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Quick and Easy Strombolis Supper

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Quick and Easy Strombolis Supper

• Tomato-basil soup: Heat 2 teaspoons olive oil in a medium saucepan. Add 1/2 cup chopped onion and 3 chopped garlic cloves; sauté 4 minutes or until onion is tender. Add 1 (28-ounce) can whole tomatoes, drained; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into a blender; add 1/2 cup packed fresh basil leaves, 2 tablespoons whipping cream, and 1/2 teaspoon salt. Process until smooth.

• Cantaloupe cubes tossed with mint

GAME PLAN

Total Time: 25 minutes

1. While oven heats for strombolis:
• Bring tomato mixture to a boil
• Arrange stromboli fillings on dough
• Cut cantaloupe

2. While soup simmers:
• Bake strombolis
• Wash basil for soup
• Chop mint for cantaloupe

Prosciutto and Gruyere Strombolis

This is no ordinary ham and Swiss. This five-ingredient recipe comes together quickly to yield a tasty Italian sandwich.

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Ingredients

  • 1 (11-ounce) can refrigerated French bread dough
  • 2 ounces thinly sliced prosciutto
  • 1 cup trimmed arugula
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 1/4 cup chopped fresh parsley

Preparation

Preheat oven to 425°.

Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm.

Cooking Light AUGUST 2004

Formal Menu Top Quick and Easy Strombolis Supper

Prosciutto and Gruyere Strombolis

Cooking Light

Formal Menu Bottom

Shopping List for Quick and Easy Strombolis Supper

Update an ordinary soup-and-sandwich meal by serving a rich tomato-basil soup and flavorful strombolis. (Serves 4)

• Tomato-basil soup: Heat 2 teaspoons olive oil in a medium saucepan. Add 1/2 cup chopped onion and 3 chopped garlic cloves; sauté 4 minutes or until onion is tender. Add 1 (28-ounce) can whole tomatoes, drained; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into a blender; add 1/2 cup packed fresh basil leaves, 2 tablespoons whipping cream, and 1/2 teaspoon salt. Process until smooth.

• Cantaloupe cubes tossed with mint

GAME PLAN

Total Time: 25 minutes

1. While oven heats for strombolis:
• Bring tomato mixture to a boil
• Arrange stromboli fillings on dough
• Cut cantaloupe

2. While soup simmers:
• Bake strombolis
• Wash basil for soup
• Chop mint for cantaloupe

Shopping List:

Dairy

  • 1 (11-ounce) can refrigerated French bread dough

Deli

  • 2 ounces thinly sliced prosciutto

Produce

  • 1 cup trimmed arugula

Recipe List

Prosciutto and Gruyere Strombolis

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Quick and Easy Strombolis Supper
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