Provolone, Sun-Dried Tomato and Pancetta Galettes BELGIOIOSO

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.