Naylet LaRochelle’s Mini Tuscan Vegetable Wraps
7-ounce box frozen broccoli, carrot and sweet pepper blend
2 tablespoons basil pesto
2 ounces thinly sliced prosciutto (about 5 slices)
1 can seamless refrigerated crescent roll dough (Pillsbury Crescent Recipe Creations)
2/3 cup peach or apricot preserves
2 tablespoons spicy brown mustard
1 tablespoon finely chopped fresh basil leaves
Heat oven to 375 degrees. Microwave 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. Cut into 18 squares. In center of each square, spoon about 2 teaspoons vegetable mixture. Top each with prosciutto. Pull 2 opposite corners of each dough square over filling; pinch to seal.
Place 1 inch apart on ungreased cookie sheet. Bake 10 to 15 minutes or until golden brown.
Mix preserves, mustard and basil. Serve with warm wraps. Garnish with additional basil sprigs, if desired. Makes 18.
Per wrap: 90 calories (30 percent from fat), 3.5 g fat (0.5 g saturated), 0 cholesterol, 190 mg sodium, 14 g carbohydrate, 0 fiber, 1 g protein.