Parmesan Prosciutto Phyllo Pretzels Recipes

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.

Steps:

• Take 1 slice of prosciutto and wrap it around the pretzel stick, starting at the bottom and winding it up to the top of the pretzel stick.
• Do this until you finish the whole package of pretzels.
• Variation:.
• You can also wrap 1 thin slice of cheddar cheese or any type of cheese around the pretzel then wrap 1 thin slice of prosciutto around the cheese.
• Serve and enjoy.
• Note: Serve right away so the pretzels don't get soggy. Do not make these the night before.

Steps:

• Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.

Steps:

• Preheat over to 450 degrees F.
• In a large mixing bowl, combine baking mix, prosciutto, cream and black pepper; stir until just combined.
• Knead dough 10 times on lightly floured surface and form into ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist cutter.
• Place biscuits on ungreased baking sheet. Lightly brush tops with oil and sprinkle with grated Parmesan. Bake for 10 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
• Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
• Bake 10 to 12 minutes.

Steps:

• Preheat oven to 400 degrees. Place one 9" round removable-bottom tart pan on a baking sheet.
• Unroll piecrust. Press crust into bottom and up sides of tart pan. Spread peas, prosciutto, and green onion over pie crust.
• In a large bowl, whisk together eggs, Parmesan, cream, salt, and pepper. Pour over pea mixture in piecrust. Bake for 25-30 minutes or until center of quiche is set, covering with aluminum foil to prevent excessive browning is necessary.
• Cool in pan for 20 minutes. Remove from pan, and cool completely on a wire rack. Garnish with green onions, parsley, and Parmesan.

Steps:

• Preheat oven to 350°. Toss together cheese, pretzels and red pepper flakes. Place 2 teaspoons mixture in each greased nonstick mini muffin cup., Bake until golden brown, 10-15 minutes. If desired, serve with pizza sauce and basil.

Steps:

• Preheat oven to 400˚F (200˚C).
• Stretch pizza dough out into a rectangle.
• Cut into 8 equal-sized strips.
• Stretch strips lengthwise, and widthwise.
• Place mozzarella down the middle of each strip.
• Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
• Form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other twice and connecting the ends to the bottom of the "U" shape.
• Transfer to a baking sheet lined with parchment paper.
• Mix melted butter, garlic, and parsley and pour onto pretzels.
• Sprinkle parmesan evenly on top of the pretzels.
• Bake for 20 minutes or until golden brown.
• Enjoy!

Steps:

• Put oven rack in upper third of oven and preheat oven to 375°F.
• Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
• Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
• Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.