Prosciutto Roll Ups Recipes

SWEET AND SAVORY PROSCIUTTO ROLL-UPS

Steps:

• Lay prosciutto slices on a large cutting board.
• Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
• Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

ASPARAGUS AND PROSCIUTTO CHICKEN ROLL UPS

Steps:

• Preheat oven to 400˚F and line a baking sheet with foil or parchment paper.
• Arrange chicken breasts on baking sheet and lightly coat with cooking spray.
• Season chicken breasts with salt, fresh ground black pepper, Italian seasoning, and paprika.
• Layer each chicken breast with prosciutto, cheese, and a stalk or two of asparagus.
• Roll them up, starting at the wide end of each chicken breast.
• Set on the baking sheet, seam side down. Add a toothpick(s) through each chicken breast to keep things together.
• Lightly spray chicken with cooking spray. Optionally, you can add a crack of black pepper on top of the breasts.
• Cook for 22 to 24 minutes, or until chicken is cooked through and tops are golden.
• Remove from oven and let stand for a few minutes before serving.

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.

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.