How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Prosciutto Roll Ups?

You need 5 ingredients. The key ingredients include: 5 ounces semi-soft spreadable cheese with garlic and herbs, 2 ounces goat cheese, softened, 1/3 cup toasted almond, 4 ounces prosciutto, thin slice 1/16th inch (8 slices), and more.

Is Prosciutto Roll Ups suitable as general?

Yes, Prosciutto Roll Ups falls under the General category and is a great choice for this type of meal.

How do I store leftover Prosciutto Roll Ups?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto Roll Ups Recipe

Name: Prosciutto Roll Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces semi-soft spreadable cheese with garlic and herbs; 2 ounces goat cheese, softened; 1/3 cup toasted almond; 4 ounces prosciutto, thin slice 1/16th inch (8 slices); 1 1/2 cups spinach or 1 1/2 cups arugula leaves

Try this homemade Prosciutto Roll Ups recipe the whole family will love. Made with semi-soft, goat cheese, toasted almond and spinach. Easy step-by-step…

This Prosciutto Roll Ups relies on simple, everyday ingredients such as goat cheese, softened and toasted almond. It comes together quickly and makes 4 servings, at about 318 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

5 ounces semi-soft spreadable cheese with garlic and herbs
2 ounces goat cheese, softened
1/3 cup toasted almond
4 ounces prosciutto, thin slice 1/16th inch (8 slices)
1 1/2 cups spinach or 1 1/2 cups arugula leaves

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Quick Info

Servings
4 servings
Calories
318 kcal
Category
General

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