1 premade piecrust
2 teaspoons citrus herb seasoning
4 ounces cream cheese, softened
½ (10-ounce) jar fig preserves
1 (3-ounce) package prosciutto, cut into ½-inch strips
Preheat oven to 425°F.
Place the piecrust on a baking sheet. Spread cream cheese over piecrust, leaving a 1-inch border. Sprinkle with the citrus herb seasoning. Top with fig preserves. Fold piecrust border over fig spread. Top with prosciutto strips.
Lightly beat egg with one tablespoon of water, and use a pastry brush to brush edge of crust with egg wash. Bake in oven for 15 to 18 minutes. Let cool 5 minutes.