Directions:
- Line baking sheets with parchment paper; set aside. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and 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. Yield: 2 dozen (1 cup sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.32 Kcal (399 kJ) | ||
| Calories from fat | 39.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 9.07mg | 3% | |
| Sodium | 112.93mg | 5% | |
| Potassium | 76.6mg | 2% | |
| Total Carbs | 11.73g | 4% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 179.28 Kcal (751 kJ) | ||
| Calories from fat | 74.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 7% | |
|---|---|---|---|
| Cholesterol | 17.06mg | 3% | |
| Sodium | 212.4mg | 5% | |
| Potassium | 144.08mg | 2% | |
| Total Carbs | 22.07g | 4% | |
| Sugars | 1.32g | 3% | |
| Dietary Fiber | 1.85g | 4% | |
| Protein | 4.36g | 5% | |
| Vitamin C | 8.3mg | 7% | |
| Iron | 3mg | 9% | |
| Calcium | 42.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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