Prosciutto Phyllo Roll-Ups
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 2 dozen (1 cup sauce).
These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres.
Ingredients
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24 sheets phyllo dough (14x9 inches)
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1/4 cup butter, melted
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8 thin slices prosciutto, cut into 1-inch strips
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24 fresh asparagus spears, trimmed
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24 fresh green beans, trimmed
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ARTICHOKE SAUCE:
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1/4 cup sour cream
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1/2 teaspoon lemon juice
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1 jar (6 ounces) marinated artichoke hearts, drained
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2 ounces cream cheese, softened
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1/4 cup chopped roasted sweet red peppers, drained
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3 tablespoons grated Parmesan cheese
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2 green onions, chopped
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1 garlic clove, peeled
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1/4 teaspoon white pepper
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1/4 teaspoon cayenne pepper
Directions
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1.
Preheat oven to 400°. 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.
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2.
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.
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3.
Place roll-ups on prepared baking sheets. Bake until golden brown, 6-8 minutes. Meanwhile, in a blender, combine sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.
Nutrition Facts
1 roll-up with 2 teaspoons sauce: 90 calories, 5g fat (3g saturated fat), 14mg cholesterol, 218mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.
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