Martian Food
Sep 18, 2015

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Prosciutto Breakfast Rolls

Active time:

Start To Finish:

Difficulty:

Yield: 16

Source: Bon Appetit

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Ingredients:

Nonstick vegetable oil spray
2 8 oz. packages refrigerated crescent roll dough
8 thin slices prosciutto
2 Tbs. honey
2 Tbs. country-style Dijon mustard

Directions:

Preheat oven to 375°F. Spray a heavy large baking sheet with nonstick spray. Open 1 package of rolls. Unroll crescent dough and separate into 4 rectangles (do not separate dough into triangles; press perforations together). Top each dough rectangle with 1 slice prosciutto. Starting at 1 long side, roll up dough rectangles jelly-roll style. Cut each crosswise in half. Transfer to prepared baking sheet, seam side down. Repeat with second package of crescent rolls.

Whisk honey and mustard in small bowl to blend. Brush tops of rolls with honey mixture. Bake until golden brown, about 12 minutes. Cool slightly.

Notes:

Rolls can be made (but not baked) 1 day ahead. Cover and refrigerate until ready to bake.



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