Bacon And Phyllo Wrapped Asparagus And Mozzarella Food

PHYLLO WRAPPED ASPARAGUS

Steps:

• Preheat oven to 375 degrees F.
• Snap off the tough ends of the asparagus.
• Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
• Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
• Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
• Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
• Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

BACON WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS FROM PHILADELPHIA®

Steps:

• Mix first 5 ingredients until well blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375 degrees F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

BACON-WRAPPED ASPARAGUS

Steps:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.
• **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

CHEESY BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 350°F. Place chicken breasts between sheets of plastic wrap and pound each out until thin. Set aside.
• In a food processor, combine the arugula, basil, garlic, Parmesan cheese, and a pinch of salt and pepper. With the motor running, add the oil in a thin stream until you get a pesto consistency.
• Evenly dollop the pesto in the center of each chicken breast, evenly sprinkle with cheese, and roll the chicken up, pushing the sides in to keep the filling inside.
• Wrap two slices of bacon around each chicken roll and place in a lightly greased baking dish.
• Wrap two slices of bacon around each chicken roll and place in a lightly greased baking dish.
• Bake for 45 minutes to 75 minutes, checking to make sure your chicken is golden brown and the bacon is crispy. Serve immediately.

PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
• Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
• Brush the spears with oil, and season with salt and pepper.
• Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

BACON AND PHYLLO-WRAPPED ASPARAGUS AND MOZZARELLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet generously with cooking spray.
• Heat olive oil in a skillet over medium heat. Add asparagus and rosemary; cook and stir until asparagus is tender, about 3 minutes.
• Lay 2 phyllo sheets on a flat work surface. Place 2 slices of mozzarella cheese side-by-side in the center; cover with a small scoop of asparagus. Fold in long edges of phyllo to cover asparagus; overlap short ends in the center to form a package. Wrap a slice of Canadian bacon around phyllo package. Repeat with remaining ingredients.
• Arrange phyllo packages on the baking sheet.
• Bake in the preheated oven until phyllo is crispy and Canadian bacon is browned, 20 to 30 minutes.

CHICKEN WITH BOURSIN WRAPPED IN PROSCIUTTO

Steps:

• Special equipment: Bamboo skewers
• Preheat oven to 325 degrees F.
• Season chicken with pepper and garlic powder. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done.

BACON WRAPPED STUFFED CHICKEN BREAST (ONE PAN MEAL)

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
• Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
• In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
• Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken.
• Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
• Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
• Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
• Serve immediately, with chopped parsley as a garnish if desired.

PROSCIUTTO ASPARAGUS SPIRALS

Steps:

• Preheat oven to 400 degrees.
• Prepare two baking sheets with parchment paper or brush with olive oil.
• Trim and clean asparagus
• Mix the cream cheese spread with cheese herbs or seasoning, garlic powder, salt, and pepper.
• Roll out the two doughs, spread each with the cheese spread, add the Proscuitto or ham.
• Cut into 15 strips for each dough.
• Make a twist formation on each asparagus stalk.
• Sprinkle the top with black pepper, grated cheese, and granulated garlic powder evenly.
• Bake seam side down for 15 minutes or until pastries are golden brown.
• To reheat wrap in oil spray foil and pop in the oven for a few minutes or air fryer for 2 minutes.

BACON-WRAPPED ASPARAGUS

Steps:

• Preheat oven to 425°F. Place bacon on a microwavable plate lined with a paper towel and top with another paper towel. Microwave on HIGH until just beginning to crisp around edges, about 2 1/2 minutes. Remove from microwave, and cool 5 minutes.
• Toss asparagus with oil, rosemary, salt, and pepper. Divide asparagus into stacks of 3, and tightly wrap each bundle with a piece of bacon. Place bundles on a wire rack set inside an aluminum foil-lined rimmed baking sheet. Bake in preheated oven until asparagus is tender and bacon is crispy, about 24 minutes. Serve immediately.

ASPARAGUS WRAPS

Steps:

• Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

PHYLLO WRAPPED ASPARAGUS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Lightly brush 1 sheet of phyllo dough with butter and sprinkle with Parmesan cheese. Roll 2 asparagus spears up with the prepare phyllo dough, and place seam-side down on a baking sheet. Repeat until all the asparagus spears are rolled. Brush each roll with butter and sprinkle with Parmesan cheese.
• Bake in the preheated oven until the phyllo is golden brown and crispy, 15 to 18 minutes.