Cheese and prosciutto straws with homemade marinara dip

  • Preparation 25 min
  • Cooking 25 min
  • Servings 20 straws
  • Freezing Absolutely



  • 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



  • 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!