Ingredients Jump to Instructions ↓

  1. 24 sheets phyllo dough (14 inches x 9 inches)

  2. 1/4 cup butter, melted

  3. 8 thin slices prosciutto, cut into 1-inch strips

  4. 24 fresh asparagus spears, trimmed

  5. 24 fresh green beans, trimmed ARTICHOKE SAUCE:

  6. 1/4 cup BREAKSTONE'S® Sour Cream

  7. 1/2 teaspoon lemon juice

  8. 1 jar (6 ounces) marinated artichoke hearts, drained

  9. 2 ounces cream cheese, softened

  10. 1/4 cup chopped roasted sweet red peppers, drained

  11. 3 tablespoons grated Parmesan cheese

  12. 2 green onions, chopped

  13. 1 garlic clove, peeled

  14. 1/4 teaspoon white pepper

  15. 1/4 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Line baking sheets with parchment paper; set aside. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise. Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups. Yield: 2 dozen (1 cup sauce).


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