Prosciutto And Soppressata Rolls

Instructions place pieces of prosciutto either 1 or 2 layers thick over the mozzarella slices. Return to the oven for another 5 minutes or until asparagus is tender and prosciutto is crisp. Big cheesy rolls filled with a variety of italian meats including sweet genoa salami sweet capicolla mortadella prosciutto cotto and sweet sopressata served with a tomato sauce for dipping equipment.

Olivia Luz

Roll prosciutto around basil and mozzarella cheese and secure with a toothpick. 12 egg roll wrappers see note 4 slices prosciutto about 2 ounces cut into thirds 6 thin slices genoa salami about 2 ounces cut in half 6 thin slices sopressata about 2 ounces cut in half cup thinly sliced roasted red peppers about 1 roasted red pepper 1 cups shredded mozzarella. Sliced eggplant stuffed with a fresh ricotta mix before rolled and baked with mozzarella cheese and marinara sauce. Repeat process alternating with soppressata until all ingredients are used. Place a slice of prosciutto on a work surface.

Cooking sheet courtesy of paul fuda of that italian place. Roll the prosciutto and mozzarella. Gently slice the rolls into 1 2 inch thick bite sized morsels. Top with 1 basil leaf and 1 mozzarella ball. Add toothpicks and.

12 homemade zucchini mozzarella rolls fresh zucchini strips and mozzarella slices that are hand rolled batter dipped and breaded before fried golden brown 9. Bake for 5 minutes in the preheated oven. Lay the rolls on a parchment or waxed paper lined container. Remove and shake the pan back and forth to roll the spears over. 12 homemade zucchini mozzarella rolls fresh zucchini strips and mozzarella slices that are hand rolled batter dipped and breaded before fried golden brown 9.

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Remove and shake the pan back and forth to roll the spears over. Cooking sheet courtesy of paul fuda of that italian place. Roll prosciutto around basil and mozzarella cheese and secure with a toothpick.