Preheat the oven to 400F.
Roll puff pastry on lightly floured surface to an approximate 10″ x 12″ rectangle.
In a small bowl combine pesto and ricotta cheese. Spread pastry with ricotta pesto mixture, staying about 1/2″ away from one of the long edges. Lay a single layer of prosciutto over top of the cheese layer.
Starting with a long edge roll up, keeping the roll as tight as possible. Pinch the edges to seal. Wrap in plastic wrap and freeze for about 20 minutes.
Unwrap, trim uneven ends and then slice into 18-20 slices, using a serrated knife.
Bake on a parchment paper lined baking sheet for about 18-20 minutes. Serve warm or room temperature.
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