Parmesan Prosciutto Phyllo Pretzels
1/3 cextra-virgin olive oil
1/8 tspgarlic salt
20sheets phyllo dough (9” x 14”), thawed
1 cfresh parmesan cheese, grated
1/2 coil-packed sun-dried tomatoes, well-drained and minced
1/4 cprosciutto, minced
1/4 cfresh flat-leaf parsley, finely chopped
1/4 cfresh basil leaves, finely chopped
How to Make Parmesan Prosciutto Phyllo Pretzels
- 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.
- 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.