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Prosciutto and Gruyere Strombolis

Prosciutto and Gruyère Strombolis
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield

4 servings (serving size: 1 roll)

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.