Prosciutto and Gruyere Strombolis

I get a daily email from MyRecipes.com with a featured recipe of the day. Sometimes they look great and then find their way into my Recipes folder in Outlook, other times they meet the sad fate of the Deleted Items folder. When this one showed up one morning I had a sudden flashback because I had made these years and years ago. In fact, when I first made this may have been one of the first times I'd ever used prosciutto. I don't remember when it was exactly, but it was two houses ago, so it was some time between February 2003 and September 2005. It was a Cooking Light recipe, and how I forgot about it, I'm not sure. It's really yummy and really easy, which, as you know, is a combination I love!!

Prosciutto and Gruyere Strombolis

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°.

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.

CALORIES 275 (28% from fat); FAT 8.5g (sat 4.4g,mono 2.1g,poly 0.5g); IRON 2.3mg; CHOLESTEROL 24mg; CALCIUM 158mg; CARBOHYDRATE 34.4g; SODIUM 754mg; PROTEIN 14g; FIBER 1.5g

*****

So according to the website, this was published in Cooking Light's August 2004 issue. One of the reasons I slated this dinner (whenever it was we had it weeks ago) was because I had arugula in the fridge, but by the time I made them the arugula had seen better days. I skipped that part of it and just had prosciutto and gruyere inside them. This was a huge hit with everyone. The boy was strangely excited for this dinner when I told him what we were having. Now that I've remembered this recipe it's something we'll have again for sure. Yum!

sadly I did not take a picture. :(