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