Easy Cheese Phyllo Rolls (3-ingredient)

These Easy Cheese Phyllo Rolls are easy, delicious, and impressive! They’re crispy, flaky phyllo pastry wrapped around melty cheese and savory prosciutto, which is a crowd-pleaser for sure. Plus, they’re so versatile—you can serve them for any occasion, and they’re bound to disappear fast! Whether you’re hosting friends, need a quick snack, or just want to treat yourself, these rolls are a fantastic choice.

Oriana’s Thoughts On The Recipe

Hey, friends! I’m so excited to share one of my go-to appetizers with you—these Easy Cheese Phyllo Rolls are a dream come true for anyone who loves a quick and delicious bite. I whipped these up the other night for a last-minute get-together, and they were a total hit! Imagine crispy, golden phyllo pastry wrapped around gooey cheese sticks and savory prosciutto. Heaven, right? Plus, they’re ridiculously easy to make with just three ingredients.

I know we all have those moments when we need something impressive in a hurry, and this recipe is exactly that. The best part? You can throw these together in no time, and they bake up beautifully. Whether you’re hosting friends or just need a snack that feels a little more special, these rolls are your new best friend in the kitchen.

I also love how versatile these are—you can serve them as a fun appetizer, a snack, or even part of a light meal. The combination of flavors is just perfect. And don’t even get me started on that drizzle of honey at the end—it takes these rolls from delicious to downright irresistible. Trust me, you’ll want to make these over and over!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Cheese: These are the star of the show, giving you that melty, gooey cheese center. You can also use Mozzarella, Feta, or Halloumi. Even other cheeses like string cheese or even cheddar for a different flavor will also work.
• Prosciutto (optional): Adds a salty, savory note that pairs beautifully with the cheese. If you prefer, you can substitute it with thinly sliced ham or turkey. Or totally omit it for a vegetarian version.
• Phyllo Pastry: The phyllo is what gives these rolls their signature flaky crunch. You can find it in the freezer section of most grocery stores. Be sure to thaw it properly before using it.
• Butter: Melted butter is brushed between the layers of phyllo to help them brown and crisp up. If you want to lighten things up, you can use olive oil instead.
• Honey (optional): A drizzle of honey at the end adds a touch of sweetness that complements the salty prosciutto and rich cheese. If you’re not a fan of honey, a balsamic glaze would also work well.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cut The Cheese

Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) in length and around 0.5 to 1 inch (1 to 2.5 cm) in width/thickness. If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.

Step 2 – Form the Rolls

You will work with two sheets of phyllo pastry at a time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle, forming two long strips.

Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.

Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1″ between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.

Step 3 – Bake

Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.

Food Allergy Swaps

• Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough. 
• Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.
• Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.

Variations & Additions

• Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.
• Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.
• Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.

Serving Suggestions

Serve these cheese phyllo rolls warm with a drizzle of honey on top. They’re perfect as an appetizer, snack, or even a light lunch when paired with a fresh salad. For a party, arrange them on a platter with some dipping sauces on the side, like marinara or garlic aioli.

Storing and Freezing Instructions

• Storing: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until they’re crispy again.
• Freezing: These rolls freeze beautifully! Assemble the rolls as directed, but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.

More Appetizer Recipes You’ll Love!

Recipe Card 📖

Easy Cheese Phyllo Rolls

Oriana Romero

These Easy Cheese Phyllo Rolls are easy, delicious, and impressive! They’re crispy, flaky phyllo pastry wrapped around melty cheese and savory prosciutto, which is a crowd-pleaser for sure. Plus, they’re so versatile—you can serve them for any occasion, and they’re bound to disappear fast! Whether you’re hosting friends, need a quick snack, or just want to treat yourself, these rolls are a fantastic choice.

Prep Time 8 minutes mins

Cook Time 20 minutes mins

Total Time 28 minutes mins

Servings 12 rolls

Instructions 

• Preheat oven to 400°F (200 º C). Line a baking sheet with parchment paper. Set aside.

• Take 12 phyllo pastry sheets, more if needed, and lay them carefully in a large tray. Cover with a slightly damp kitchen towel (remember, this will keep phyllo pastry from cracking and breaking).Important: Make sure to thaw the phyllo dough properly, following the manufacturer’s instructions.

• Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) long and 0.5 to 1 inch (1 to 2.5 cm) wide/thick.

• If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.

• You will work with two sheets of phyllo pastry at-a-time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle forming two long strips.

• Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.

• Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1″ between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.

• Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.

 
Storing: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until they’re crispy again.
 
Freezing: These rolls freeze beautifully! Assemble the rolls as directed, but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.
 
Food Allergy Swaps:

• Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough. 
• Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.
• Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.

 
Recipe Tips:

• Preheat the Oven: Make sure your oven is fully preheated before baking the rolls to ensure they crisp up nicely.
• Roll Tightly: When rolling the phyllo, be sure to roll it tightly around the cheese and prosciutto to prevent it from unrolling during baking.
• Don’t Overload: Use just enough cheese and prosciutto to fill the phyllo without overstuffing, which could cause the rolls to burst.

 
Here are some helpful tips for working with phyllo:

• Don’t open the phyllo package until you have all the other ingredients prepared and you’re ready to start.
• Keep phyllo sheets covered with plastic wrap or wax paper, and then a lightly damp, clean kitchen towel. As you work with two sheets at a time, cover the remainder.
• Use a soft pastry brush to coat the sheets with melted butter or oil lightly. Start at the edges and work toward the center.

   
Variations & Additions:

• Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.
• Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.
• Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.

 

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Nutrition

Calories: 216kcalCarbohydrates: 7gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 45mgSodium: 377mgPotassium: 54mgFiber: 0.2gSugar: 0.4gVitamin A: 377IUCalcium: 194mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

Calories 216

Keyword cheese phyllo dough prosciutto puff pastry