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Prosciutto Phyllo Roll-Ups Recipe

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

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Prosciutto Phyllo Roll-Ups Recipe

Prep: 30 min. Bake: 10 min.

Yield: 24 Servings

30 10 40

Ingredients

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

Directions

Line baking sheets with parchment paper; set aside. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and 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. Yield: 2 dozen (1 cup sauce).

Originally published as Prosciutto Phyllo Roll-Ups in Country Woman Christmas Annual 2007, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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