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

Prosciutto and Gruyere Strombolis

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

Cooking Light AUGUST 2004

  • Yield: 4 servings (serving size: 1 roll)

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.

Nutritional Information

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
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Prosciutto and Gruyere Strombolis recipe

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