The Snack Season and Recipe

From fall until February we are in snack mode....Football Season, The Holidays, Guests and Parties.  The end of the snack season for me ends with Super Bowl.  This is my last hurrah for the fall and winter snack season, Prosciutto Artichoke Roll-Ups. 

Prosciutto Artichoke Roll-Ups

2 onions, cut in half then sliced

1 tablespoons butter

1 tablespoon olive oil

2 packages Pillsbury Crescent Rolls

1 package prepared Artichoke Spinach Dip (I used Stonemill Kitchens refrigerated dip)

8 slices prosciutto, cut in half

garlic butter, for brushed the top of the rolls

asiago cheese, shredded

Heat butter and olive oil in skillet add onions and sauté until caramelized golden brown, low and slow about 20 to 30 minutes.

Separate crescent rolls and spread with a layer of artichoke dip, then prosciutto and caramelized onions.  Roll up and place on a baking sheet.  Place rolls in a preheated 375 degree oven and bake for approx 15 minutes.  3 minutes before they are done cooking brush with garlic butter and sprinkle with shredded asiago cheese.  Makes 16 rolls ~ recipe can be cut in half.

Until Next Time,

Pam

Recipe Shared at The Creative Home Acre Hop