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
- Folate 2.0
- Calcium 5.0
- Vitamin A 2.0
