Cheese and prosciutto straws with homemade marinara dip

Name: Cheese and prosciutto straws with homemade marinara dip
Prep time: 25 min
Cook time: 25 min
Yield: 20 straws
Cuisine: Québécoise
Ingredients: 1 ball ( 450 g ) of fresh pizza dough; Olive oil; 2 cups grated mozzarella cheese; Garlic salt, to taste; Italian spices, to taste; 6 slices of prosciutto; 1 tablespoon olive oil; 2 garlic cloves, very finely minced; 398 ml can tomato sauce; 1/2 teaspoon dried parsley; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt and pepper from the mill

Preparation 25 min
Cooking 25 min
Servings 20 straws
Freezing Absolutely

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Ingredients
Preparation
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These cheese and prosciutto straws with homemade marinara dip will be the perfect starter to make your guests wait! A cold beer, salty bites, good company. Life is beautiful, right?

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Ingredients

1 ball ( 450 g ) of fresh pizza dough
Olive oil
2 cups grated mozzarella cheese
Garlic salt, to taste
Italian spices, to taste
6 slices of prosciutto

Ingredients for the marinara dip

1 tablespoon olive oil
2 garlic cloves, very finely minced
398 ml can tomato sauce
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper from the mill

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Preparation

Preheat the oven to 400°F. Cover a large baking tray (or two) with parchment paper.
On a floured work surface, spread the dough into a large rectangle about 45 cm by 45 cm. Brush the dough with a thin stream of olive oil.
Spread cheese over the dough and press well to crush the cheese in the dough. Sprinkle with garlic salt and Italian spices, to taste.
Place slices of prosciutto on half of the dough, on the lower part. Fold the top part down and press well with a rolling pin.
Cut into strips of about 2 cm and turn several times to form straws. Place on the baking sheet.
Place in the oven and bake for about 15 minutes, or until lightly browned. Do not overcook, otherwise the dough will become hard!
Meanwhile, prepare the sauce. In a saucepan at low heat, add the olive oil and cook the garlic for 2 to 3 minutes while stirring.
Add the tomato sauce and spices then season with salt and pepper. Stir. Cook for 5 minutes, stirring. Let cool before serving!

Our sommeliers suggest

ZENATO BARDOLINO 2014

It's tender, fresh, hyper-floral, fruity AND it only costs 13$ or so. It's almost too good to be true. Serve it chilled! See the product

LIBERTINE, LA VOIE MALTÉE, 4.0%

Like this traditional pizza, choose a quite simple beer. But be aware! A simple recipe doesn’t mean that it’s got no taste! This Pale Ale with cereals and florals notes and a thin body will let the pizza be fresh without stealing the show. With a 4% alcohol content, it will become your favorite beer with a pizza. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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