Total Time:
Servings:Ingredients
Pineapple Mostarda
4 cups Dole Pineapple Juice
¼ cup honey
2 Tbsp whole grain mustard
1 Tbsp yellow mustard seeds
1 Tbsp Dijon mustard
1 tsp crushed red chile flakes
1 Tbsp apple cider vinegar
½ tsp kosher salt
Pull-Apart Rolls
20 King's Hawaiian Original Sweet Rolls
8 oz prosciutto, torn into ribbons
12 oz fontina cheese, shredded
4 Tbsp unsalted butter, melted
1 Tbsp fresh thyme leaves
½ tsp black pepper
Garnish
1 Tbsp thyme leaves
Flaky sea salt, as needed
Directions
Prepare Pineapple Mostarda
- Combine pineapple juice, honey, mustard seeds, whole grain mustard, Dijon mustard, chile flakes, apple cider vinegar, and salt in a saucepan.
- Bring to a simmer over medium heat.
- Reduce heat and simmer for 15–20 minutes, stirring occasionally, until reduced and thickened to a glossy sauce consistency.
- Remove from heat and cool slightly.
Prepare Pull-Apart Rolls
- Arrange the rolls snugly in a lightly greased 9 x 13-inch baking dish, keeping them connected.
- Using a serrated knife, cut deep crosshatch slits into the rolls, being careful not to cut completely through the bottoms.
- Stuff the prosciutto and fontina evenly into the cuts and between the rolls.
- Brush the tops of the rolls evenly with melted butter.
- Sprinkle with fresh thyme and black pepper.
Bake
- Bake at 350°F for 12–15 minutes, or until the cheese is melted and the rolls are warmed through and lightly golden.
- Remove from the oven and let rest for 2 minutes.
Assemble
- Portion 2 stuffed pull-apart rolls onto a small plate or shareable board.
- Serve with 3 Tbsp pineapple mostarda.
- Garnish with fresh thyme and a light sprinkle of flaky sea salt.
