Mozzarella And Prosciutto Roll Paula Deen Recipes

ITALIAN MOZZARELLA ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
• Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
• Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
• Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.

PROSCIUTTO-WRAPPED MOZZARELLA & BASIL

Steps:

• Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball.
• Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter.
• Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.

ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
• Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
• Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

CHICKEN, MUSHROOM AND PROSCIUTTO ROLLS

Steps:

• Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
• You should have two almost identical top and bottom pieces of chicken.
• Repeat for the other breast; set aside.
• Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
• Cook for 2 minutes then add sliced mushrooms.
• Remove from heat and allow to cool.
• Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
• Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
• Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
• Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
• Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).
• Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Steps:

• From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.