Roasted Red Pepper Involtini

• Gluten free

• Meat

  • 3 oz Prosciutto or ham

• Produce

  • 1/2 oz Basil, fresh leaves

• Baking & Spices

  • 2 Red peppers, large roasted

• Dairy

  • 2 Mozzarella sticks

Found on queenofmykitchen.com

Ingredients

• 2 large roasted red peppers, about 3-4 ounces each (jarred are fine)
• 3 ounces sliced prosciutto or ham
• ½ ounce fresh basil leaves
• 2 mozzarella sticks

Directions

• Cut open the peppers and lay them flat, with the inside facing up, on a cutting board. (If the peppers are from a jar pat them lightly with a paper towel to remove some of the excess moisture.)
• Place 1½ ounces of prosciutto or ham on top of each pepper, followed by ¼ ounce of basil leaves.
• Lay a mozzarella stick on the short end of each pepper and roll up.
• Place the rolls seam side down and slice off the ends (about ¼ inch). Cut into pieces approximately ¾ inch thick and insert a toothpick through the center of each involtini to secure.
• Makes about 10 involtini.