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Prosciutto Arugula Roll-Ups

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“This is from my low-carb cookbook. The prosciutto must be sliced thin enough to roll easily, but not tear. This can be made up to 6 hours ahead of time.”
READY IN:
25mins
YIELD:
48 rolls
UNITS:
US

Ingredients Nutrition

  • 5 ounces cream cheese with garlic and herbs
  • 2 ounces chevre cheese
  • 13 cup pine nuts, toasted (or chopped almonds)
  • 4 ounces thinly sliced prosciutto (8 slices)
  • 1 12 cups arugula or 1 12 cups spinach leaves

Directions

  1. Stir together the cheeses and pine nuts.
  2. Spread about 2 tablespoons of the cheese mixture over each prosciutto slice. Top with arugula leaves.
  3. Roll each up from a short side.
  4. Cut into ½ inch slices and serve.

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