Prosciutto and Gruyere Strombolis

I have wanted to try prosciutto for a long time. I was unsure about the Gruyere cheese but it complements the prosciutto well. If you want a wonderful lunch make the following menu.

My niece came over and helped me make lunch and an amazing dessert that I will blog about later. Cantaloupe is not in season so I was not able to get it. This is one meal where the only left thing left over was the soup and that is only because I made a whole lot of it.

Saturday’s menu:

Prosciutto and Gruyere Strombolis

Tomato-basil soup

cantaloupe cubes tossed with fresh mint

Prosciutto and Gruyere Strombolis

1 (11 ounce) can refrigerated French bread dough

2 ounces thinly sliced prosciutto

1 cup trimmed arugula

1/2 cup shredded gruyere cheese

1/4 cup chopped fresh parsley

1. Preheat oven to 425 degrees.

2. Unroll dough onto a baking sheet; pat into 14 by 11 inch rectangle. Cut dough into quarters to form 4 (7 by 5 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 dough, jeylly roll fashion; pinch seam to seal ( do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. bake at 425 degrees for 10 minutes or until rolls are lightly browned. Serve warm. Yield 4 servings, each roll is one serving.

Tomato Basil Soup

Heat 2 teaspoons olive oil in a medium sauce pan. Add 1/2 cup chopped onion and 3 chopped garlic cloves; saute 4 minutes or until onion is tender. Add 1 (28 ounces) can whole tomatoes, drained; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into blender; add 1/2 cup packed fresh basil leaves, 2 tablespoons whipping cream, and 1/2 teaspoon salt. Process until smooth.


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