Prosciutto Parmesan Biscuits Recipes
PROSCIUTTO PARMESAN PASTA
This dish is very flavorful and easy to make. It is surprising how well the ingredients work together.
Provided by megin480
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
- Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
- Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 1029.1 calories, Carbohydrate 52.3 g, Cholesterol 248.1 mg, Fat 74.9 g, Fiber 4 g, Protein 38.6 g, SaturatedFat 41.6 g, Sodium 1888.6 mg, Sugar 4.5 g
PROSCIUTTO AND PARMESAN PINWHEELS
Very easy appetizer. Absolutely delicious.
Provided by Claire Mooney Gillen
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g
CREAMY PARMESAN PROSCIUTTO PASTA
Travel to Italy with is pasta topped with a creamy parmesan sauce and prosciutto.
Provided by Emily Grace
Categories Main Course
Time 20m
Number Of Ingredients 5
Steps:
- Cook pasta as directed on the package.
- While pasta is cooking, add minced garlic and 1 tbsp butter to a large skillet over medium heat. Cook for 1-2 minutes, until butter is melted and garlic is fragrant.
- Add cream and bring to a boil.
- Add the grated Parmesan and allow to simmer for 5 minutes, or until sauce begins to thicken.
- Pour the cream sauce over the cooked and drained pasta.
- Toss with chopped prosciutto.
- Season with salt and pepper.
Nutrition Facts : Calories 689 kcal, Carbohydrate 59 g, Protein 20 g, Fat 41 g, SaturatedFat 23 g, Cholesterol 130 mg, Sodium 431 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PROSCIUTTO PASTA WITH PEAS AND PARMESAN CHEESE
Prosciutto Pasta with Peas and Parmesan Cheese - simple and quick recipe, only 30 minutes from start to finish. This easy, delicious, and very Italian pasta makes a perfect weeknight dinner!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Cook pasta in boiling water until al dente. During the last 5-7 minutes of cooking, add frozen peas and continue boiling both the pasta and frozen peas for 5-7 more minutes. Drain. Reserve 1/2 cup pasta water.
- Tear prosciutto into smaller pieces.
- In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted.
- To the skillet with butter and prosciutto add drained cooked pasta with peas. Sprinkle 3/4 cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about 1/4 cup) - but you might not need to.
- Season with salt, if needed. Serve immediately, topped with the remaining 1/4 cup shredded Parmesan cheese
Nutrition Facts : Calories 527 kcal, Carbohydrate 48 g, Protein 21 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 719 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PROSCIUTTO PARMESAN BISCUITS
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.
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- Heat oven to 450 degrees F with the rack in the center. Using a food processor, pulse all the dry ingredients together. Add the butter and shortening, then pulse until it resembles course chopped nuts. Add the buttermilk, truffles and Parmesan, then pulse again until it forms moist clumps.
- Dump the wet dough onto a well floured surface. Flour your hands and press the dough into an even rectangle 1 1/4-inch high. Use a 2-inch cutter to cut the biscuits. Gather the scraps, press and cut again--you should have 12 biscuits all together. (Try to cut as many in the first round as possible. The second batch will be slightly tougher.)
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- In a large mixing bowl combine the flour, baking powder, salt, pepper and baking soda and whisk to combine. Using a fork or a pastry cutter, cut the cold Land O Lakes® Garlic & Herb Butter Spread into the flour mixture until crumbly. Make a well in the center, place cheese and chives in the well and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough
- Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together. Pat the dough into an 8×8 square, about 1 inch thick, and cut into 9 square biscuits
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- In a large bowl, using an electric mixer, beat the butter at medium-high speed for 1 minute, or until light and fluffy. Add the eggs, 1 at a time, beating thoroughly between additions. Add the flour, Parmesan, prosciutto, pepper and salt and beat at medium speed until the dough just comes together. Do not overmix.
- Scrape the dough out onto the prepared baking sheet. Using moistened hands, pat the dough into a 12-by-2 1/2-inch log. Bake the dough in the center of the oven for 25 minutes, or until the top is light golden. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 275°.
- Using a serrated knife, cut the log crosswise on the diagonal 1/2-inch-thick. Arrange the biscotti on the baking sheet cut side up. Bake for 20 minutes, or until the biscotti are golden and dry to the touch. Turn the biscotti over and bake for 15 minutes longer, or until golden and cooked through. Transfer the baking sheet to a wire rack and let the biscotti cool completely.
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From ericasrecipes.com
Cuisine Italian-InspiredTotal Time 40 minsCategory Appetizer, Brunch, Dinner, Main CourseCalories 670 per serving
- Lay a crepe on a plate or clean surface. Wrap a slice of mozzarella with a piece of prosciutto and place on a side of the crepe. Top with a scant tablespoon of chopped sun-dried tomato.
- Orient the crepe in front of you so that the prosciutto wrapped mozzarella with sun-dried is in the upper left ¼ of the crepe (meaning, if the crepe were a clock, the prosciutto would be at 10-12 o'clock).Fold the bottom half of the crepe up (i.e. fold 6 up to 12 o'clock).Fold the right half over the left. (so, fold 3 to 9 o'clock) This will leave the crepe folded in quarters with the prosciutto/mozzarella tucked in.
- Transfer the folded crepe to a bake dish. Repeat with the remaining crepes, prosciutto, mozzarella, and sun-dried tomatoes. Place each in the bake dish, overlapping if needed or to be fancy.
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- If the dough fights back, cover and let it rest for 10 minutes, then resume shaping., Allow the dough to rise, covered, until it's noticeably puffy, about 60 to 90 minutes., Place a pizza stone in the center of your oven, and preheat the oven to 450°F.
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