Prosciutto Phyllo Roll-Ups

• 24 sheets phyllo dough (14 inches x 9 inches)
• 1/4 cup butter, melted
• 8 thin slices prosciutto, cut into 1-inch strips
• 24 fresh asparagus spears, trimmed
• 24 fresh green beans, trimmed
• 1/4 cup sour cream
• 1/2 teaspoon lemon juice
• 1 jar (6 ounces) marinated artichoke hearts, drained
• 2 ounces cream cheese, softened
• 1/4 cup chopped roasted sweet red peppers, drained
• 3 tablespoons grated Parmesan cheese
• 2 green onions, chopped
• 1 garlic clove, peeled
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper

1. Line
2. with parchment paper; set aside. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise.
3. Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables.
4. Place roll-ups on prepared
5. . Bake at 400u0b0 for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

phyllo, butter, green beans, sour cream, lemon juice, hearts, cream cheese, sweet red peppers, parmesan cheese, green onions, garlic, white pepper, cayenne pepper

Taken from www.tasteofhome.com/recipes/prosciutto-phyllo-roll-ups/ (may not work)