Cheese And Prosciutto Phyllo Rolls Food

PROSCIUTTO PHYLLO ROLL-UPS

Steps:

• Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

CHEESE AND PROSCIUTTO PHYLLO ROLLS

Steps:

• Preheat oven to 325 ° F. Line a baking sheet with parchment paper. Set aside.
• Wrap mozzarella sticks with slices of prosciutto. Reserve.
• Carefully place phyllo sheets on a flat surface. Cut the phyllo sheets in half lengthways. Brush the rectangles generously with butter; save some butter to brush the tops. Take a stick of mozzarella wrapped in prosciutto and place it at one end of a phyllo rectangle and roll. Place in prepared baking sheet with the opening down. Repeat this procedure to make 12 phyllo rolls. Brush the rolls with the remaining butter.
• Bake 15-20 minutes or until golden and crisp.
• If desired, drizzle with honey and serve immediately.

CRISPY AIRFRYER BRIE PROSCIUTTO PHYLLO ROLLS

Steps:

• Lay a sheet of phyllo pastry in front of you then brush with melted butter.
• Place another sheet of pastry on top and flatten down.
• Cut the pastry into 6 strips. Place a piece of prosciutto onto the pastry followed by a cube of brie.
• Tuck in the sides and roll into a short spring roll. Continue with the remaining pastry.
• Brush with melted butter and sprinkle with sesame seeds.
• Place the rolls, seam-side down into the basket of an Airfryer. Cook on 200ºC/390ºF for 10 minutes until the rolls are crisp and golden.
• While the phyllo rolls are cooking, combine the honey with the chilli flakes and mix well.
• Serve the rolls drizzled with the spicy honey.

PHYLLO-WRAPPED ASPARAGUS & PROSCIUTTO ROLLS

Steps:

• Preheat the oven to 200°C.
• Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.
• Remove from the heat and allow to stand for 10 minutes. Sieve the butter/garlic mixture into a bowl.
• Peel and trim the bases of the asparagus stalks.
• Brush a sheet of phyllo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an asparagus spear across and roll the phyllo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the phyllo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, phyllo and Parma ham.
• Bake for 10 minutes or until golden brown.
• Remove to a serving dish and watch them disappear.

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Steps:

• From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.