By Donna Ellis Baltimore Sun

December 5, 2012

1/3 cup mayonnaise

2 tablespoons finely grated Parmesan cheese

1 1/2 teaspoons minced anchovies

One teaspoon fresh lemon juice

Croutons

2 tablespoons butter

2/3 cup (quarter-inch) cubes crustless sourdough bread

Rolls

20 paper-thin slices prosciutto (each about 8 by 3 inches)

6 large romaine lettuce leaves, cut lengthwise into 1/4-inch wide strips

1 1/2 cups (packed) baby arugula leaves

For the dressing, in a small bowl, whisk together mayonnaise, Parmesan, anchovies and lemon juice. Season with pepper.

For the croutons, in a medium, nonstick skillet, over medium, melt butter. Add bread cubes and sauté until golden, about 4 minutes. Turn out onto a paper towels. Sprinkle with some pepper.

For the rolls, on a large piece of plastic wrap, arrange 4 prosciutto slices side by side and slightly overlapping, with wide side toward you. Place about one fifth of the lettuce and the arugula down the center of the prosciutto. Roll tightly, using plastic wrap to help. Repeat with more plastic wrap, prosciutto and lettuces, for a total of 5 rolls. Chill until serving time. Before serving, remove plastic wrap from rolls. Trim prosciutto ends. Using a sharp knife, cut each roll into 2-inch long pieces. Stand on ends in a pretty platter. Dollop some of the dressing on top of each roll, then top with a couple of croutons. Makes about 24 rolls.

Chorizo empanadas

We go Tex-Mex for these perky little pastries that combine chorizo sausage, black beans and jalapeno jack cheese. We go to the grocery for pie crusts, making this an easy-peasey dish to fix. Make these the morning of, then reheat for about 5 minutes at 350 degrees. Serve with some sour cream, guacamole and/or salsa to dab on.

1 pound (uncooked) pork chorizo, casing removed

1 medium onion, chopped

2 cloves garlic, chopped

1 1/2 (15-ounce) cans black beans