Prosciutto Pockets with Mozz + Pesto
We ran a marathon yesterday, so last week was all about going to bed early, replacing Friday night beers with Friday night Gatorades, trying to take it easy during at-home workouts, so pretty much living like a total square. Making sure at-home meals were on point seemed to be one of the few joys I had left, and I went all in. I made a point to take a little mid week lunch break and whip up these Prosciutto + Mozz Puff Pastry. The perfect use of a frozen puff pastry that’s been hiding in my freezer for far too long, and the closest thing I’ve had to a hot pocked in a long time. Filled with so many delicious things - salty prosciutto, tangy sun-dried tomatoes, creamy mozz, and a vibrant pesto - total perfection. The cheese is perfectly gooey, and that melted mozz with the pesto + residual oil from the sun-dried tomatoes is perfect. A mouthwatering + very fun lunchtime treat.
little prosciutto pockets
I’m calling these little hand pies my crafty little prosciutto pockets, but no denying these toe the line of a hot pocket. Like a hot pocket, but modernized with a few of my favorite charcuterie supplies. Prosciutto, sun-dried tomatoes, pestos, + fresh mozz - they’re the perfect ingredients for a curated charcuterie board and perfect served warm and enveloped in buttery, flakey puff pastry.
One of the best things about a true, real deal hot pocket is the melty cheese that almost feels like a sauce. Same effect here with these prosciutto pockets. The pesto + cheese just melt together, and the oil from the sun-dried tomatoes, despite being drained, just kind of takes it to next level sauce-y.
rich, buttery, + delish
I mean - maybe not the best thing to eat when I’m in marathon race mode because between the buttery puff pastry + cheese - there’s just no denying this shit is rich. But whatever, it was my one treat of the week and it’s worth every carb + calories. It’s buttery + cheesy + I’m a sucker for that combo. To add a little bit of freshness, we serving these over a bed of fresh arugula, and it was a tasty, light, fresh touch, and tasty to eat with the individual puff pastries.
Finishing touch
So many salty, savory things packed in these little prosciutto pockets, and a sweet touch to top it off is delightful. Just a little honey drizzle on top of the warm puff pastry, then a sprinkle of red pepper + fresh thme. It’s the last little dose of something sweet, spicy, and fresh, and it’s the perfect finishing touch.
For the prosciutto pockets
1 puff pastry, thawed
8 slices of prosciutto
1/2 c. sun-dried tomatoes packed in oil, drained + sliced
1 ball of fresh mozz, thinly sliced
prepared pesto (I love the kale pesto from TJs)
honey, red pepper flakes, + fresh thyme
Preheat the oven to 375.
Take your puff pastry, and cut it into 4 pieces. Cut each of the 4 pieces in half - each pair will compose one pocket. Take 4 of the pieces, lightly stretch them, and place on a parchment lined baking sheet. Top the puff pastry with 2 pieces of prosciutto that are gently folded - leaving a 1/2 inch border around the edge. Place about a tbsp of sun-dried tomatoes + pesto right on top. Top with a slice or two of the mozz. Stretch each of the remaining puff pastry pieces + place one right on top of the bottom pieces - pinching the edges together with a fork. Brush the tops with egg wash + cut 2 horizontal slits on top of each. Transfer to the oven + bake for 20-25 minutes. They should puff up nicely + turn golden brown.
Remove from the oven. Let them rest on the hot pan for about 5 minutes. Transfer to a serving tray and place over a bed of arugula. Drizzle lightly with honey, then sprinkle with honey + fresh thyme. All set!