Quick and easy party appetizer with the flavors of Italy - prosciutto, ricotta, and sun-dried tomatoes!
Prep Time 10 minutesminutes
Cook Time 17 minutesminutes
Total Time 27 minutesminutes
Servings 8servings
Ingredients
8ouncesrefrigerated crescent roll dough(crescent dinner rolls or seamless dough sheet)
4tablespoonsricotta cheese
½teaspoondried Italian seasoning
4tablespoonsdiced sun-dried tomatoes
4ouncespaper thin prosciutto
½cupshredded mozzarella cheese
Instructions
Preheat the oven to 350 degrees.
If using crescent dinner rolls, separate the dough into 2 long rectangles. Press each into a 12x4-inch rectangle, firmly pressing the perforations to seal them. If using a dough sheet, cut the sheet lengthwise into 2 long rectangles. Press each half into a 12x4-inch rectangle.
Mix together the ricotta cheese and dried Italian seasoning. Spread half the mixture on each rectangle. Sprinkle each rectangle with half the diced sun-dried tomatoes.
Place half the prosciutto on each rectangle. Sprinkle each rectangle with half the mozzarella.
Starting from the short end, roll up each rectangle pressing the edge to seal. If the dough seems soft, place the two rolls in the refrigerator to chill for 30 minutes. Remove from the refrigerator and cut each roll into 8 slices. Place the slices cut side down on a non-stick, ungreased cookie sheet.
Bake for 14-17 minutes or until the edges are golden brown. Remove from the oven and allow to cool briefly on a cooling rack.
Serve warm. Leftover pinwheels may be reheated in the microwave for a few seconds.