Prosciutto Phyllo Roll-Ups

Total Time Prep: 30 min. Bake: 10 min.
Yield 2 dozen (1 cup sauce)
Test Kitchen Approved
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 (14x9 inches)
  • 1/4 cup butter, melted
  • 8 thin slices prosciutto, each cut lengthwise into 3 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. Preheat oven to 400°. Line baking sheets with parchment. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to prevent it from 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 until golden brown, 6-8 minutes. Meanwhile, in a blender, combine sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

Nutrition Facts

1 roll-up with 2 teaspoons sauce: 90 calories, 5g fat (3g saturated fat), 14mg cholesterol, 218mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.

These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres.
Recipe Creator

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