Last week I shared with you two recipes for this time of year that just scream Spring: Proscuitto-Gruyere Puffs, which I had made before and are amazing, and Filled Easter Basket Cookies, which I now know are completely delightful!

First up: The Proscuitto-Gruyere Puffs, recipe adapted from Joy the Baker.  To save money, go to the deli counter for your proscuitto and cheese.  Ask for  8 slices of proscuitto  – that’s all you need and it only cost me $2.40.  Then ask for a quarter pound of gruyere cheese sliced almost paper thin (instead of shredding it).  This makes it easy to roll still and costs less than getting a chunk to shred.  That cost me about $2.50!

First, grab the Crescent Roll Dough from the refrigerator.  Fresh out of the refrigerator is best.  Dust parchment paper with flour and then put the dough down to roll it out and press seams together.  Then dust more flour on top and roll it out to about 9″x11″.

Once roll to desired size, layer with 8 slices of Proscuitto, followed by the mustard, cheese and then black pepper.  I added green onions this time because I had them, they’re good on just about everything savory and it added some spring color!

Then, roll each side into the center until both sides touch – rolling from the long side. Sorry, I forgot to take a picture of this one!

Once rolled together, the dough will be a little too pliable and may tear when you cut it, so put it back in the refrigerator with some saran wrap on top (on a baking sheet).  Leave it for about 15-20 minutes and then take it out and cut into half-inch slices.

Lay it out on your parchment-lined baking sheet and brush each piece with melted butter to make it a little more golden and give it a rich taste.

Put it in a 400 degree oven for about 12-15 minutes.

Let cool SLIGHTLY and enjoy!  I could seriously eat these all day – they are perfect for breakfast, lunch, dinner, anytime!  They are best warm but still good the next day.

Next up were the Filled Easter Basket Cookies, recipe adapted from Oh Nuts!  I chose the Pastel Twizzlers and the easy-squeeze Betty Crocker Cupcake Icing in green.  Missing from the picture above is the dough!  I used Publix’s Refrigerated Chocolate Chip Cookie Dough.  I also used Mini Robin Eggs by Whoppers but I think I would use miniature jelly beans next time for easier eating; but the kids loved them all the same!

First, pull out a normal-size muffin tin and spray lightly with cooking spray.  Then, unwrap the cookie dough and, using a spoon, scoop off about two tablespoons of dough and roll into a ball.  Then roll in sprinkles if you are using them and place into the muffin tin, pressing slightly in the middle to form an indentation.

Once out of the oven, press your Twizzler ropes into the ‘baskets’.  I found the pastel colors in Target and didn’t need to cut them at all.  If you go for something longer, then cut it into 3 to 3 1/2″ lengths.  Let cool for a while before adding the icing.

Once they’ve cooled almost completely, take them out of the muffin tin and ice and then top with the green-colored coconut and finally your jelly beans or whoppers.  Then, eat and enjoy!

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