Prosciutto Phyllo Roll Ups Food

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CHEESE AND PROSCIUTTO PHYLLO ROLLS



Cheese and Prosciutto Phyllo Rolls image

Make these crispy and flaky Cheese and Prosciutto Phyllo Rolls with just 5 ingredients! Perfect for your next get-together.

Provided by Oriana Romero

Categories     Appetizer

Time 28m

Number Of Ingredients 5

12 mozzarella sticks
12 slices of prosciutto
6 sheets of puff pastry (thawed, phyllo)
4-6 tablespoons melted butter
Honey (optional but highly recommended)

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.

Nutrition Facts : Calories 822 kcal, Carbohydrate 56 g, Protein 16 g, Fat 60 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 30 mg, Sodium 611 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 36 g, ServingSize 1 serving

PROSCIUTTO PHYLLO ROLL-UPS



Prosciutto Phyllo Roll-Ups image

These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

24 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
8 thin slices prosciutto, cut into 1-inch strips
24 fresh asparagus spears, trimmed
24 fresh green beans, trimmed
ARTICHOKE SAUCE:
1/4 cup sour cream
1/2 teaspoon lemon juice
1 jar (6 ounces) marinated artichoke hearts, drained
2 ounces cream cheese, softened
1/4 cup chopped roasted sweet red peppers, drained
3 tablespoons grated Parmesan cheese
2 green onions, chopped
1 garlic clove, peeled
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper

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.

Nutrition Facts :

PROSCIUTTO ROLL UPS



Prosciutto Roll Ups image

A good low carb appetizer or snack. They are so good. You can substitute pine nuts for the almonds and they still are tasty. I found this recipe when I was looking for low carb food for my husbands diet.

Provided by cooking with love

Categories     Cheese

Time 15m

Yield 24 pieces

Number Of Ingredients 5

5 ounces semi-soft spreadable cheese with garlic and herbs
2 ounces goat cheese, softened
1/3 cup toasted almond
4 ounces prosciutto, thin slice 1/16th inch (8 slices)
1 1/2 cups spinach or 1 1/2 cups arugula leaves

Steps:

  • Mix softened cheese and nuts in a medium bowl.
  • Divide and spread on the proscuitto slices evenly.
  • Top each with the spinach or arugula leaves.
  • Roll up the meat tucking in the leaves as you roll.
  • Cut each rollup into 1/2 inch slices.
  • Place on a plate and cover and chill up to 6 hours.

Nutrition Facts : Calories 20.5, Fat 1.7, SaturatedFat 0.6, Cholesterol 1.9, Sodium 13.7, Carbohydrate 0.5, Fiber 0.3, Sugar 0.2, Protein 1

PHYLLO-WRAPPED ASPARAGUS & PROSCIUTTO ROLLS



Phyllo-Wrapped Asparagus & Prosciutto Rolls image

I can guarantee you that people will LOVE this recipe and these things will fly off the plates, so I'd advise making more than one portion as serving 6-8 with this is probably a bit of a stretch! I got this recipe whilst doing a cookery course at The Grange in Somerset, England. NB. To prevent your phyllo from drying out, cover the unused phyllo with a damp cloth and work quickly.

Provided by Delete_

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 garlic cloves
55 g butter
8 asparagus spears
55 g parmesan cheese, grated
8 sheets phyllo pastry
8 slices parma ham
black pepper

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.

Nutrition Facts : Calories 186.5, Fat 11.6, SaturatedFat 6.7, Cholesterol 27.7, Sodium 318, Carbohydrate 14.9, Fiber 0.9, Sugar 0.4, Protein 6

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