The flavors of pesto and sun dried tomatoes blend together perfectly in this recipe. It is perfect for any occasion.

Please login or Sign Up to add this recipe to Your Recipe Box

0

7 Members added to Recipe Box

Servings: 6
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 30-35 min

Ingredients

12 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls, thawed to room temperature
4 ounces cream cheese, softened
1/3 cup ricotta cheese
4 tablespoons pesto
2/3 cup chopped, drained sun dried tomatoes
4 ounces ham, chopped
1/4 teaspoon black pepper
1 egg, beaten with 1 tablespoon milk

Instructions

Combine 6 dinner rolls or 4 Texas™ rolls together and roll out to fit the bottom of a sprayed 10-inch round baking pan. Place dough in pan to cover the bottom and up the sides. In a bowl, mix together the cream cheese, ricotta cheese, and pesto. Place half of the ham over the dough. Next, layer half of the cheese mixture and then half of the tomatoes. Repeat layers, ham, cheese mixture and tomatoes. Sprinkle with black pepper. Combine remaining 6 dinner rolls or 4 Texas™ rolls. Roll out to fit the top of the tart. Place over tomatoes and pinch edges together to seal. Cut 4 small slits in the top. Brush with egg mixture and bake at 350°F 30-35 minutes.