Prosciutto and Gruyère Strombolis

I am aware that I haven't included many recipes hare lately.

I blame this on all of those who do things to make me cranky thus setting off a rant of the day. Either that or I am becoming an old curmudgeon. You decide.

Today we wanted something light and quick for lunch.  I found this recipe on the Cooking Light magazine website. It fit the bill completely. Even better was the fact that I had all of the ingredients in the house already.

A stromboli is a baked sandwich. They are filled, usually with meat and cheese, rolled up jelly roll style and baked.

Prosciutto and Gruyère Strombolis

From
This is no ordinary ham and Swiss. These five ingredients come together quickly to yield a tasty Italian sandwich.


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

Preheat oven to 425°.

Yield: 4 servings (serving size: 1 roll)
CALORIES 275

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.

They were great. I served them with some hearty Bean Soup we had in the freezer. The web site suggested serving a low-fat tomato sauce on the side to dip the sandwich in - we had some we had canned last fall and made for a zesty combination.

Comments

[Annika]

Oh you make me hungry!!