Prosciutto Roll Ups Recipes

PROSCIUTTO 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.

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.

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.

CHICKEN & PROSCIUTTO ROLL UPS

Steps:

• For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 tsp dried thyme.
• Set aside.
• Rinse chicken; pat dry.
• Place chicken piece between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick.
• Remove plastic wrap.
• Repeat with remaining chicken.
• Place a slice of prosciutto and one-fourth of the cheese on each chicken piece.
• Arrange one-fourth of the roasted peppers on cheese near bottom edge of chicken.
• Starting from the bottom edge, roll up jelly roll style; secure with toothpicks.
• Grill chicken directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink.
• Turn to cook evenly and brush with sauce.
• If desired, garnish with fresh thyme.