Provolone, Sun-Dried Tomato
and Pancetta Galettes
BELGIOIOSO
1 sheet puff pastry, cut into 2 equal rounds
3/4 cup diced sun-dried tomatoes in oil
2 tablespoons torn fresh basil leaves
6 pieces BelGioioso Sliced Mild Provolone Cheese
3 slices pancetta or bacon, roughly chopped (about 2 1/2 ounces)
1. Preheat oven to 450°F.
2. Place puff pastry rounds on a parchment-lined cookie sheet and cover
with plastic wrap. Set aside.
3. In a small bowl, combine sun-dried tomatoes and basil.
4. Uncover the puff pastry rounds and place 3 slices of provolone in the
center of each, overlapping if necessary.
5. Place the tomato mixture on top of the cheese.
6. Sprinkle pancetta over the tomatoes.
7. Gather the puff pastry around the filling, making sure not to cover
more than a quarter of the filling with dough.
8. Bake for 20-25 minutes, or until the pastry is lightly browned and the
filling is bubbling.
9. Place on a serving dish, cut into wedges and serve immediately.
Makes 4-6 servings.
Southwest Chicken and
Bacon Roll-Ups
HORMEL
1 cup garden vegetable cream cheese, softened
1 10-ounce can Valley Fresh Chunk Breast of Chicken or
Chunk White Turkey, drained
1/3 cup crumbled Hormel/Kirkland Signature Precooked Bacon or
Hormel Premium Real Crumbled Bacon
1/2 cup Chi-Chi’s* or Herdez salsa
6 8-inch soft taco flour tortillas
1. In a bowl, combine cream cheese, chicken, bacon and salsa. Gently stir
until well combined.
2. Spread chicken mixture on each tortilla. Roll up, wrap in plastic wrap
and refrigerate until serving time.
3. To serve, cut tortillas into 1-inch pieces. If desired, serve with additional
salsa for dipping. Makes 36 servings.
* Brands may vary by region; substitute a similar product.
