Last week, we made a lovely Italian Chopped Salad and to round out the meal, we made these great strombolis from Cooking Light's Superfast Weeknight Dinners. The version from the cookbook used Gruyère cheese, but we had provolone left over from the salad, so we used that instead. We also only have a little supermarket nearby and they didn't have French bread dough, so we used the Pillsbury crescent roll dough instead. It worked well, though I think our strombolis were a little bit sweeter than they would have been with French bread.
Prosciutto and Provolone Strombolis
From Cooking Light's Superfast Weeknight Dinners
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula or spinach
1/2 cup shredded provolone cheese
1/4 cup fresh parsley
Pre-heat oven to 425°.
Unroll the dough onto a baking sheet; pat into a 14x11-inch rectangle. Cut dough into quarters to form 4 rectangles. Top 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 lightly browned. Serve warm.