Prosciutto and Gruyère Strombolis

This is no ordinary ham and Swiss. This five-ingredient recipe comes together quickly to yield a tasty Italian sandwich.

Yield: 4 servings (serving size: 1 roll)

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

Preparation

Preheat oven to 425°.

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.

Nutritional Information

Calories:

275 (28% from fat)

Fat:

8.5g (sat 4.4g,mono 2.1g,poly 0.5g)

Protein:

14g

Carbohydrate:

34.4g

Fiber:

1.5g

Cholesterol:

24mg

Iron:

2.3mg

Sodium:

754mg

Calcium:

158mg