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Prosciutto-wrapped egg rolls with pesto recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up quick and easy festive egg rolls in under 30 minutes for more time with loved ones.
Ingredients:
  • 2 x 200g pkts Bake At Home White Dinner Rolls
  • 4 Free Range Eggs
  • 80ml cream
  • 80g parmesan
  • 90g relish
  • 6 prosciutto slices, halved lengthways
  • 62.50 ml flat-leaf parsley leaves
  • 120g pkt Baby Rocket
  • 40g almond
  • 80ml olive oil
Instructions:
  • Preheat the oven to 200°C and line a large baking tray with baking paper. Using a small sharp knife, cut a diamond shape on the top of each dinner roll. Hollow out the bread inside, leaving a 1cm-thick shell, and discard. Place the rolls on the lined tray, cut-side up.
  • In a medium bowl, whisk together eggs, cream, and half of the parmesan until well combined. Season to taste.
  • Spread the tomato relish or chutney on the cut side of each dinner roll, then pour in the egg mixture. Wrap a strip of prosciutto around each roll and bake for 15 minutes until golden and the egg is cooked.
  • In a food processor, combine parsley, half of the rocket, half of the almonds, and the remaining parmesan. Process until finely chopped. While running, gradually pour in the oil until well combined. Season to taste.
  • Place the rolls on a serving platter and generously drizzle with the flavorful pesto. Top them off with the remaining fresh rocket and crunchy almonds for a delightful finishing touch.

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