Parmesan Prosciutto Phyllo Pretzels



One of many phyllo recipes that I've now tried. Phyllo can be somewhat of an acquired taste as well as a bit tricky to work with because it can dry out so quick. I remember when I first tried a dessert made out of it, I thought the person who made it had accidentally baked the wrapper in the dessert and that I was eating paper! LOL!!! :-D


★★★★★ 1 vote

Makes 10 pretzels


  • 1/3 c
    extra-virgin olive oil
  • 1/8 tsp
    garlic salt
  • 20
    sheets phyllo dough (9” x 14”), thawed
  • 1 c
    fresh parmesan cheese, grated
  • 1/2 c
    oil-packed sun-dried tomatoes, well-drained and minced
  • 1/4 c
    prosciutto, minced
  • 1/4 c
    fresh flat-leaf parsley, finely chopped
  • 1/4 c
    fresh basil leaves, finely chopped

How to Make Parmesan Prosciutto Phyllo Pretzels


  1. Preheat oven to 350°F. In a small bowl, combine oil and garlic salt mixing well. Place phyllo sheets on the work surface. Layer two sheets of phyllo lightly brushing each sheet with oil. Place about 1 1/2 T. cheese in a line, about 1/2 inch wide, along the bottom length of phyllo sheet within 1/2 inch from sides. Top the cheese with a scant tablespoon of tomatoes, teaspoon of prosciutto, 1/2 teaspoon of parsley and 1/2 teaspoon basil. Fold long edge over filling, continue rolling tightly into a rope. Form into a pretzel shape, tucking the edges under. Place, tucked side down on an ungreased baking sheet. Repeat with remaining ingredients to make 10 pretzels.
  2. Mix the remaining oil, parsley and basil together and brush the tops of the pretzels. Sprinkle the remaining cheese on top of the pretzels. Bake for 13 to 16 minutes or until pretzels are just golden. Serve warm.

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About Parmesan Prosciutto Phyllo Pretzels

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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