Wednesday, April 8, 2015

MINI TUSCAN VEGETABLE WRAPS

This is a 2013 Pillsbury Bake-Off winning recipe. Therefore it calls for Pillsbury ingredients.

1
box (7 oz) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers
2
tablespoons basil pesto
2
oz thinly sliced prosciutto (about 5 slices)
1
can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2/3
cup peach apricot preserves
2
tablespoons spicy brown mustard

1
tablespoon finely chopped fresh basil leaves

Heat oven to 375°F. Microwave frozen vegetables as directed on box; cool 2 minutes. Finely chop vegetables. In medium bowl, mix vegetables and pesto; set aside. Cut prosciutto into thin strips.

Unroll dough sheet. Cut into 18 squares. In center of each square, spoon about 2 teaspoons vegetable mixture. Top each with prosciutto. Pull 2 opposite corners of dough over filling; pinch to seal. Place 1 inch apart on ungreased cookie sheet. Bake 10 to 15 minutes or until golden brown.

Meanwhile, in small bowl, mix preserves, mustard and basil. Serve with warm wraps. Garnish with additional basil sprigs, if desired.


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