Prosciutto and Gruyere Strombolis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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