2 cans of refrigerated crescent rolls
6 oz of Havarti cheese
4 oz of prosciutto
2 roasted red peppers from a jar
4 oz fresh spinach leaves
6-8 fresh basil leaves
Heat oven to 350 degrees and grease a large cookie sheet. Unroll both cans of dough and place dough rectangles side-by-side with long sides together. Press edges to seal. Layer the remaining ingredients in the center of the dough. Bring the long sides of the dough over the filling; press edges to seal. Fold over the end pieces. Bake for 25-35 minutes until golden brown.
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