Rotelle di Berno

Colleen Berno, part of the 2005 Amalfi Group brought this great appetizer to one of our planning parties. It was a big hit. Go easy on the pesto as lots of oil will come out during the cooking and roll it nice and tight.

Ingredients

• 1 package frozen puff pastry
• 2 - -3 tablespoons green pesto
• 9 - 11 slices of ProvoloneCheese
• 9 - 11 slices of Proscuito
• Fresh Basil leaves

Directions

On a lightly floured counter top, roll out the puff pastry and with a wood rolling pin, spread out to about a 9 inch square.

Place a few daps of pesto on the pastry and spread around with the back of a spoon.

Place a layer of thinly sliced Provolone cheese; then a layer of Proscuito and then some chopped fresh basil leaves.

Roll up the mixture. Place in the fridge until ready to serve, then slice into 1/4 inch slices, place on a baking pan and into the over at 450 for five minutes. Broil for the last minute or so. The cheese will be bubbly and slices a rich golden brown.