Cheddar Prosciutto Spirals
Rustic spirals make tasty appetizers or serve with soups or salads.
Servings: 32 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 55 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 132 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 1% |
| vit A | 2% |
| folate | 2% |
-
2 cups (500 mL) shredded aged Cheddar cheese
2 tbsp (25 mL) chopped drained oil-packed sun-dried tomatoes
2 tbsp (25 mL) chopped pitted black olives
4 sheets phyllo pastry
2 tbsp (25 mL) extra-virgin olive oil or butter, melted (approx)
10 thin slices prosciutto
Preparation:
Line rimless baking sheets with parchment paper or grease; set aside.
In bowl, combine Cheddar cheese, tomatoes and olives. Lay 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with oil; top with another sheet of phyllo. Sprinkle with half of the cheese mixture, leaving 1/2 inch (1 cm) uncovered on 1 long edge. Lay half of the prosciutto over cheese.
Brush uncovered edge with oil. Starting at opposite edge and without tightening, roll up jelly roll-style, pressing oiled edge lightly to seal. With serrated knife, cut into 16 pieces. Place, cut side down, on prepared pans. Repeat with remaining ingredients. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or layer between waxed paper in airtight container and freeze for up to 3 weeks; bake frozen.)
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden and crisp, 15 to 18 minutes for fresh, 17 to 23 minutes for frozen. Briefly place on paper towel-lined tray. Serve warm.
In bowl, combine Cheddar cheese, tomatoes and olives. Lay 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with oil; top with another sheet of phyllo. Sprinkle with half of the cheese mixture, leaving 1/2 inch (1 cm) uncovered on 1 long edge. Lay half of the prosciutto over cheese.
Brush uncovered edge with oil. Starting at opposite edge and without tightening, roll up jelly roll-style, pressing oiled edge lightly to seal. With serrated knife, cut into 16 pieces. Place, cut side down, on prepared pans. Repeat with remaining ingredients. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or layer between waxed paper in airtight container and freeze for up to 3 weeks; bake frozen.)
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden and crisp, 15 to 18 minutes for fresh, 17 to 23 minutes for frozen. Briefly place on paper towel-lined tray. Serve warm.
Source
Holiday Celebrations: 2007
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