PROSCIUTTO ROLL UPS
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
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
ITALIAN MOZZARELLA ROLL-UPS
Give the classic pig in a blanket an Italian twist by swapping out the frank for an ooey-gooey mozzarella stick, then rolling it up with pesto, prosciutto and roasted red pepper for the perfect party bite!
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 16 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
- Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
- Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
- Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
- Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.
PROSCIUTTO-AND-CHEESE-FILLED ZUCCHINI ROLLS
Inspired by rotolo di zucchine - a ham, cheese and zucchini-based appetizer from Italy - our version uses thinly sliced prosciutto and homemade scallion cream cheese for a light and refreshing dish you can enjoy all summer long. Serve the rolls on their own as a starter or with a simply dressed salad of leafy greens for a complete meal.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 6 to 8 servings (about 24 pieces)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
- Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
- Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
- Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
- Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
- Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
- When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.
CHICKEN & PROSCIUTTO ROLL UPS
Make and share this Chicken & Prosciutto Roll Ups recipe from Food.com.
Provided by gojenni714
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 tsp dried thyme.
- Set aside.
- Rinse chicken; pat dry.
- Place chicken piece between 2 pieces of plastic wrap.
- Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick.
- Remove plastic wrap.
- Repeat with remaining chicken.
- Place a slice of prosciutto and one-fourth of the cheese on each chicken piece.
- Arrange one-fourth of the roasted peppers on cheese near bottom edge of chicken.
- Starting from the bottom edge, roll up jelly roll style; secure with toothpicks.
- Grill chicken directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink.
- Turn to cook evenly and brush with sauce.
- If desired, garnish with fresh thyme.
Nutrition Facts : Calories 204.1, Fat 6, SaturatedFat 3.1, Cholesterol 84.9, Sodium 191.4, Carbohydrate 2.2, Fiber 0.6, Sugar 1.4, Protein 31.2
EASY ASPARAGUS-PROSCIUTTO ROLL UP APPETIZERS
I saw Rachael Ray demonstrate this amazingly simple appetizer and served them to a crowd who gave only rave reviews. I'm guessing on the amounts...suit your own taste.
Provided by DeSouter
Categories Lunch/Snacks
Time 20m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
- Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
- Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.
BASIL-PROSCIUTTO SANDWICH ROLLS
Bring the taste of Italy into your kitchen with Basil-Prosciutto Sandwich Rolls. These delicious prosciutto sandwich rolls are great for lunchtime or for an after-school snack.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix cream cheese spread, basil and lemon juice until blended.
- Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
- Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
- Wrap individually in plastic wrap.
- Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.7765 g, Sugar 0 g, Protein 3 g
PROSCIUTTO PHYLLO ROLL-UPS
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
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 :
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Servings 16Category Appetizers,Hors D'oeuvresAuthor Ryan ScottTotal Time 5 mins
- 1. Lay the prosciutto slices out flat on a cutting board. Put 1-2 teaspoons of chevre in the center of each slice. Top the cheese with a slice or two of fig and then a pinch of arugula leaves.
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5/5 (5)Category AppetizerCuisine ItalianTotal Time 45 mins
- Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper.
- Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.
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