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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.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Truly the yummiest.
So easy and delicious! I will definitely keep this as a staple appetizer recipe.
Thank you so much Michelle! xTieghan
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!
Thank you Stacy! I am really glad this turned out so well for you! xTieghan
Can these be made ahead of time and frozen prior to baking
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
Should you take the plastic skin off the Brie before slicing? Thanks!!!
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
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!
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
curious- could i make these ahead of time for the party,and just re-warm on a skillet?then drizzle and do the pomegranite?
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 ???
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?
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
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?
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
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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!
Thank you so much! I am so glad you loved this and it turned out so well for you!
Could you use thawed frozen cranberries in place of the pomegranates? Or dried cranberries?
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
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.
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 ?
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.
Hi Robert! Many people leave comments based on the post and the photos. I hope you try this recipe!
Can I assemble these ahead of time, refrigerate, and then bake later on in the day?
Yes, that works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Is it possible to roll the pomegranates inside the roll before baking? Thanks. Happy Thanksgiving!!
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