Prosciutto and Gruyère Strombolis

Prosciutto and Gruyère Strombolis
Photo by Becky Luigart-Stayner


  • 1 (11-ounce) can refrigerated French bread dough
  • ½ cup (2 ounces) shredded Gruyère cheese
  • ¼ cup chopped fresh parsley
  • 2 ounces thinly sliced prosciutto
  • 1 cup trimmed arugula

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 r...

View full recipe at My Recipes


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