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The Cheese Hours D'oeurves

2 (8-ounce each) cans refrigerated crescent roll dough
8 ounces Fontina, cut into 1/2-inch cubes (about 2 cups)
2 ounces thinly sliced prosciutto OR ham, diced
1 teaspoon chopped fresh rosemary, divided use
1/3 cup dried cranberries OR cherries, coarsely chopped
1 tablespoon granulated sugar

1. Line a baking sheet with parchment paper. Press contents of one can of crescent roll dough onto parchment paper to form a 9 x 12-inch rectangle, taking care to seal seams of dough.
   Top dough with Fontina, prosciutto or ham, dried cranberries, 1/2 of the rosemary and sugar.
2. On another sheet of parchment, press remaining can of dough into a 9 x 12-inch rectangle. Using parchment paper, transfer dough to cover cheese mixture. Carefully peel away parchment paper. Press seams closed. Sprinkle with remaining rosemary.
3. Bake for 12 minutes at 375 degrees F. or until golden brown. Remove from oven and let stand for 5 to 10 minutes.
4. To serve, cut into 12 squares and then cut each square in half diagonally to make 24 pieces.

Makes 24 servings.

Recipe and photograph provided courtesy of the American Dairy Association.