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Raclette Potatoes with Capocollo

INGREDIENTS

  • 1 1/2 lb (500 g) baby potatoes, halved
  • 2 tbsp (30 mL) olive oil
  • 1 pkg (125 g) Mastro® Sliced Capocollo
  • 8 oz (250 g) sliced raclette cheese
  • 1/3 cup (75 mL) miniature gherkins

Directions

  • Preheat oven to 425°F (220°C). Toss potatoes with olive oil; arrange on parchment paper–lined baking sheet. Bake for 20 to 25 minutes until golden.
  • Remove from oven; lay capocollo and cheese slices evenly over potatoes. Bake for 8 to 10 minutes or until cheese is melted. Serve with gherkins.
  • Tip: Substitute Emmental or Gruyère for raclette cheese if desired.

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
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