Provolone, Sun-Dried Tomato and Pancetta Galettes

1. 1

   Preheat oven to 450F

2. 2

   Place puff pastry rounds on a parchment- lined cookie sheet and cover with plastic wrap.

3. 3

   Set aside.

4. 4

   In a small bowl, combine sun-dried tomatoes and basil.

5. 5

   Uncover the puff pastry rounds and place 3 slices of provolone cheese in the center of each, overlapping if necessary.

6. 6

   Place the tomato mixture on top of the cheese.

7. 7

   Sprinkle pancetta over the tomatoes.

8. 8

   Gather the puff pastry around the filling, making sure not to cover more than a quarter of the filling with the dough.

9. 9

   Bake for 20-25 minutes, or until pastry is lightly browned and the filling is bubbling.

10. 10

    Place on a serving dish, cut into wedges and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.