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Prosciutto Phyllo Roll-Ups

 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.
24 ServingsPrep: 30 min. Bake: 10 min.


  • 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
  • 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


  • 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

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Prosciutto Phyllo Roll-Ups (continued)

Directions (continued)

  • 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).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.