Tea Tomato Palmiers and Breadsticks With Parmesan & Prosciutto

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People are always impressed with fancy-looking tasty appetizers. These fabulous tidbits require fewer than five ingredients each.They're super easy to make and they look (and taste) amazing.

Tea Tomato Palmiers

1 sheet packaged puff pastry
2/3 cup prepared sun-dried tomato pesto
12 grape tomatoes, halved
24 bocconcini mozzarella balls (about 8 oz.)

Preheat oven to 375 degrees.

Unroll the pastry sheet and flatten it slightly with a rolling pin.  Spread the pesto over it liberally, leaving a 1/4-inch border around the edges.

Fold the dough into 3 layers by folding the top and bottom of the pastry sheet together over the center section. Fold it in half again lengthwise. Place the pastry in the freezer for 15 minutes.

Cut the pastry into 24 1/4-inch thick slices and place them on a ungreased baking sheet.  Bake for 15 minutes or until golden brown.  Allow to cook, then top each with a tomato half and bocconcini.

Secure with a rosemary sprig or toothpick and serve warm or at room temperature.

Breadsticks with Parmesan and Prosciutto

1 10.6-oz. tube readymade breadsticks dough, in the dairy case
1/3 cup Parmesan cheese, finely grated
Prosciutto thinly sliced

Separate the dough strips; cut each in half lengthwise with a sharp knife or pizza cutter, then cut each strip in half horizontally. 

Roll dough strips in grated parmesan cheese, place on a Silpat lined sheet pan or parchment paper.  Position oven rack on the upper third portion of the oven and bake the breadsticks at 350 degrees for 15 minutes. 

Remove from oven to cool.  Just before serving wrap breadsticks with a thin slice of Prosciutto. 

Serve with a green salad or for lunch.