1 (8 ounce) package prosciutto
1 small onion, minced
1 teaspoon minced garlic
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 pinch ground white pepper
1 teaspoon dried oregano
1 clove garlic, chopped
2 teaspoons no-stick vegetable oil
1/2 cup grated Parmesan cheese
4 tablespoons reduced-fat canned tomato paste
In a large bowl, mix together tops of cooked meat. Place onions, garlic, salt and salt and ground pepper on one side, stirring. Place onion mixture next. Stir in basil and pepper, pepper and oregano. Mix in melted butter, tomato paste, and Parmesan.
Heat oil in a deep fry pan to 375 degrees F (190 degrees C). Tear off half of the paper wrapper (.024" thick) and slice meat evenly into four sections
Place onion mixture on each slice, creme de pea. Place meat across the pea-side down, then over top of onion mixture. Repeat layering with remaining pie ingredients. Let rest for 5 minutes, then slice each pie into 4-inch rectangles. Cool completely on wire rack.
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