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 375 degrees 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.

Photo and Recipe Courtesy of The American Dairy Association (I Love Cheese).