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Prosciutto-Wrapped Mozzarella Cucumber Rolls with Pesto

1 bite · 3.8 g net carbs

3.8g Net carbs 18.6g Fat 19.8g Protein 265.8 kcal
Prosciutto-Wrapped Mozzarella Cucumber Rolls with Pesto

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

1 bite  ·  prep 12 min  ·  difficulty easy

No-cook assembly uses thin cucumber ribbons, prosciutto, and mozzarella cheese rolled into single-bite parcels. A small smear of pesto and a scattering of basil leaves adds concentrated herb and olive-oil flavor to each roll. Chilling the rolls for 20 minutes firms the mozzarella and helps the prosciutto hold its shape. The contrast of crisp cucumber, silky cheese, and chewy prosciutto gives distinct textures in every bite.

Ingredients

  • cucumberCucumber, Raw
    80 g
  • mozzarella cheeseCheese, Mozzarella, whole milk
    45 g
  • prosciuttoHam, Prosciutto
    30 g
  • pestoPesto sauce
    10 g
  • basil
    3 g
  • black pepperSpices, Pepper, black
    0.5 g

Equipment

  • vegetable peeler

Method

  1. Trim the cucumber ends and use a vegetable peeler to shave 80 g cucumber into long thin ribbons. Lay ribbons flat on a paper towel and pat dry for 30 seconds.
  2. Slice 45 g mozzarella cheese into four even long strips about 10–12 g each and set on a plate.
  3. Spread about 10 g pesto thinly along each mozzarella strip, then tuck a few basil leaves (3 g) on top and sprinkle 0.5 g black pepper over each.
  4. Place a mozzarella strip with pesto near one end of a cucumber ribbon, roll up tightly, then wrap or tuck a 30 g prosciutto slice around the outside to secure. Repeat to make four rolls.
  5. Place rolls seam-side down on a small plate, press gently to seal, and chill in the refrigerator for 20 minutes so the cheese firms and the prosciutto holds the rolls together.
  6. Serve chilled as a single bite-sized snack, picking up each roll and eating whole or with a small fork.
Trim the cucumber ends and use a vegetable peeler to shave 80 g cucumber into long thin ribbons. Lay ribbons flat on a paper towel and pat dry for 30 seconds.

Tips

Pro tip

  • Use a firm, well-drained mozzarella cheese so slices keep their shape when rolled.
  • If cucumber ribbons are wet, pat them dry to prevent the pesto from sliding.
  • Cut prosciutto slices smaller to make neat single-bite wraps if whole slices are large.

Frequently asked questions

Can I use goat cheese instead of mozzarella cheese?
Yes. Goat cheese will make the rolls softer and tangier and requires less shaping, so use slightly less (by weight) to avoid overfilling; goat cheese spreads more easily than mozzarella and will make the roll texture creamier.
Can I use zucchini instead of cucumber?
Yes. Zucchini ribbons can replace cucumber ribbons; they are slightly denser and hold up well when raw, but they offer a milder flavor so keep the pesto amount the same to maintain herb presence.
What if the rolls fall apart when wrapping?
Press each roll gently and wrap the prosciutto snugly around the seam to lock it; chilling the assembled rolls for 20 minutes firms the cheese and helps the prosciutto adhere, making them easier to handle.
What if the prosciutto tastes too salty?
Balance saltiness by increasing the cucumber-to-prosciutto ratio or use thinner prosciutto slices, and rely on the pesto and basil to dilute perceived saltiness without adding other ingredients.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per bite

Primary macros

3.8g Net carbs 9% 44% 47%
Net carbs Fat Protein
3.8 gNet carbs
19.8 gProtein
18.6 gFat
0.7 gFiber
265.8Calories

Electrolytes

Na1128 mgSodium
K359 mgPotassium
Mg33 mgMagnesium

Minerals

Calcium
271 mg
Iron
0.86 mg
Magnesium
33 mg
Phosphorus
299 mg
Potassium
359 mg
Zinc
2.56 mg
Copper
0.135 mg
Selenium
16.4 µg

Vitamins

Vitamin A
102 µg
Vitamin C
3.1 mg
Vitamin D
0.5 µg
Vitamin E
1.29 mg
Vitamin K
43.0 µg
Thiamin (B1)
0.218 mg
Riboflavin (B2)
0.237 mg
Niacin (B3)
1.42 mg
Pantothenic acid (B5)
—
Vitamin B6
0.191 mg
Folate
14 µg
Vitamin B12
1.32 µg

Other nutrients

Choline
45.3 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

168.5 g per bite

One figure is unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.