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This recipe was featured in: souvenirs de Montréal
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Serves 4
1 packet of refrigerated Pillsbury Crescent Roll dough
8 slices of capicolli (You can use sclices of prociutto, bacon, ham, salami or any other cured meat of your choice.)
Preheat the oven to 375°F.
Unroll crescent roll dough sheet and seperate into 8 triangles by cutting along the perforations.
Lay slices of meat on top of each triangle; fold to fit on top of the triangular shaped dough sheet. Roll loosely starting from the base of the triangle to the tip, forming a crescent shaped roll.
Bake for 12-13 mins, until golden brown.
