Cheddar Prosciutto Spirals

Author: Canadian Living

Rustic spirals make tasty appetizers or serve with soups or salads.

  • Portion size 32 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

Method

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.

Nutritional facts Per piece: about

  • Sodium 132 mg
  • Protein 3 g
  • Calories 55.0
  • Total fat 4 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheddar Prosciutto Spirals

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