Categories: Sandwiches/Wraps

Ingredients

• 8 oz. shredded mozzarella
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh sage, finely chopped
• Two 8-oz. tubes refrigerated crescent roll dough
• 6 tbsp unsalted butter, at room temp.
• 8 thin slices prosciutto

Directions

1. Preheat the oven to 400. Combine the mozzarella, rosemary and sage in a bowl.

2. Unroll one tube of dough on a work surface into a rectangle with the long end facing you, pressing to seal the perforations. Spread with 3 tbsp butter and sprinkle with half the mozzarella mixture. Arrange 4 slices prosciutto on top. Cut the rectangle into 6 vertical strips, roll each strip into a pinwheel and transfer the pinwheels to a nonstick muffin pan. Unroll the second tube of dough and repeat with the remaining ingredients.

3. Bake until the dough is puffed and golden brown and the cheese is melted, 12-15 minutes.

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