Baked Brie and Prosciutto Rolls.
Christmas is almost here and these Baked Brie and Prosciutto Rolls are the main event on my appetizer table this year.
I really can’t believe it, but somehow we’re just days away from what is arguably the biggest holiday of the year. And like every year, I am so excited. My family is slowly beginning to arrive, the brothers (and friends) have slowly been making their way down to my house come five O’clock for snacks…and drinks, and it’s finally starting to set in that the holidays are really here.
Sure, I’m not nearly as prepared as I should be, but I’m getting there. Today will be spent finishing up all blog content for 2017, then it’s on to tying up a few other projects. I’m hoping to be done with work come Saturday afternoon…just in time to cook up a storm on Christmas Eve. Hoping to get in a couple of days of zero work, but I’m not very good a signing off…
I finally started planning out my holiday recipes yesterday, and I decided these cheesy rolls are my perfect appetizer. In fact, aside from my usual cheese board, these brie and prosciutto rolls are the only appetizer I plan to make. I’m not huge on doing a ton of appetizers/snacks because whenever I do, everyone is always full by the time dinner is ready.
I always serve my Mom’s Chex Mix throughout the day on Christmas Eve, then make a cheese board, and usually one other appetizer. Ok, re-reading that now, that’s still kind of a lot…
Anyway, maybe what I’m really trying to say is that this is my Christmas Eve appetizer, and I’m pretty happy to be sharing the recipe with you guys today. This is one of those back pocket recipes that’s PERFECT for having on hand when you need something easy and delicious to make when entertaining.
This recipe has a total of seven ingredients, and honestly, these rolls are just too good for words.
Flaky phyllo, Brie, and prosciutto. I mean, that’s a pretty heavenly combo.
If any of you own the Half Baked Harvest Cookbook (psst, psst, today is the last day to order for Christmas delivery…hop to it already!), then this recipe might look a little familiar. I have a recipe in the book that’s similar to these rolls, but the recipe in the cookbook uses provolone and salami. It’s such a go-to recipe for me that I decided to make a “holiday” version with two of my favorite “holiday” ingredients, brie and prosciutto.
If there was ever an appetizer that almost everyone will love, it’s got to be these rolls. They’re flakey, filled with Brie, salty prosciutto, and finished with a touch of sweetness, thanks to the additions of honey and pomegranate jewels (or at least that’s what I like to refer to them as…because they really do look like the prettiest red jewels). These are the perfect hand-held bites for any holiday gathering/party, and they’re extra great because you can prepare them ahead of time and then just throw them in the oven right before guests arrive.
To make things even easier, I like to serve these rolls right off the baking sheet, drizzled with honey and topped with pomegranate arils and fresh thyme. The toppings are so pretty that transferring the rolls to a serving plate really is not necessary. Plus, some of the Brie oozes out onto the baking sheet while baking, and trust me, you’ll want to eat up every little bite of that melty Brie. YUM.
As mentioned, I plan to serve these for my family’s Christmas Eve dinner, which apparently is not even happening at my parent’s house this year. I’ve been told that the whole fam is headed to a nearby friend’s house…but it’s a potluck, so I’ll still need to bring a few dishes.
Hmmm, this should be very interesting twist to our usual festivities. I clearly need to find out a little more info, but the good news is that my Brie rolls travel well and can be baked up just about anywhere there’s an oven…few. I mean we have to have the Brie, it just isn’t Christmas Eve without it.
PS. you never know what you’re gonna get with my family…they’re always throwing you curve balls. I’ll keep you updated on the whole Christmas Eve dinner thing, and where exactly all seventeen plus of us end up.
Baked Brie and Prosciutto Rolls
If there was ever an appetizer that almost everyone will love, it's got to be these rolls. They're flakey, filled with Brie, salty prosciutto, and finished with a touch of sweetness!
- 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.
Truly the yummiest.
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