Best 9 Prosciutto And Soppressata Rolls Recipes

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If you're looking for a delicious and impressive appetizer or party snack, look no further than prosciutto and soppressata rolls. These rolls are easy to make and can be prepared ahead of time, making them perfect for busy hosts. They consist of thinly sliced prosciutto and soppressata wrapped around a filling of your choice, such as cheese, vegetables, or nuts. The possibilities are endless, so you can customize them to your liking. Whether you're serving them as an appetizer or main course, these prosciutto and soppressata rolls are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

SOPPRESSATA SANDWICHES



Soppressata Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

SOPRESSATA SKILLET ROLLS



Sopressata Skillet Rolls image

Fresh-baked dinner rolls are a real treat and these are savory and flavorful.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes 22

Number Of Ingredients 5

1/4 cup olive oil
1/2 Potato Rolls, dough recipe, made through step 3
All-purpose flour, for dusting
1 tablespoon finely chopped fresh rosemary
8 ounces sweet sopressata, or salami, roughly chopped

Steps:

  • Heat oven to 350 degrees. Generously brush a large skillet with some of the olive oil.
  • Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough into a 10-by-20-inch rectangle. Brush with olive oil; sprinkle with rosemary and sopressata. Halve lengthwise. Roll each strip lengthwise to form a long, narrow roll. Cut each roll into 11 3/4-inch slices.
  • Place the slices, with a cut side down, in the skillet. Brush tops with remaining olive oil. Cover with plastic wrap; let rise until dough does not spring back when pressed with a finger, about 30 minutes.
  • Bake until golden, about 35 minutes; serve warm or at room temperature.

PROSCIUTTO AND PARMESAN PINWHEELS



Prosciutto and Parmesan Pinwheels image

Very easy appetizer. Absolutely delicious.

Provided by Claire Mooney Gillen

Categories     Appetizers and Snacks     Wraps and Rolls

Time 20m

Yield 8

Number Of Ingredients 4

1 (17.5 ounce) package frozen puff pastry sheets, thawed
5 ounces prosciutto, thinly sliced
5 ounces Parmesan cheese, thinly sliced
2 teaspoons prepared Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
  • Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
  • Bake 10 to 12 minutes.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g

SWEET AND SAVORY PROSCIUTTO ROLL-UPS



Sweet and Savory Prosciutto Roll-Ups image

Impress your guests at your next wine and cheese night with these elegant prosciutto roll-ups. The combination of creamy goat cheese, sweet fig preserves, and savory prosciutto will make these disappear quickly! You'll want to double the recipe, or you can cut the rolls in half for a smaller serving size. I like to serve these over a bed of arugula that has been lightly tossed with olive oil, salt, and pepper.

Provided by France C

Categories     Appetizers and Snacks     Wraps and Rolls

Time 10m

Yield 4

Number Of Ingredients 4

8 slices prosciutto
5 ounces goat cheese, softened
¼ cup fig preserves
2 tablespoons chopped pine nuts

Steps:

  • Lay prosciutto slices on a large cutting board.
  • Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
  • Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 1.6 g, Cholesterol 53.3 mg, Fat 21.9 g, Fiber 0.2 g, Protein 14.2 g, SaturatedFat 11.2 g, Sodium 739.2 mg, Sugar 1.1 g

PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA



Prosciutto Rolls with Asparagus and Arugula image

Provided by Food Network

Categories     appetizer

Time 28m

Yield At least 20 pieces

Number Of Ingredients 6

Salt and freshly ground black pepper
1 pound pencil-thin asparagus, trimmed
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 bunch arugula
15 thin slices prosciutto (about 1/2 pound), each about 8-inches long

Steps:

  • Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
  • In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
  • On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
  • Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.

PROSCIUTTO ROLL



Prosciutto Roll image

Salty prosciutto, sharp Parmesan and peppery arugula make the perfect noontime protein bite.

Provided by Food Network Canada

Categories     cheese,lunch,pork,vegetables

Time 10m

Yield 1 serving

Number Of Ingredients 4

3 slice prosciutto
baby arugula leaves
Parmesan shavings
olive oil

Steps:

  • Place prosciutto slices on a clean surface. Lay a few arugula leaves on each slice of meat.
  • Using a carrot peeler, shave large pieces from a block of Parmesan cheese onto each piece of meat.
  • Roll prosciutto slices from bottom to top. Place rolls seam side down in a plastic, airtight container. Sprinkle with a drizzle of olive oil.

PROSCIUTTO & ROCKET ROLLS



Prosciutto & rocket rolls image

For buffet food, try something different with prosciutto and rocket rolls

Provided by Merrilees Parker

Categories     Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Supper

Time 30m

Number Of Ingredients 4

half a 250g tub ricotta
2 tbsp pesto (red or green)
12 slices of prosciutto
50g bag rocket leaves

Steps:

  • Mix the ricotta with the pesto and season with salt and pepper. Cut each slice of prosciutto in half widthways, then spread the ricotta mix over them.
  • Lay a few rocket leaves lengthways on each slice so they poke out at each end. Roll each one up and place on a serving plate. Sprinkle with ground pepper.
  • Prepare ahead; assemble the rolls on the plate, cover with cling film and keep in the fridge for up to 1-2 hours until ready to serve.

Nutrition Facts : Calories 92 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 8 grams protein, Sodium 1.15 milligram of sodium

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

PROSCIUTTO PHYLLO ROLL-UPS



Prosciutto Phyllo Roll-Ups image

These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

24 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
8 thin slices prosciutto, cut into 1-inch strips
24 fresh asparagus spears, trimmed
24 fresh green beans, trimmed
ARTICHOKE SAUCE:
1/4 cup sour cream
1/2 teaspoon lemon juice
1 jar (6 ounces) marinated artichoke hearts, drained
2 ounces cream cheese, softened
1/4 cup chopped roasted sweet red peppers, drained
3 tablespoons grated Parmesan cheese
2 green onions, chopped
1 garlic clove, peeled
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

  • Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with 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.

Nutrition Facts :

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better your prosciutto and soppressata rolls will taste. Look for high-quality prosciutto and soppressata that is thinly sliced.
  • Don't overstuff the rolls: Overstuffing the rolls will make them difficult to roll and will also make them more likely to fall apart. Aim to fill each roll with just enough prosciutto and soppressata so that it is snugly filled.
  • Use a sharp knife: A sharp knife will make it easier to slice the prosciutto and soppressata thinly and evenly.
  • Roll the rolls tightly: Rolling the rolls tightly will help to keep them together and will also make them easier to cut.
  • Chill the rolls before serving: Chilling the rolls before serving will help to firm them up and make them easier to slice.

Conclusion:

Prosciutto and soppressata rolls are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be assembled in just minutes. Whether you are serving them at a party or enjoying them as a snack, these rolls are sure to be a hit. So next time you are looking for a quick and easy appetizer, give prosciutto and soppressata rolls a try. You won't be disappointed!

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