These Crispy Parmesan Rolls stuffed with Prosciutto and Basil, and drizzled with Balsamic Glaze are the perfect parmesan appetizer. They are luscious to eat and look beautiful to serve. Watch the 1 minute video to see just how easy they are to make!
The key to making Crispy Parmesan Rolls is to use 100% Parmigiano-Reggiano cheese, freshly grated. If you have it, use a handheld cheese grater like this one for grating large amounts, or a microplane tool with wider grates (similar to the size used for lemon zesting.)
If you buy pre-grated cheese in a container, you must check the ingredients list on the back. If it contains powdered cellulose, an organic additive to prevent caking, along with other preservatives, do not buy it. Cellulose is actually wood filler. While the FDA allows a small amount in food, it does have a bad factor they don’t tell you about. IT WON’T MELT! So do yourself a favor, and just buy a wedge of real cheese and hand grate it yourself as needed. Do NOT use the so-called Parmesan Cheese in a green can! Here is a comparison of fake parmesan cheese vs real parmesan cheese after baking for 10 minutes at 400 degrees.
One last tip is to bake them on a non-stick silicone mat such as a French-based Silpat. Here is a less expensive brand that works just as well that you can buy on Amazon. I use silicone mats all the time and love how they save time and energy during clean-up! Just wipe and rinse.
You can make a ton of rolled crisps ahead of time, assuming you don’t eat them all first, and store them to stuff at the last minute. The smell of toasty parmesan cheese right out of the oven is hard to resist!
Crispy Parmesan Rolls
- 2 cups Parmigiano-Reggiano cheese freshly grated
- 8 slices prosciutto
- 8 fresh bail leaves
- Store-bough bottle of Balsamic Glaze for garnish
- Cheese grater hand-held, microplane or box grater
- Non-stick Silicone mat
- Baking Sheet
- Turkey baster or another cone shaped tool
- Preheat oven to 400 degrees F.
- Place non-stick silicone mat on baking sheet.
- Place 4 mounds (1/4 cup of cheese each) of grated Parmesan cheese on the mat, leaving lots of room between each mound to spread during cooking.
- Bake for 10 minutes or until the edges are brown and the top is lightly golden.
- Remove from oven, and quickly roll each crisp into a cone shape using a turkey baster (or another cone-shaped tool) and a spatula. The crisps will harden quickly so work fast. Set the roll aside to cool.
- Repeat the Bake and Roll with the remaining 4 mounds.
- When ready to serve, roll up a slice of prosciutto with a fresh basil leaf inside and place inside the rolled parmesan crisp. Drizzle with Balsamic glaze.