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