Baked Brie and Prosciutto Rolls #lunchidea #recipe

I really can’t believe it, however somehow we’re simply days off from what's arguably the largest vacation of the year. And like per annum, i'm therefore excited. My family is slowly commencing to arrive, the brothers (and friends) have slowly been creating their approach right down to my house come back 5 O’clock for snacks…and drinks, and it’s finally setting out to set in this the vacations area unit extremely here.

If there was ever AN appetiser that nearly everybody can love, it's have to be compelled to be these rolls. they are tender, stuffed with cheese, salty prosciutto, and finished with slightly of sweetness!

Baked Brie and Prosciutto Rolls #lunchidea #recipe

Also try our recipe MEATBALL PARMESAN BAKE #dinner #meetball

INGREDIENTS

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

INSTRUCTIONS

Preheat the oven to 350º F. Line a baking sheet with parchment paper.
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.
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.
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.

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