Prosciutto-Spinach Spirals

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

By Pillsbury Kitchens

Updated March 28, 2014

Bake-Off® Contest 45, 2012

Terri Rapp

Wisconsin Rapids, Wisconsin

Ingredients

can Pillsbury™ refrigerated classic pizza crust

to 2 teaspoons Italian seasoning

1/3

cup garlic-and-herbs spreadable cheese, softened

packages (3 oz each) sliced prosciutto

cups loosely packed fresh baby spinach leaves

large shallot, finely chopped (1/4 cup)

jar (14 oz) marinara sauce, warmed

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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.