This is no ordinary ham and Swiss. These five ingredients come together quickly to yeild a tasty Italian sandwich. (Cooking Light magazine 8-04)
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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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 4 | ||
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Calories: 365 | ||
Calories from Fat: 128 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 26.7mg | 8 % | |
Sodium 645.6mg | 22 % | |
Potassium 175.5mg | 5 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 42.1g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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