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Christmas is almost here and these Baked Brie and Prosciutto Rolls are the main event on my appetizer table this year.

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

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…

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

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.

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

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.

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Baked Brie and Prosciutto Rolls

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 rolls
Calories Per Serving: 136 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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

  • 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. 

Baked Brie and Prosciutto Rolls | halfbakedharvest.com @hbharvest

Truly the yummiest.

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Comments

  1. These look amazing! You mention they travel well. Do you assemble ad bake when you arrive or bake at home?

    Thanks!
    Holl

    1. Hey Holly,
      I prefer to assemble and then bake at my destination. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    Amazing. I always looking for some interesting new recipes and it’s just one. Thank you. Definitely will be my ticket)

    1. Hey Valerie,
      I use 1 sheet and it works great for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Courtney,
      I would assemble and freeze before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kylie,
      Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. I don’t live in an area where pomegranate arils are available. What would make a good substitute?

    1. Hi Cheryl! I would just omit the pomegranate. This recipe is great without them too! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  4. Hi!
    This looks delicious but I am making them for a party and a few of the women are pregnant, therefore, can’t have brie cheese. Do you think mozzarella would be a decent substitute?

    1. Hi Danielle! Yes, mozzarella will be great. Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  5. I made these Christmas Eve exactly as is and they were a hit! I am being begged to make them again for NYE, but I had some trouble with the phyllo dough. It was extremely flaky and would break super easily, not a big deal just made them not quite as aesthetically pleasing. I have not worked with phyllo dough before does that mean it was not thawed enough? Or maybe too thawed?

    1. HI Aislynn! Did you keep the dough covered with a damp towel well working? And did you butter the dough before rolling? These 2 steps are very important. If the dough is not covered at all times, it will dry out and easily break. Please let me know if you have any other questions. I am so glad you loved this recipe! Hope these tips help. Thank you and Happy New Year! xTieghan

  6. 5 stars
    We made these last night for Christmas Eve dinner with friends. They turned out perfect and they were gone instantly. Easy to assemble. Will be making them again! Forgot to take a picture but they were very similar to the photos posted here. Thanks!

    1. HI! Yes, that works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. HI! I usually leave the rind on, but if you don’t enjoy the flavor/texture, just cute it away before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  7. How fat in advance can I make these? I’m hosting a large party this weekend. Can I do all the steps the night before or should I wait until the morning of the party? Thanks in advance!

    1. HI! Yes, you can do all the steps the night before, then bake when ready to serve. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  8. curious- could i make these ahead of time for the party,and just re-warm on a skillet?then drizzle and do the pomegranite?

    1. Hi Erika! Yes, you can make a ahead of time and rewarm. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  9. At the end of recipes, you give the option to Save to Recipe Box. I have done this but cannot find where to access Recipe Box. Can you help me?

    1. Hi Margaret! The recipe box is location at the top left of the home page. Hover your mouse over the recipe tab and a a drop down menu will appear for the recipe box. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. This is the first time I made anything with phyllo dough. And I realized I am not a huge fan of brie cheese. Otherwise, these look really elegant & are pretty simple to make. Could gouda cheese be substituted for the brie?

    1. Hey Ann! Yes, gouda cheese will be delicious! Another great option is provolone or fontina! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. 4 stars
    Delicious! These are so easy and amazing! All of your phyllo recipes have made me realize how truly easy and forgiving phyllo dough is to work with! It’s a game changer for me now. I’ve realize that you can bake just about anything in phyllo and it turns out amazing!

    Great recipe. Thank you!

    1. HI! I would use dried cranberries. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  12. Hi. Can these be prepared ahead of time and refrigerated? I have to drive 45 minutes for a party and would rather pop them in the oven there so they are still warm and not soggy.

    1. Yes, you can prep ahead of time! Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas Thanks so much and happy Holidays!! xTieghan ?

  13. Recipe looks interesting. I’d prefer to see more comments from people that actually made it. Pomegranates look like a garnish and so does the tyme that is not mentioned in the recipe only in the build up.

    1. Yes, that works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. Sure! I prefer them on top, but if you enjoy baked pomegranates go for it! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    1. Hey Lori! Yes, that works really well! Just thaw before baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  14. For Gluten Free use rice wrappers and deep fry instead of baking. Also a pomegranate juice reduction would be yummy. Going to try these next weekend. I’ll rate the recipe after I make them.

  15. Hey – I was wondering if I could prep ahead of time and then just bake the next day? Thanks! Looks delicious!

    1. HI! Yes, prepping ahead and then baking the next day works great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  16. Has anyone tried putting the pom jewels inside before baking? Would they go to mush and not be the nice burst of flavor? Also thoughts on a tiny hit of orange zest with the honey?

    1. I dont like baking the pomegranates inside as they get mushy. Orange zest would be delicious!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

  17. 5 stars
    I made these to bring for an appetizer on New Years Eve and they were a hit .Easy to assemble after a day of skiing and before a dinner party. The honey drizzle was perfect! Will definitely make again. Thank you 🙂

  18. Genius! So simple and delicious. I can actually make these before a party without hurting myself. Can’t wait to try!

  19. These look amazing! Just wondering how they can be made ahead of time? Should I do all the steps including brushing the rolls with butter, pop them in the fridge and pull them out when I’m ready to bake them? Planning on making these for New Years Eve!
    PS – love the cookbook! It was a very popular gift in both my family and my in laws… everyone gifted the book to each other!

    1. HI! Yes! That is exactly what I do. It works perfectly!!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

      PS. THANK YOU! You are the sweetest! 🙂

  20. 5 stars
    Another wow! After a Boxing Day walk to the pub we came home to these. Tasty and filling, perfect with a festive glass. I

  21. I was wondering since the phyllo is so paper thin, how would just one sheet per roll work?? Every recipe i see for using it,recommens several per roll. Could you please explain if i am misunderstanding, thanks so much!

    1. HI Lisa, you use 1 sheet that you fold in half to make more durable. It works great. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  22. 4 stars
    Made these on Thursday night as a main! Added asparagus, (just the heads) roasted red pepper strip and a tiny bit of red pepper jelly on the inside. Delish !!!!!!

  23. I can’t wait to try these Tieghan! This is the easy kind of appetizer I need around the holidays!

    1. I like to leave the rind on. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  24. Gorgeous photography as usual, Tieghan!! And these rolls would be a fantastic appetizer for a Christmas party! I hope you have a very Merry Christmas! I can’t wait to see all your new posts in the new year!! 🙂

  25. Hey Tieghan,
    I like these Brie rolls and think they would be a nice Christmas appetizer along with our usual cheese board! I made my family some baked Brie tonight (with puff pastry, honey, blackberries, and pears), and they loved it! So I think I’ll have to add these little Brie bites to the list, but I agree that too many appetizers seem to fill people up before dinner.
    I hope your family’s potluck dinner goes well! I know you look forward to cooking for everyone, but hopefully you’ll still get a chance to make everything you want! Haha how are all of your guests finding room to sleep? That’s a lot of people. ?
    I hope it’s all going well and you’re having a nice time visiting with everyone. 🙂

    1. Hi Kristin, yes this would make a great appetizer for Christmas! I hope you and your family loves these! We always find enough room for everyone haha it will all work out! The best part is that we all get to be together and in the same place ? Thanks!

  26. This might be a silly question – but are these meant to be eaten with/spread on crackers, or just by themselves? Thanks!

    1. HI! These are meant to be eaten just by themselves. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  27. 5 stars
    Hi Teighan!

    What would you sign the procuitto for in order to please a vegetarian crowd? I’m thinking fig jelly or maybe some sort of cranberry something-or-other?

    1. HI! I LOVE all your suggestions in place of the prosciutto. Fig or cranberry preserves/jelly would both be so delish!! Sounds amazing! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  28. Thanks for the recipe Tiegan! I can’t wait to make these for my family. I’m looking forward to your Christmas dinner spread. I was so inspired by your Thanksgiving one!