Roasted Red Pepper Involtini
Serves: 5 servings
  • 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
  1. 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.)
  2. Place 1½ ounces of prosciutto or ham on top of each pepper, followed by ¼ ounce of basil leaves.
  3. Lay a mozzarella stick on the short end of each pepper and roll up.
  4. 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.
  5. Makes about 10 involtini.
Recipe by Queen of My Kitchen at