Prosciutto And Gruyere Strombolis

1. 1

   Preheat oven to 425u00b0.

2. 2

   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 425u00b0 for 10 minutes or until rolls are lightly browned. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.