Prosciutto And Soppressata Rolls Recipes

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

Ingredients

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

ITALIAN HERO SANDWICH

Italian Hero Sandwich image

Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.

Provided by Ali Slagle

Categories dinner, easy, lunch, sandwiches, main course

Time 10m

Yield 4 sandwiches

Number Of Ingredients 11

Ingredients

1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 1/2 tablespoons dried oregano
Kosher salt (Diamond Crystal)
4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
Mustard and/or mayonnaise (optional)
4 ounces sliced provolone and/or low-moisture mozzarella cheese
1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
1 small head iceberg lettuce (about 1 pound), thinly sliced
2 tablespoons extra-virgin olive oil

Steps:

Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

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

Ingredients

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

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

Ingredients

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.

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