Where has this year gone? It’s hard to believe that we are halfway through May and that summer is about to be here. I can’t say that it feels like summer since we just experienced a cold front. The heater came back on and I brought out the long sleeve shirts to go with my sweat pants. Nothing fancy here. The other night I put on a dress to see if it fit and my daughter’s eyes lit up when she saw me in it. Most of my days are in lounge pants with a t-shirt, no make-up, my hair is pulled into a pony tail and I still leave home in this attire.
GASP….. I keep telling myself that I will spend more time on myself but life and time get in the way.
I’m hoping that I will get a nice tan while I’m in Miami and that I will be able to move from sweat pants to shorts with a pair of flip flops. I’ll prove to everyone that I DO have a closet stocked with other clothes.
While I’m rummaging through my closet for clothes to wear in Miami I wanted to leave this easy prosciutto pesto pizza twists recipe with all of you. They can be eaten as an appetizer or main meal with a side of marinara or my personal favorite ranch dressing. The best part is everyone in the family will love them and they only take about 20 minutes from start to finish.
ENJOY ~ Meagan
Prosciutto pesto pizza twists
1 container of refrigerated Pillsbury pizza crust
2 tablespoons pesto
1/4 cup shredded mozzarella cheese
4 prosciutto slices
olive oil for brushing
Preheat oven to 375 degrees F.
Unroll the crust and top with pesto. Spread the pesto out with a spatula to cover the entire top of the dough. Sprinkle with cheese and then top with prosciutto slices.
Using a knife cut 5 to 6 long pieces and then start to twist each one. Start with one end and twist to the middle and then pick up other end to finish off the twisting. Repeat until all twists are made and then brush the top of each one with olive oil.
Place on a baking sheet and cook for 16-18 minutes or until golden brown.