Best Mozzarella And Prosciutto Roll Paula Deen Recipes

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ITALIAN MOZZARELLA ROLL-UPS



Italian Mozzarella Roll-Ups image

Give the classic pig in a blanket an Italian twist by swapping out the frank for an ooey-gooey mozzarella stick, then rolling it up with pesto, prosciutto and roasted red pepper for the perfect party bite!

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 16 pieces

Number Of Ingredients 6

4 slices prosciutto
1 jarred roasted red pepper
One 8-ounce tube refrigerated crescent roll dough
1/4 cup pesto, plus more for serving
16 frozen mozzarella sticks, such as Farm Rich® Mozzarella Sticks (from one 24-ounce box)
Marinara sauce, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
  • Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
  • Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
  • Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
  • Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.

SPINACH AND PROSCIUTTO LASAGNA ROLLS



Spinach and Prosciutto Lasagna Rolls image

I saw these on the Food Network show "Everyday Italian" yesterday and had to make them. They are so good! I added a few extra ingredients like the basil and mushrooms. You could probably use alfredo in place of the marinara sauce, and the bechamel sauce added a nice touch. This takes a little long, but it is worth it!

Provided by MeredithJ

Categories     European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cups whole milk
salt
pepper
1/8 teaspoon nutmeg
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen spinach (thawed and drained)
1 cup grated parmesan cheese
3 ounces prosciutto, chopped
1 cup baby portabella mushrooms, chopped
1 egg
8 lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

Steps:

  • Melt the butter in a medium saucepan over med-low heat.
  • Add the flour and whisk.
  • Once combined and smooth, whisk in the milk.
  • Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
  • Pour sauce into a large glass baking dish and set aside.
  • Preheat oven to 450 degrees.
  • In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
  • Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
  • Drain the noodles when done and arrange on a clean surface.
  • Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
  • Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
  • Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
  • Cover the rolls with the marinara and mozzarella.
  • Cover the dish with foil and bake for 20 minutes.
  • After that, uncover and sprinkle the rolls with the basil.
  • Bake for 15 more minutes until cheese is golden.
  • Let stand for 10 minutes before serving.
  • Top with more Parmesan and mozzarella if you like and enjoy!

Nutrition Facts : Calories 793.8, Fat 41, SaturatedFat 23.1, Cholesterol 174.1, Sodium 1358.7, Carbohydrate 63.1, Fiber 4.9, Sugar 17.9, Protein 44.2

PROSCIUTTO-WRAPPED MOZZARELLA & BASIL



Prosciutto-Wrapped Mozzarella & Basil image

I love Prosciutto and will even eat it plain but this combo takes mozzarella caprese to another level. It makes a fabulous appetizer and looks great too. This is from a Fine Cooking pullout...recipe by Tony Rosenfeld.

Provided by jrusk

Categories     Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

8 slices prosciutto, halved lengthwise (thin slices, preferably imported)
8 large basil leaves, torn in half
8 small fresh mozzarella balls, halved (about 1-inch in diameter)
8 grape tomatoes or 8 cherry tomatoes, halved
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil

Steps:

  • Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball.
  • Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter.
  • Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.

Nutrition Facts : Calories 34.1, Fat 3.5, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 0.9, Fiber 0.3, Protein 0.2

CHICKEN, MUSHROOM AND PROSCIUTTO ROLLS



Chicken, Mushroom and Prosciutto Rolls image

Make and share this Chicken, Mushroom and Prosciutto Rolls recipe from Food.com.

Provided by Fairy Nuff

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 half chicken breast fillets (no skin, trimmed of fat)
1/2 onion, finely chopped
2 garlic cloves, crushed
10 button mushrooms, finely sliced
2 tablespoons olive oil
1/2 cup cream cheese
4 slices of thin prosciutto (or bacon)

Steps:

  • Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
  • You should have two almost identical top and bottom pieces of chicken.
  • Repeat for the other breast; set aside.
  • Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
  • Cook for 2 minutes then add sliced mushrooms.
  • Remove from heat and allow to cool.
  • Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
  • Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
  • Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
  • Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
  • Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).
  • Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

Nutrition Facts : Calories 348.8, Fat 33.9, SaturatedFat 14.6, Cholesterol 63.8, Sodium 175.8, Carbohydrate 7, Fiber 0.9, Sugar 2.1, Protein 6.4

ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Ziti With Asparagus, Smoked Mozzarella and Prosciutto image

Got this off a girl's blog, but she got it from Giada De Laurentis' book. It sounds delicious so I'm saving this for later!

Provided by RedheadAblaze

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 lb asparagus, chopped to 1 1/2 inch pieces
8 ounces ziti pasta
2 tablespoons olive oil
2 garlic cloves, minced
salt, to taste
fresh ground black pepper, to taste
3 ounces prosciutto, thinly sliced then cut crosswise into strips
3 ounces smoked mozzarella cheese, diced (about 1/2 cup)
3 tablespoons fresh basil leaves, thinly sliced

Steps:

  • Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
  • Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
  • Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 725.5, Fat 25.3, SaturatedFat 7.9, Cholesterol 33.6, Sodium 305.3, Carbohydrate 96.5, Fiber 8.4, Sugar 5.5, Protein 30

BACON RANCH BAKED POTATO CASSEROLE



Bacon Ranch Baked Potato Casserole image

Make and share this Bacon Ranch Baked Potato Casserole recipe from Food.com.

Provided by shimmerysummersun

Categories     Potato

Time 2h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 7

1 (5 lb) bag baking potatoes
1 (8 ounce) container sour cream
1 cup mayonnaise
1/2 cup chopped onion
1/2 cup bacon bits
1/2 cup butter, melted
1 (1 ounce) envelope ranch dressing mix

Steps:

  • Preheat oven to 400°F.
  • Scrub potatoes and bake, 1 hour, or until done. Let potatoes cool, peel, and cut into chunks.
  • Preheat oven to 350°F.
  • In a large bowl, combine remaining ingredients. Add potatoes, and toss gently to combine. Spoon into a 13x9x2 inch baking dish. Bake 40 to 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 552.6, Fat 29.6, SaturatedFat 12.9, Cholesterol 59.3, Sodium 464.2, Carbohydrate 66, Fiber 5.3, Sugar 5.8, Protein 8.3

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN



Mozzarella and Prosciutto Roll - Paula Deen image

Make and share this Mozzarella and Prosciutto Roll - Paula Deen recipe from Food.com.

Provided by Jennygal

Categories     Cheese

Time 5m

Yield 10 rolls, 10 serving(s)

Number Of Ingredients 4

1 slice fresh mozzarella cheese, 2 inch thick slice
6 -8 slices prosciutto, thinly sliced
3 fresh basil leaves, as needed
black pepper

Steps:

  • From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.

Nutrition Facts : Calories 8.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.2, Sodium 17.8, Carbohydrate 0.1, Protein 0.6

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