Delicious recipe from the fundraising cookbook for Micah's place, includes this perfect addition to a friendly brunch.
Prosciutto has been perfected by the Italians and is a salted ham that is air dried for up to two years and then finely sliced after it is cured.
2 (8 ounce) Cans refrigerator crescent rolls
16 Thin slices of prosciutto
2 Tablespoons honey
2 Tablespoons Dijon mustard
Unroll the crescent roll dough. Separate the dough into eight rectangles, pressing the perforations to seal.
Top each rectangle with two slices prosciutto.
Roll up to enclose the filling, beginning at the long side.
Cut each roll-up crosswise, into halves.
Place seam side down on a baking sheet coated with nonstick cooking spray.
Whisk the honey and Digon mustard in a bowl.
Brush the mixture over the tops of the rolls.
Bake at 375 degree F for 12 minutes or until golden brown.
This recipe makes about 16 rolls.
Pick up your copy of A Savory Place cookbook today at the Purple Dove Resale Shop in the Woody’s shopping center just west of Amelia Island.