Baked Fun-tina Cranberry Melts A unique holiday treat! www.ilovecheese.com Ingredients 2 8-ounce cans refrigerated crescent roll dough 8 ounces Reny Picot Fontina, cut into 1/2 inch cubes (about 2 cups) 2 ounces thinly sliced prosciutto or ham, diced 1 teaspoon chopped fresh rosemary, divided 1/3 cup dried cranberries or cherries, coarsely chopped 1 tablespoon sugar Instructions 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. 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. Bake for 12 minutes at 375Á F or until golden brown. Remove from oven and let stand for 5-10 minutes. To serve, cut into 12 squares and then cut each square in half diagonally to make 24 pieces.