• 3 cups cooked short or medium grain rice, cooled
  • 1 cup Parmesan-Romano cheese blend, grated
  • ⅔ cup half and half
  • ½ cup fresh basil leaves, chopped
  • 8-10 large thin slices prosciutto (cured Italian ham)
  • 1 (7-ounce) jar roasted red peppers, drained and cut in strips


  • Combine rice, cheese, half and half, and basil in large bowl.
  • Place 1 prosciutto slice on cutting board; spread ½ cup rice mixture evenly over prosciutto, pressing slightly. Arrange a few pepper strips lengthwise down center over rice; carefully roll into a log, about 8 inches long and 1½ inches in diameter. Repeat with remaining prosciutto slices; refrigerate 15 minutes.
  • Cut each roll crosswise into 1-inch pieces, placing on platter, cut side up, to resemble sushi. Serve at room temperature. Yields 64 pieces. 

Nutrition Facts

  • Calories 447
  • Total Fat 11g
  • Cholesterol 241mg
  • Sodium 912mg
  • Carbohydrates 53g
  • Dietary Fiber 4g
  • Protein 37g