Prosciutto and Gruyere Strombolis

Prosciutto and Gruyère Strombolis Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
This is no ordinary ham and Swiss. This five-ingredient recipe comes together quickly to yield a tasty Italian sandwich.


4 servings (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 28 %
Fat 8.5 g
Satfat 4.4 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 14 g
Carbohydrate 34.4 g
Fiber 1.5 g
Cholesterol 24 mg
Iron 2.3 mg
Sodium 754 mg
Calcium 158 mg


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


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.

Katherine Cobbs,

Cooking Light

August 2004
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