prosciutto, fire-roasted tomatoes, Italian cheeses and hummus find their way inside big golden Crescents in these sandwiches you won't forget! MORE + LESS -

TBSP Susan
April 28, 2015

Ingredients

1
tube (12 oz.) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls (8 count)
8
thin slices prosciutto
1
can (14.5 oz.) Muir Glen™ organic fire roasted diced tomatoes
1
cup grated Italian cheese blend (such as Romano, Asiago and Parmesan)
8
teaspoon hummus
olive oil

Steps

Hide Images
  • 1
    Preheat oven to 350° F. Unroll crescents and separate triangles. Stretch dough so the triangle is even and symmetrical.
  • 2
    Cut a piece of prosciutto to fit the center of the dough triangle, stopping an inch before the point. Add 1 tbsp of drained fire-roasted tomatoes across the wide edge at the top, then sprinkle 1 tbsp of grated cheese over the tomatoes. Spread 1 tsp of humus over the cheese. Starting at the wide edge, stretch dough over stuffings, and roll crescent to the point. Brush top of roll with olive oil and place an additional Tbsp of grated cheese on top. Repeat with the rest of the crescent dough triangles.
  • 3
    Place crescents on ungreased baking sheet and bake 12-15 minutes, or until golden brown and dough is baked through. Remove from tray to cooling rack. Serve immediately.

Expert Tips

  • These sandwiches pair well with Progresso Creamy Tomato Basil soup, crisp salad or chilled melon slices.

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • 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:

    Italian Appetizer Wedges Recipe
    Italian Cinnamon-Sugar Donuts Recipe
    Slow Cooker Chicken Parmesan with Penne Pasta Recipe
    Easy Tiramisu with Cookie Crisp Recipe
    Macchiato (Coffee) Recipe

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