Prosciutto and Gruyere Strombolis
This is no ordinary ham and Swiss. These five ingredients come together quickly to yeild a tasty Italian sandwich. (Cooking Light magazine 8-04)
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Prosciutto and Gruyere Strombolis Preparation
1. Preheat oven to 350.
2. Unroll dough onto a baking sheet; pat into a 14x11-inch rectangle. Cut dough into quarters to form 4 (7x5-inch) rectangles. Top each rectangle with ounce prociutto, cup arugula, 2 tablespoons cheese, and 1 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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