Prosciutto and Gruyere Strombolis

  • cpalma Posted: 08/20/09
    Worthy of a Special Occasion

    These had great flavor. The bread dough was a little hard to work with. I will definitely make this again. I would also add a little more arugula next time. Once cooked the pepperyness of the arugula is gone.

  • momshome Posted: 10/19/10
    Worthy of a Special Occasion

    Excellent, but I did cheat. I used Light Laughing Cow Swiss cheese & spinach. Also refrigerated prepared rolls till I could cut in 1/2 to use as appetizers. I also brushed the tops with an egg white wash for a shine. Fantastic & easy! Thanks!

  • BethAnne Posted: 12/03/08
    Worthy of a Special Occasion

    I've made this twice. Once like the recipe recommends and once Italian style - prosciutto, mozzarella, spinach and pesto. Both were very good and simple to make.

  • Beckydoll Posted: 11/22/10
    Worthy of a Special Occasion

    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!

  • sigmaration Posted: 12/31/08
    Worthy of a Special Occasion

    This is a great recipe that I will make a lot. It's quick and easy, you could change out the ingredients for lots of different things, and makes a great lunch or light dinner. The only thing I would change is to bake on parchment paper, as the bottoms got a little too over-done for my taste.

  • PDXPippi Posted: 10/30/10
    Worthy of a Special Occasion

    Used 1# whole grain pizza dough to make 6 rolls. Otherwise followed exactly. Easily beats the usual plain rolls with hearty winter soups. Will try different greens (like escarole, watercress, kale), cheeses,and meats. Very yummy on a cold, blustery day.

  • AnninJax Posted: 10/20/10
    Worthy of a Special Occasion

    Very disappointed with this recipe... the french loaf dough I bought (Pillsbury 11 oz) did not have any way to open it up into a flat sheet as shown in the video, so I cut the log crosswise into 5 sections (the number we needed) and stretched and pushed them down flat like pizza dough - knowing I was probably going to lose all of the rise in the dough. There was not enough dough in each section to make a very big sandwich. They baked up o.k. but were not filling at all and I wound up making scrambled eggs for 2 of us to go with it. The bread dough was kind of tasteless; I know crescent roll dough would be yummy but those are full of salt and fat - so I only buy them about once a year... Not going to try this recipe again - would rather have a regular hot sandwich from my fry pan or panini.


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