Prosciutto Phyllo Roll-Ups |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres. Ingredients:
24 sheets phyllo dough (14 inches x 9 inches) |
1/4 cup butter, melted |
8 thin slices prosciutto, cut into 1-inch strips |
24 fresh asparagus spears, trimmed |
24 fresh green beans, trimmed |
artichoke sauce: |
1/4 cup sour cream |
1/2 teaspoon lemon juice |
1 jar (6 ounces) marinated artichoke hearts, drained |
2 ounces cream cheese, softened |
1/4 cup chopped roasted sweet red peppers, drained |
3 tablespoons grated parmesan cheese |
2 green onions, chopped |
1 garlic clove, peeled |
1/4 teaspoon white pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. 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.
2. 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.
3. 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).
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