Description
Prosciutto Pesto Puffs!! Who among you doesn’t have some version of these four things in-house at all times: pizza dough, pesto or other slather, cured meat and melty cheese. For this, we choose pesto, mozzarella and prosciutto. But, the possibilities are endless.
Ingredients
Scale
- 13.8 ounce can of classic pizza dough (or equivalent fresh dough)
- 2/3 cup pesto
- 1/2 pound prosciutto, thinly sliced, (includes a bit extra for snacking)
- 1 1/2 cups grated mozzarella*
- Good olive oil, salt flakes and crushed red pepper flakes
Instructions
- Preheat oven to 425o.
- Roll or stretch dough into a 12” by 14” rectangle.
- Cut in thirds lengthwise, creating three 4 x 14 strips.
- Divide the pesto between the three strips and spread evenly. Leave a ¾” edge pesto-free along the far (long side) of each strip.
- Cover the pesto area on each strip with prosciutto – about 4 slices per strip. It’s okay to overlap a bit.
- Divide the grated mozzarella between the three strips and sprinkle on top of the prosciutto.
- Working with one strip at a time, tightly roll toward the pesto-free zone, creating a 14” long log. Tuck the ends under and place, seam side down, on an oiled or lined baking sheet. Repeat with the other two strips.
- Brush the logs with olive oil and sprinkle with salt (I like Maldon Sea Salt Flakes
) and sprinkle with crushed red pepper flakes.
- Bake in preheated oven for 10-12 minutes until golden brown, rotating the pan about half way through.
- Remove from oven and cool on a wire rack. When cool enough to handle, transfer the logs off the baking sheet onto the wire rack. Let rest 10 minutes all together.
- Slice into 12 slices per log. Stand back and relish the high praise.
Notes
*When asked on that maiden Ali-Roll voyage, the Ali-Roll Mistress herself instructed me to use “grocery store mozzarella for best melting.” Sure, you could fancy it up with fresh mozz, but you still won’t have leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
