Mediterranean Crescent Pinwheels
2 (8 oz.) refrigerated crescent dinner rolls
1 lb. prosciutto or cooked ham, thinly sliced (imo, prosciutto is much better)
8 oz. (2 cups) crumbled feta cheese
1 tsp. pepper
2 tablespoons olive oil
3/4 cup chopped basil
Heat oven to 375. Spray cookie sheets with cooking spray. Separate dough into 8 rectangle; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8 x 5 - inch rectangle.
Arrange 1/8 of prosciutto slices evenly over each rectangle. In small bowl, stir together cheese, pepper, and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal long edge. With a serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets.
Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.
You can make these ahead of time and refrigerate them after you cut them into pieces, then cook prior to serving.