These golden and flaky crescent rolls are a slightly sweet and savory appetizer made with prosciutto wrapped figs and a drizzle of balsamic glaze.
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I get just as excited about fig season as I do for the return of pumpkin season. Especially since fig season is so short (August-October)! So when I see fresh figs sitting in cute little baskets in the supermarket, I scoop them up and add them to my cart. I’ve done that three times already!
The first time, I had plans to use them on a fruit charcuterie board. The second time, I bought them just because they were right there when I walked into the store and on sale.
Then, I found a recipe for figs wrapped in crescent rolls while I was scrolling Facebook. It didn’t take long for me to make them. In fact, it didn’t take long for them to be devoured either!
They were good, but I knew that I could make them even better. And what would make them better? Prosciutto and balsamic glaze! The addition of these ingredients give the crescent rolls a deliciously sweet and savory flavor. So it was onto my third basket of figs!
Fig and Prosciutto Crescent Rolls with Balsamic Glaze
This recipe comes together easily with a container of crescent roll dough, fresh figs, prosciutto, butter, rosemary, and a touch of balsamic glaze. Just wrap, roll, and bake until the crescent rolls are flaky and golden!
The first thing we need to do is unroll our crescent roll dough and separate the dough into individual triangles. Then, we’re going to cut the figs in half and wrap them with a slice of prosciutto.
Place the wrapped figs into the center of the crescent roll dough. Before rolling them up, drizzle them with a little balsamic glaze. Then, roll up the crescent rolls.
Place the rolls seam-side-down onto a parchment prepared baking sheet. Brush them with melted butter and sprinkle them with sea salt and dried rosemary (this would be an excellent time to break out some homemade herb salt).
Bake the crescent rolls for about 20 minutes, or until they’re golden brown. Then, remove them from the oven and allow them to cool slightly before serving.
- 2 packages crescent rolls
- 8 black figs, stems removed and halved
- 8 slices of prosciutto, cut lengthwise in half
- Balsamic glaze
- 1/4 cup unsalted butter, melted
- 1/2 tsp. dried rosemary
- 1/2 tsp. coarse sea salt
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- Unroll the crescent roll dough and separate into 16 triangles.
- Wrap each fig with a slice of prosciutto. Then, place a prosciutto wrapped fig at the wider end of each dough triangle.
- Drizzle with balsamic glaze and roll up the crescent dough.
- Place the crescent rolls onto the prepared baking sheets, seam-side-down and brush with melted butter.
- In a small bowl, combine the rosemary and sea salt. Sprinkle over the top of the crescent rolls.
- Bake crescent rolls for 18-20 minutes, or until golden brown.
- Allow the rolls to cool slightly and serve.
I brought these over to my parents’ house on Labor Day and they were a big hit! They’re so good that I’ve even toasted leftovers in the morning for breakfast!
Did you make this Fig and Prosciutto Crescent Rolls with Balsamic Glaze recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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