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Prosciutto, Apple, and Cheddar Pastry Roll |
Need a quick yet impressive snack for a small gathering, or something tasty to nibble on while enjoying the sun on a backyard picnic? These prosciutto, apple, and cheese pastries are just the thing! I normally use individual crescent roll dough to make apple and cheddar crescents, but I accidentally picked up the sheets on my most recent shopping trip. Luckily, they work just as well and let me experiment by adding prosciutto to the mix.
Honestly? I think I prefer the apple and cheddar by themselves (I know, I’m shocked--I’m a huge prosciutto fan), but I think the prosciutto would work beautifully with fig jam and brie so I plan on making that version soon. This recipe is quick and versatile, so I hope you give it a try and let me know in the comments if you stumble upon other great flavor combinations.
Prosciutto, Apple, and Cheddar Pastries
Serves 3-4 as a light snack
Ingredients:
1 tube crescent dough (sheets are what I used this time, but the individual crescents work well)
1 2oz pack of prosciutto
1 apple, thinly sliced*
Grated sharp cheddar cheese**
Directions:
- Lay out the dough sheet and mark out 9 roughly equal portions on the long sides of the sheet.
- Using the marks as guides, slice about ⅓ of the way in on both sides leaving a ⅓ long strip in the middle.
- Lay the prosciutto in the middle strip.
- Top the prosciutto with the sliced apples, and then the grated cheese.
- Bring the sliced strips up over the middle to cover the filling, alternating which strip goes on top.
- Sprinkle with more grated cheese and bake according to directions on your particular brand of crescent dough (mine were 350 degrees Fahrenheit for 10-13 minutes) until golden brown.
- Cool slightly, slice, and enjoy!
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Cast of Characters |
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Lay out the dough sheet, mark out nine portions, and slice about 1/3 of the way in on each (long) side |
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Lay the prosciutto down the middle strip |
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Lay the apple slices on top of the prosciutto |
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Sprinkle the cheese on top of the apples |
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Bring the sliced strips of pastries up over the filling, alternating which strips go on top |
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Sprinkle lightly with cheese and bake until golden brown according to your brand of dough's instructions. Let cool slightly, slice, and serve. |
Yum! This will be a hit in my house!
ReplyDeleteLooking at it again is making me crave it! Now I'm wondering if other fruit jams would work. I just opened some nice peach preserves...
DeleteInteresting that you weren't thrilled with the prosciutto. Why do you think that was? It sounds like it should be a baking marriage made in heaven.
ReplyDeleteThe fig and brie option sounds good, too.
I think because I used sharp cheddar, which goes so well with apple, it was saltier than I would've preferred. If I had gone with a milder/creamy cheese, the combination would've worked better.
DeleteGood thinking. Thanks
DeleteI love your ideas! Hugs. MJ
ReplyDelete