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Prosciutto Phyllo Roll-Ups

Total Time

Prep: 30 min. Bake: 10 min.

Makes

2 dozen (1 cup sauce)

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

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