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Prosciutto and Mozzarella Balls

Having both prosciutto and mozzarella as main ingredients, there’s not much that can go wrong in this recipe. Also, if you’re feeling creative today, you can transform a classic sandwich into something new. Transform it into a savory ball, and serve it topped with some deliciously melted cheese!
Features:
Having both prosciutto and mozzarella as main ingredients, there’s not much that can go wrong in this recipe. Also, if you’re feeling creative today, you can transform a classic sandwich into something new. Transform it into a savory ball, and serve it topped with some deliciously melted cheese!

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Ingredients

4 breads slices
2 mozzarellas slices
2 prosciuttos slices
1 cup milk
2 eggs, whisked
1 cup flour
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup cheddar, shredded
½ cup heavy cream
½ cup parmesan, shredded
pepper

Ingredients

Steps

1
Done

Place the bread slices on a wooden board. Pour a small drizzle of vegetable oil over the bread.

2
Done

Top two of the bread slices with mozzarella, prosciutto, and ketchup. Grab the other slices of bread and use them to top the sandwiches and press.

3
Done

Coat the sandwiches with milk, whisked egg, and flour.

4
Done

Heat the vegetable oil in a skillet over medium heat. Toast the sandwiches until golden, for around 2 minutes per side.

5
Done

Place each sandwich in a plastic bag, secure it and remove the air. Shape the sandwich into a ball.

6
Done

Refrigerate the balls for the next 15 minutes.

7
Done

Preheat the oven to 360°F/180°C.

8
Done

Next grease the bottom of a baking tray with butter. Add the prosciutto and cheese balls and top them with shredded Cheddar.

9
Done

Bake them for the next 15 minutes.

10
Done

Heat a skillet over low heat. Add the heavy cream and the shredded parmesan. Season with pepper and stir until it thickens.

11
Done

Top the balls with the obtained sauce.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

616 kcal
Calories
35 g
Carbs
31 g
Protein
39 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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