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Mortadella Toaster Tarts

INGREDIENTS

  • 1/4 cup (60 mL) thinly sliced, roasted red peppers
  • 1 tbsp (15 mL) capers
  • 6 oil-packed, pitted black olives, chopped
  • 1 1/2 tsp (7 mL) lemon juice
  • 1 pkg (400 g) prepared pie crusts, thawed according to package directions
  • 4 slices San Daniele® Mortadella, cut into strips
  • 4 slices provolone cheese
  • 1 egg, beaten

Directions

  • Preheat oven to 350ºF (180ºC). Toss together red peppers, capers, olives and lemon juice; set aside.
  • Lay pie shells on work surface. Trim each shell to create large square (reserve scraps for another use). Cut each square into four smaller squares. Arrange mortadella in centre of 4 pastry squares, leaving small border of pastry. Top with red pepper mixture and slice of provolone.
  • Brush exposed pastry with egg; top with remaining pastry squares, pressing edges to release any excess air and enclose filling. Crimp edges using tines of fork to seal tightly. Make 2 small slits in centre of each tart; brush tops with egg. Arrange on parchment paper–lined baking sheet.
  • Bake for 18 to 20 minutes or until golden brown. Let cool for 10 minutes. Make-ahead: Let cool completely; refrigerate in airtight container between sheets of parchment paper for up to 5 days. Reheat in the toaster until heated through.
  • Tip: Sprinkle pastry scraps with grated Parmesan cheese and Italian seasoning. Bake until golden brown and serve with warm marinara sauce for a quick and tasty snack.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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Make this most of your time this March Break with this easy breakfast! You can even involve the kids to help wrap the croissants with cheese and Mastro®️ Prosciutto Cotto 🥐 Save this post to come back to when you need a delicious, simple brunch dish! Ingredients 1 container of pre-packaged crescent rolls 1 package (125 g) Mastro Prosciutto Cotto 16 thin slices of white cheddar cheese Directions 1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet. 2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough 3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto. 4. Roll up each piece of dough, from the wide end to skinny end of the triangle 5. Place on baking sheet with a bit of room between each crescent for it to expand 6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Tip: Swap your cheese for a Swiss or Brie for added flavour!

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