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2 (8-ounce) cans refrigerated crescent rolls, dinner rolls
1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain*
8 ounces thinly sliced provolone cheese
2 large red bell peppers, roasted, quartered, or 1 (12-oz.) jar roasted red bell peppers, drained, quartered
4 ounces thinly sliced prosciutto
2 tablespoons purchased pesto sauces
1 egg yolk
1 tablespoon water


Heat oven to 350°F. Grease large cookie sheet. Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on greased cookie sheet, forming 15 x 10-inch rectangle. Press edges and perforations to seal.

Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal.

In small bowl, combine egg yolk and water; beat well. Brush over top of dough. Bake at 350°F. for 25 to 35 minutes or until golden brown. Cut into crosswise slices.

*TIP: To quickly thaw spinach, cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.