Mini Tuscan Vegetable Wraps

(2)
  2 reviews
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 18 servings

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™ refrigerated Crescent Dough Sheet
2/3
cup peach apricot preserves
2
tablespoons spicy brown mustard
1
tablespoon finely chopped fresh basil leaves

Directions

  1. 1 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.
  2. 2 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.
  3. 3 Meanwhile, in small bowl, mix preserves, mustard and basil. Serve with warm wraps. Garnish with additional basil sprigs, if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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