PROSCIUTTO AND GRUYERE STROMBOLIS

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

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.

INSTRUCTIONS

1. Preheat oven to 425°.
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 425° for 10 minutes or until rolls are lightly browned. Serve warm.
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