I love this recipe! Easy to adapt to what you have on hand. I spread a thin layer of Inglehoffer's sweet hot mustard on the dough before layering ingredients. used the leftover arugula in a side salad. As another reviewer said, they freeze great, and individually wrapped are a quick fix in the toaster oven for lunch!
Prosciutto and Gruyere Strombolis
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.
Yield: 4 servings (serving size: 1 roll)
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Amount per serving
- Calories: 275
- Calories from fat: 28%
- Fat: 8.5g
- Saturated fat: 4.4g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.5g
- Protein: 14g
- Carbohydrate: 34.4g
- Fiber: 1.5g
- Cholesterol: 24mg
- Iron: 2.3mg
- Sodium: 754mg
- Calcium: 158mg
- 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.
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