https://www.philly.com.au/recipe/prosciutto-and-philly/

Back

Prosciutto and PHILLY

Prosciutto and PHILLY
10 Mins
Prep time
10 Mins
Cooking time
Serves 10

What you need

  • 2 1/4 cups self-raising flour
  • 30g cold butter, chopped
  • Salt & pepper to taste
  • 1 cup milk
  • 125g tub PHILADELPHIA Spreadable Cream Cheese
  • 2 tablespoons sundried tomato pesto
  • 4 thin slices prosciutto
  • 1/2 cup basil leaves, roughly torn

How to make it

  1. PROCESS flour, butter and seasonings in a food processor until mixture resembles fresh breadcrumbs. Add milk and process until just combined. Tip dough out onto a lightly floured bench top and roll into a 30 x 40cm rectangle.
  2. COMBINE PHILLY and pesto and spread over the dough, leaving a 2cm border. Top with prosciutto and basil and roll up firmly from the longer side to enclose the prosciutto. Cut into 4cm slices and place side by side onto a lined oven tray.
  3. BAKE at 200ºC for 15-18 minutes, or until golden. Serve warm or at room temperature.
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast
Philadelphia Kiwi toast