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Prosciutto-wrapped egg rolls with pesto

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Bring these delicious Prosciutto-wrapped egg rolls to your Christmas table. Loaded with fresh pesto and crunchy nuts, they're an easy way to impress the crowd.

  • Makes12
  • Cook time15 minutes
  • Prep time10 minutes
Prosciutto-wrapped egg rolls with pesto

Ingredients

  • 2 x 200g pkts Coles Bake At Home White Dinner Rolls
  • 4 Coles Australian Free Range Eggs
  • ⅓ cup (80ml) pouring (pure) cream
  • 1 cup (80g) finely grated parmesan
  • ⅓ cup (90g) tomato relish or chutney
  • 6 prosciutto slices, halved lengthways
  • ¼ cup flat-leaf parsley leaves
  • 120g pkt Coles Australian Baby Rocket
  • ½ cup (40g) flaked almonds, toasted
  • ⅓ cup (80ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Use a small sharp knife to cut a diamond into the top of each dinner roll. Scoop out the inside bread and discard, leaving a 1cm-thick shell. Place the rolls, cut-side up, on the lined tray.
  2. Step 2

    Place the eggs, cream and half the parmesan in a medium bowl and whisk to combine. Season.
  3. Step 3

    Spread the tomato relish or chutney over the cut surface of each dinner roll. Pour in the egg mixture. Carefully wrap 1 strip of prosciutto around each roll. Bake for 15 mins or until the rolls are golden and egg mixture is just cooked.
  4. Step 4

    Meanwhile, place parsley, half the rocket, half the almond and remaining parmesan in a food processor. Process until finely chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.
  5. Step 5

    Arrange the rolls on a serving platter and drizzle with the pesto. Sprinkle with the remaining rocket and almond.

    Prosciutto-wrapped egg rolls with pesto

    Prosciutto-wrapped egg rolls with pesto
    • Makes12
    • Cook time15 minutes
    • Prep time10 minutes
    Ingredients
    • 2 x 200g pkts Coles Bake At Home White Dinner Rolls
    • 4 Coles Australian Free Range Eggs
    • ⅓ cup (80ml) pouring (pure) cream
    • 1 cup (80g) finely grated parmesan
    • ⅓ cup (90g) tomato relish or chutney
    • 6 prosciutto slices, halved lengthways
    • ¼ cup flat-leaf parsley leaves
    • 120g pkt Coles Australian Baby Rocket
    • ½ cup (40g) flaked almonds, toasted
    • ⅓ cup (80ml) olive oil
      Description

      Bring these delicious Prosciutto-wrapped egg rolls to your Christmas table. Loaded with fresh pesto and crunchy nuts, they're an easy way to impress the crowd.

      Method
      1. Step 1

        Preheat oven to 200°C. Line a large baking tray with baking paper. Use a small sharp knife to cut a diamond into the top of each dinner roll. Scoop out the inside bread and discard, leaving a 1cm-thick shell. Place the rolls, cut-side up, on the lined tray.
      2. Step 2

        Place the eggs, cream and half the parmesan in a medium bowl and whisk to combine. Season.
      3. Step 3

        Spread the tomato relish or chutney over the cut surface of each dinner roll. Pour in the egg mixture. Carefully wrap 1 strip of prosciutto around each roll. Bake for 15 mins or until the rolls are golden and egg mixture is just cooked.
      4. Step 4

        Meanwhile, place parsley, half the rocket, half the almond and remaining parmesan in a food processor. Process until finely chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.
      5. Step 5

        Arrange the rolls on a serving platter and drizzle with the pesto. Sprinkle with the remaining rocket and almond.