parmesan prosciutto phyllo pretzels
(1 rating)
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
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(1 rating)
yield
serving(s)
Ingredients For parmesan prosciutto phyllo pretzels
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1/3 cextra-virgin olive oil
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1/8 tspgarlic salt
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20sheets phyllo dough (9” x 14”), thawed
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1 cfresh parmesan cheese, grated
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1/2 coil-packed sun-dried tomatoes, well-drained and minced
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1/4 cprosciutto, minced
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1/4 cfresh flat-leaf parsley, finely chopped
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1/4 cfresh basil leaves, finely chopped
How To Make parmesan prosciutto phyllo pretzels
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1Preheat 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.
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2Mix 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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