We happened to notice in the most recent edition of our student newspaper, The Source, that managing editor Amanda Kleps, a public relations major from Bradford, wrote a great article suggesting her fellow students consider making a dish and taking it to Thanksgiving dinner to impress their family or host. (As a longtime cook of Thanksgiving dinner, we love this idea.)
“The Source wants to help you make a good impression no matter where you’re eating on turkey day, so consider making one or both of these recipes to take as proof of your blossoming etiquette skills,” she wrote. “And the best part about preparing either of these is that they are no-bake and low-tech, perfect for the college student on the go.”
Amanda generously allowed us to publish those recipes here. We are offering one today. The next – hazelnut and raspberry sandwich cookies – will be published Wednesday.
Prosciutto, Spinach and Swiss Rounds
- One eight-count package of flour tortillas
- One package sliced prosciutto
- One package cheese wedges (We used Laughing Cow sun-dried tomato and garlic and herb variety.)
- One package fresh spinach leaves washed
Spread one wedge of cheese in an even layer over the tortilla. After tearing off the little stems of the spinach, lay a single layer of spinach leaves over the cheese spread. Cut one slice of prosciutto into four long strips, layering one strip near the right side of the tortilla, another about two inches from the left side, and the remaining two strips in between.
Turn the tortilla so the side with the prosciutto on the edge is parallel with your body then begin tightly rolling the tortilla, stuffing things back in or removing runaway spinach leaves as needed. Wrap the roll in plastic wrap, closing the edges so the wrap doesn’t dry out. Refrigerate immediately and let set for at least one hour and up to 24 hours.
Before serving, slice rollups into ½-inch thick slices. Arrange on a decorate plate.
We hope you enjoy these. If you try them, let us know how they turned out.