Prosciutto Phyllo Roll Ups 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:

• 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.

Steps:

• Lay prosciutto slices on a large cutting board.
• Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
• Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

Steps:

• Preheat the oven to 200°C.
• Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.
• Remove from the heat and allow to stand for 10 minutes. Sieve the butter/garlic mixture into a bowl.
• Peel and trim the bases of the asparagus stalks.
• Brush a sheet of phyllo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an asparagus spear across and roll the phyllo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the phyllo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, phyllo and Parma ham.
• Bake for 10 minutes or until golden brown.
• Remove to a serving dish and watch them disappear.

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:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
• Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Steps:

• Mix first 5 ingredients until blended.
• Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
• Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.