Parmesan Prosciutto Phyllo Pretzels Food

GARLIC-PARMESAN PRETZELS

Steps:

• Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.

PARMESAN PROSCIUTTO PHYLLO PRETZELS

Steps:

• 1. Preheat oven to 350°F. In a small bowl, combine oil and garlic salt mixing well. Place phyllo sheets on the work surface. Layer two sheets of phyllo lightly brushing each sheet with oil. Place about 1 1/2 T. cheese in a line, about 1/2 inch wide, along the bottom length of phyllo sheet within 1/2 inch from sides. Top the cheese with a scant tablespoon of tomatoes, teaspoon of prosciutto, 1/2 teaspoon of parsley and 1/2 teaspoon basil. Fold long edge over filling, continue rolling tightly into a rope. Form into a pretzel shape, tucking the edges under. Place, tucked side down on an ungreased baking sheet. Repeat with remaining ingredients to make 10 pretzels.
• 2. Mix the remaining oil, parsley and basil together and brush the tops of the pretzels. Sprinkle the remaining cheese on top of the pretzels. Bake for 13 to 16 minutes or until pretzels are just golden. Serve warm.

PROSCIUTTO & PARMESAN PASTRY WHEELS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Roll puff pastry on floured board to 9 x 11 inches. Spread mustard over puff pastry. Layer with prosciutto and sprinkle with parmesan cheese. Roll cheese with rolling pin to set.
• Roll pastry in jelly roll fashion from each side to meet in the middle. Brush with egg wash mixture. Cut slices 1/2-inch wide, lay flat on baking sheet and bake for 20 minutes or until brown.
• Yield: 8 servings.

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.

PROSCIUTTO PRETZEL STICK APPETIZERS

Steps:

• Take 1 slice of prosciutto and wrap it around the pretzel stick, starting at the bottom and winding it up to the top of the pretzel stick.
• Do this until you finish the whole package of pretzels.
• Variation:.
• You can also wrap 1 thin slice of cheddar cheese or any type of cheese around the pretzel then wrap 1 thin slice of prosciutto around the cheese.
• Serve and enjoy.
• Note: Serve right away so the pretzels don't get soggy. Do not make these the night before.

PROSCIUTTO AND PARMESAN PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
• Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
• Bake 10 to 12 minutes.