These Prosciutto Crescent Roll Roses are a beautiful dish to serve for Mother's Day or any special gathering. They're simply made with crescent roll dough, Dijon mustard and seasonings, Parmesan cheese, and slices of prosciutto and provolone cheese.
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My Pepperoni Pizza Roses recipe is one of the most popular recipes on my blog. The roses are made with crescent roll dough, sliced pepperoni, pizza sauce, and mozzarella. As I scrolled my website, looking for anything that needed a bit of maintenance, I came across the recipe and thought about tweaking it for Mother's Day. After all, flowers are a huge part of our Mother's Day celebration!
So for this upcoming holiday, I wanted to put a slightly more feminine twist on these crescent roll roses. Instead of pepperoni, I made them with prosciutto for a touch of pink. Then, I added provolone for a sharp and buttery flavor along with Parmesan cheese. Dijon mustard adds a tangy, zesty addition while a combination of garlic powder and Italian seasoning brings everything together.
Prosciutto Crescent Roll Roses
These prosciutto and crescent roll roses not only look adorable included in your Mother's Day spread, they'd make a great appetizer for any springtime celebration! Plus, they're totally flavorful and easy to make. Serve them with fresh basil leaves tucked around to really give these a rose-like appearance.
We're using a crescent roll dough sheet as our base. So roll it out and cut it into 6 strips.
Then, brush Dijon mustard onto each strip of dough. Season with salt and pepper, garlic powder, and Italian seasoning, and sprinkle Parmesan cheese on top.
Then, begin to layer the provolone slices on top. Once in place, add the prosciutto on top of that. Make sure the cheese is inside the crescent roll and the prosciutto is sticking slightly out of the top.
Carefully roll up each crescent roll rose and place inside of a greased standard muffin tin. Bake the roses at 375 degrees for about 20 minutes, or until the cheese has melted and the dough is golden brown. The prosciutto should be slightly crispy as well.
Allow the crescent roll roses to cool slightly before removing from the muffin pan. Place them on a serving dish or board and garnish with fresh basil leaves before serving. These roses are best enjoyed warm.
Prosciutto Crescent Roll Roses
Equipment
- 1 standard muffin pan
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 2 tbsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. dried Italian seasoning
- 1/4 cup grated Parmesan cheese
- 6 slices of provolone cut into small strips
- 6 slices of prosciutto cut into small strips
- Fresh basil leaves optional, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees and grease a standard muffin tin with non-stick cooking spray.
- Roll out crescent roll dough and cut into 6 equal strips.
- Brush Dijon mustard onto each strip of dough. Season with salt and pepper, garlic powder, and Italian seasoning. Sprinkle Parmesan cheese on top.
- Layer provolone cheese on top making sure it's tucked inside the crescent roll strip. Then, layer the prosciutto on top of that. Make sure it's slightly sticking out of the top of the crescent roll dough.
- Carefully roll up each crescent roll rose and place into the prepared muffin tin.
- Bake 20 minutes, or until cheese has melted, dough is golden brown, and prosciutto is slightly crispy.
- Allow roses to cool slightly before removing from muffin pan. Then, serve with fresh basil leaves tucked around each crescent roll rose.
Just like the pepperoni crescent roll roses, you can freeze these as well. Allow them to cool completely. Then, place in large freezer bags and freeze. When you're ready to eat them, thaw out your portion and reheat.
Did you make this Prosciutto Crescent Roll Roses recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
