2 (8 oz.) cans refrigerated crescent dinner rolls
1 lb. prosciutto or cooked ham, thinly sliced
8 oz. (2 cups) crumbled feta cheese
1 teaspoon pepper
2 Tablespoons olive oil
¾ cup chopped fresh basil
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Heat oven to 375o F. Spray cookie sheets with cooking spray. Separate dough into 8 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to from 8×5” rectangle.
Arrange 1/8 of prosciutto slices evenly over each rectangle. In small bowl, stir together cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets.
Bake 15-20 minutes or until golden brown. Remove from cookie sheets.
Serve warm.
Mediterranean Crescent Pinwheels
01
Jan
