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Prosciutto and Gruyere Strombolis

Recipes »  Main Dish  »  Pizza and Calzones

This is no ordinary ham and Swiss. These five ingredients come together quickly to yeild a tasty Italian sandwich. (Cooking Light magazine 8-04)

Cuisine: ItalianMain Ingredient: Pizza

(5, 2) 100% would make again (reviews)

8 people want to try | 19 have favorited


Ingredients

Ready in 45 minutes
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Servings          
Original recipe makes 4
Verified by stevemur
11 ounceFrench bread dough, refrigerated; 1 can
2 ouncesProsciutto; thinly sliced
1 cupArugula; trimmed
1/2 cupGruyere; shredded (2 ounces)
1/4 cupFresh parsley; chopped

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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Calories Per Serving: 365
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Prosciutto and Gruyere Strombolis Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
[I made edits to this recipe.]
7 years, 7 months, 3 weeks, 4 days, 15 hours, 41 minutes ago
[I posted this recipe.]
7 years, 8 months, 2 weeks, 3 days, 23 hours, 37 minutes ago

Tags

  1. Low-fat
  2. Quick
  3. Sandwiches
  4. Main Dish
  5. Italian
  6. Pizza
  7. Dinner
  8. Brunch
  9. Summer
  10. Savory
  11. IKoubMynS

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