Goat Cheese + Prosciutto Rolls

Hello, goat cheese. It's been a bit since we met and I've very much missed you. 

Truth be told, I've tried THREE times to make blog worthy homemade Hot Pockets and have THREE times failed. I had this whole vision of making pizza hot pockets and an "adult" hot pocket version that included goat cheese, prosciutto, arugula, and fig. Every time the end result was the same: a really rather enak hand pie that, unfortunately, looked nothing like the hot pockets I envisioned. It's the darn crust. I need to figure out the crust.

All of that aside, I still wanted to give you a delightful little pastry treat full of goat cheese and prosciutto. And really, I just wanted to eat them.

Determined to produce a successful recipe, I went the easy way and decided to use store bought crescent rolls. I'm very happy about this decision.

Rather generous helpings of herbed goat cheese are spread on each roll.

 And then topped with arugula and prosciutto (which heavily reminds me of my childhood).

 Each crescent roll is rolled up tight.

 And placed on a baking sheet, ready for the oven.

 After being baked for about 13 minutes, the rolls are cooled and stacked up all pretty like for your viewing (and drooling) pleasure.

Goat Cheese + Prosciutto Rolls
Ingredients:
1 can (8 oz) of pre-made crescent dinner rolls
4-6 oz herbed goat cheese
8 leaves of fresh arugula
4 oz prosciutto

Directions:
Pre-heat panggangan to 375 degrees F
1) Open the can of crescent dinner rolls and lay them out on a clean surface.
2) Spread a generous portion of goat cheese on each roll.
3) Top each roll with arugula and a slice of prosciutto.
4) Roll up each crescent roll and turn in the edges to make a crescent shape. Place on a lined baking sheet.
5) Bake for 12-15 minutes (or according to the instructions on the crescent roll packaging.
ENJOY!

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