-
- Prep
- 20
-
- Total
- -
-
- Serving
- 12
Made With
Ingredients
- 1 (15-ounce) container Dragone® Part-Skim or Whole Milk Ricotta Cheese
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup green onions, thinly sliced
- 1/4 cup (1/2 stick) butter, softened
- 2 cloves garlic, minced
- 2 teaspoons dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8–10 flour tortillas (9 to 10-inch diameter) or thin flatbread
- 16–20 thin slices prosciutto or ham (about 8 ounces)
- 24–30 asparagus spears, blanched (about 1 pound)
Directions
Combine the Dragone® Part-Skim or Whole Milk Ricotta Cheese, cream cheese, green onions, butter, garlic, dill weed, salt and pepper in a mixing bowl and beat for 2–3 minutes or until smooth and fluffy.
Spread 1/4 to 1/3 cup of the cheese spread on each flour tortilla. Place a layer of prosciutto over the cheese. Then, place 2–3 asparagus spears to one side and roll them up. Wrap them in plastic wrap and refrigerate up to an hour before serving.
Slice crosswise into 1-inch rolls.
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- Total
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