Baked Brie and Prosciutto Rolls


Christmas is nearly here and these Baked cheese and Prosciutto Rolls ar the most event on my course table this year. I finally started designing out my vacation recipes yesterday, and that i set these crummy rolls ar my excellent course. In fact, except for my usual cheese board, these cheese and prosciutto rolls ar the sole course I decide to create. I’m not large on doing a large amount of appetizers/snacks as a result of whenever I do, most are continually full by the time dinner is prepared.

Anyway, perhaps what I’m very making an attempt to mention is that this is often my Christmas Eve course, and I’m pretty happy to be sharing the direction with you guys nowadays. this is often one in all those back pocket recipes that’s excellent for having available after you want one thing simple and delicious to create once amusing.

If any of you own the half Baked Harvest reference book (psst, psst, nowadays is that the Judgment Day to order for Christmas delivery…hop to that already!), then this direction would possibly look a touch acquainted. I actually have a direction within the book that’s like these rolls, however the direction within the reference book uses provolone and sausage. It’s such a go-to direction on behalf of me that i made a decision to create a “holiday” version with 2 of my favorite “holiday” ingredients, cheese and prosciutto.

If there was ever associate degree course that just about everybody can love, it’s ought to be these rolls. They’re flaky, full of cheese, salty prosciutto, and finished with barely of sweetness, due to the additions of honey and pomegranate jewels (or a minimum of that’s what i prefer to discuss with them as…because they very do appear as if the prettiest red jewels). These ar the proper hand-held bites for any vacation gathering/party, and they’re additional nice as a result of you'll prepare them earlier than time then simply throw them within the kitchen appliance right before guests arrive.

To make things even easier, i prefer to serve these rolls right off the baking sheet, drizzled with honey and screw-topped with pomegranate arils and contemporary thyme. The toppings ar therefore pretty that transferring the rolls to a serving plate very isn't necessary. Plus, a number of the cheese oozes out onto the baking sheet whereas baking, and trust Maine, you’ll need to eat up each very little bite of that melty cheese. YUM.


  • 12 sheets frozen phyllo dough, thawed
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 12 ounce Brie wheel, cut into 12 slices
  • 12 thin slices prosciutto
  • Honey, for drizzling
  • Arils from 1 pomegranate
  • Flaky sea salt and black pepper


  1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.
  2. Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little melted butter, being sure to cover the entire top half.
  3. On the short end of the dough, place a piece of prosciutto, then a slice of Brie. Roll the phyllo up over the filling, folding the side edges in to seal, burrito style. Place the roll seam-side down on the prepared baking sheet and repeat to make 12 rolls total. Brush the tops of each phyllo roll generously with melted butter.
  4. Bake for 20 to 25 minutes, or until the rolls are golden brown on top. Remove and drizzle lightly with honey. Sprinkle with black pepper, pomegranates, and a little flaky sea salt. Serve warm. 

Recipe From : Halfbaked Harvest

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