Prosciutto Crescent Roll Roses
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.
Servings 6
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.