Provolone, Sun-dried Tomato And Pancetta Galettes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 sheet puff pastry, cut into 2 equal rounds
• 3/4 cup diced sun-dried tomato packed in oil
• 2 tablespoons torn fresh basil leaves
• 6 pieces sliced mild provolone cheese
• 3 slices pancetta (about 21/2 ounces) or 3 slices bacon, roughly chopped (about 21/2 ounces)

Recipe

• 1 preheat oven to 450°f
• 2 place puff pastry rounds on a parchment- lined cookie sheet and cover with plastic wrap. set aside.
• 3 in a small bowl, combine sun-dried tomatoes and basil.
• 4 uncover the puff pastry rounds and place 3 slices of provolone cheese in the center of each, overlapping if necessary.
• 5 place the tomato mixture on top of the cheese.
• 6 sprinkle pancetta over the tomatoes.
• 7 gather the puff pastry around the filling, making sure not to cover more than a quarter of the filling with the dough.
• 8 bake for 20-25 minutes, or until pastry is lightly browned and the filling is bubbling.
• 9 place on a serving dish, cut into wedges and serve immediately.