Parmesan Prosciutto Phyllo Pretzels Recipes

PROSCIUTTO PHYLLO ROLL-UPS

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.

PROSCIUTTO AND PARMESAN PINWHEELS

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.

GARLIC-PARMESAN PRETZELS

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.

PARMESAN PROSCIUTTO PHYLLO PRETZELS

Steps:

• 1. Preheat oven to 350°F. In a small bowl, combine oil and garlic salt mixing well. Place phyllo sheets on the work surface. Layer two sheets of phyllo lightly brushing each sheet with oil. Place about 1 1/2 T. cheese in a line, about 1/2 inch wide, along the bottom length of phyllo sheet within 1/2 inch from sides. Top the cheese with a scant tablespoon of tomatoes, teaspoon of prosciutto, 1/2 teaspoon of parsley and 1/2 teaspoon basil. Fold long edge over filling, continue rolling tightly into a rope. Form into a pretzel shape, tucking the edges under. Place, tucked side down on an ungreased baking sheet. Repeat with remaining ingredients to make 10 pretzels.
• 2. Mix the remaining oil, parsley and basil together and brush the tops of the pretzels. Sprinkle the remaining cheese on top of the pretzels. Bake for 13 to 16 minutes or until pretzels are just golden. Serve warm.