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Terri Rapp
Wisconsin Rapids, Wisconsin
Prosciutto-Spinach Spirals
Create a hot, cheesy, veggie-packed appetizer to dip and dunk in marinara.
Prosciutto-Spinach Spirals
- Prep Time 20 min
- Total 60 min
- Ingredients 7
- Servings 16
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1 to 2 teaspoons Italian seasoning
- 1/3 cup garlic-and-herbs spreadable cheese, softened
- 2 packages (3 oz each) sliced prosciutto
- 5 cups loosely packed fresh baby spinach leaves
- 1 large shallot, finely chopped (1/4 cup)
- 1 jar (14 oz) marinara sauce, warmed
Instructions
-
Step1Heat oven to 375°F. Lightly spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
-
Step2Spray 16x12-inch sheet of waxed paper with Crisco® Original No-Stick Cooking spray. Unroll pizza dough onto waxed paper; press dough into 16x12-inch rectangle. Sprinkle half of Italian seasoning over dough. Carefully turn dough upside down onto cookie sheet. Remove waxed paper. Reshape dough, if necessary. Sprinkle dough with remaining Italian seasoning.
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Step3Spread dough evenly with cheese to within 1/2 inch from 1 long side. Top cheese with prosciutto, spinach and shallot. Starting on 1 long side, roll dough tightly; press seams to seal. Place roll diagonally on cookie sheet, seam side down.
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Step4Bake 20 to 30 minutes or until deep golden brown. Remove from oven; cool 10 minutes. Cut diagonally into 1-inch slices. Serve with marinara sauce.
Nutrition
120
Calories
4g
Total Fat
5g
Protein
17g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 480mg
- 20%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1
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