Friday, September 16, 2011

Prosciutto and Gruyere Stromboli

dough laid out with the filling


These are a fun and easy little thing to make. They are a perfect accompaniment to soup. I served this along with lasagna soup. My son, Joey, loved them!

serves 4 ( 7 points +)

  • 1 ( 11 oz) can refrigerated French bread dough ( Pillsbury)
  • 2 oz. thinly sliced prosciutto
  • 1 c. baby spinach
  • ½ c. shredded Gruyere cheese
Preheat oven to 425. Unroll dough onto a baking sheet and pat into a 14 x 11" rectangle. Cut into quarters to form 4 rectangles. Top each rectangle with prosciutto, spinach and Gruyere. Bake for 10 minutes or until golden brown. Serve with marinara sauce if desired.

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