Roasted Red Pepper Involtini

Cut open the peppers and lay them flat, with the inside facing up, on a cutting board. (If the peppers are from a jar, pat them lightly with a paper towel to remove some of the excess moisture.)

Place 1 ½ ounces of prosciutto or ham on top of each pepper, followed by ¼ ounce of basil leaves. Lay a mozzarella stick on the short end of each pepper and roll up.

Place the rolls seam side down and slice off the ends (about ¼ inch). Cut into pieces approximately ¾ inch thick and insert a toothpick through the center of each involtini to secure.

Makes about 10 involtini.