Prosciutto Stromboli

This weather is driving me crazy… in a good way. Well, good for me, but bad for productivity. The sunshine is laughing at me. The warm air is beckoning. It’s making me want to drop everything at the door when I get home and pull Hubster outside for a fire. The fire pit we picked up on a whim at Home Depot when we moved into our condo almost a year ago quickly became Hubster’s favorite thing. It’s a close favorite for me, though I think the grill edges it out as evidenced here, here and here. But I get the appeal of the fire pit, especially on days like this.


These tiny pockets of melty goodness are perfect for nights like this or any night when you really need dinner to be done asap. Plus they’re portable (Hello fireside dining! We’re classy like that.) Really, this recipe had me at “prosciutto” and sucked me in with the next to zero prep time and endless iterations. As long as your protein is cooked you could shove anything into this dough and I’m looking forward to future experiments.

Anyone else enjoying this unseasonably warm weather with outdoor activities? Or do you have any thoughts on what else I should stromboli-fy? I’m wondering about dessert possibilities, like carmelized bananas or Nutella.


Prosciutto Stromboli
From Cooking Light

2 oz. Gruyere
½ cup parsley
2 oz. prosciutto
11 oz. refrigerated bread dough
1 cup arugula

Preheat oven to 425 degrees. Shred Gruyere and chop parsley and prosciutto. On a large cutting board, roll out bread dough. On the long edge, cut the dough into four strips. Top the end of each strip with 2 tablespoons of Gruyere, 1 tablespoon of parsley, 2 tablespoons of prosciutto and ¼ cup of arugula. Roll the dough to form a pocket but do not seal the ends. Cover a baking sheet with parchment paper and bake for 10 minutes or until golden brown.

Notes: We didn’t love the processed taste of the refrigerated bread dough, so next time I may try this with pizza dough or a dough from the freezer.

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