sheet puff pastry, cut into 2 equal rounds
cup diced sun-dried tomatoes in oil
tablespoons torn fresh basil leaves
pieces BelGioioso sliced Mild Provolone Cheese
slices pancetta or bacon, roughly chopped (about 2½ ounces)
Preheat oven to 450 degrees. Place puff pastry rounds on a parchment-lined cookie sheet and cover with plastic wrap. Set aside. In a small bowl, combine sun-dried tomatoes and basil. Uncover the puff pastry rounds and place 3 slices of provolone in the center or each, overlapping if necessary. Place the tomato mixture on top of the cheese. Sprinkle pancetta over the tomatoes. Gather the puff pastry around the filling, making sure not to cover more than a quarter of the filling with dough. Bake for 20-25 minutes, or until a pastry is lightly browned and the filling is bubbling. Place on a serving dish, cut into wedges and serve immediately. Makes 4-6 servings.