Using kitchen scissors, cut a slice of prosciutto off of a piece that’s about a half-inch wide. I find it’s easier to cut with the plastic still attached.
Carefully peel the plastic away and gently roll the piece into a rose. I’ll make 2 different sizes. One, using a whole cut piece and others, using just half. Make 36 little roses.
Pipe a circle of whipped cream cheese onto a rice cracker and place 3 prosciutto roses on the left side.
Add 2 small dill fronds on the top and bottom. Serve cold.