Provolone, Sun-Dried Tomato and Pancetta Galettes

• 1 sheet puff pastry, cut into 2 equal rounds
• 34 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)

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

pastry, tomato, basil, provolone cheese, pancetta

Taken from www.food.com/recipe/provolone-sun-dried-tomato-and-pancetta-galettes-256721 (may not work)