We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Prosciutto-Spinach Spirals

(11)
  7 reviews
  • 20 min prep time
  • 60 min total time
  • 7 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Create a hot, cheesy, veggie-packed appetizer to dip and dunk in marinara.

Bake-Off® Contest 45, 2012
Terri Rapp
Wisconsin Rapids, Wisconsin

Ingredients

1
can Pillsbury™ refrigerated classic 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

Steps

  • 1 Heat oven to 375°F. Lightly spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
  • 2 Spray 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.
  • 3 Spread 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.
  • 4 Bake 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.
  • 1 Heat oven to 375°F. Lightly spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
  • 2 Spray 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.
  • 3 Spread 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.
  • 4 Bake 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
480mg
20%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
4g
4%
Protein
5g
5%
% 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
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved