Prosciutto Spinach Tart

Name: Prosciutto Spinach Tart
Total time: 2400 s
Yield: 60 servings
Ingredients: 5 ounces prosciutto shaved; 9 ounces frozen chopped spinach thawed and drained well; 13 3/4 ounces artichoke bottoms drained and chopped; 3/4 cup parmesan cheese grated; 2/3 cup mayonnaise; 2/3 cup sour cream; 1/4 teaspoon garlic pepper seasoning; 16 ounces crescent dinner rolls

Pork

8Ingredients

┅Calories

40Minutes

Ingredients

servings:

5 ounces prosciutto (shaved)
9 ounces frozen chopped spinach (thawed and drained well)
13 3/4 ounces artichoke bottoms (drained and chopped)
3/4 cup parmesan cheese (grated)
2/3 cup mayonnaise
2/3 cup sour cream
1/4 teaspoon garlic pepper seasoning
16 ounces crescent dinner rolls

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Directions

Tear prosciutto into small uneven pieces; set aside about 1/4 torn prosciutto for final garnish. Squeeze spinach in paper toweling, or against the side of a strainer to remove as much excess moisture as possible. In medium bowl stir together spinach, 3/4 of the prosciutto, artichoke, cheese, mayonnaise, sour cream, and garlic pepper.
Heat oven to 375 degrees F. Unroll dough into 4 rectangles. Place crosswise in ungreased 15 x 10 x 1-inch baking pan; press dough over bottom and 1 inch up sides of pan to form crust. Press perforations to seal so dough is one smooth sheet. Bake 12 minutes, until light golden brown. Remove from oven; spread prosciutto mixture evenly over crust, top with reserved pieces of prosciutto, arranging evenly over top. Bake for 8-10 minutes longer, until topping is thoroughly heated through. Cut tart into 1 1/2-inch squares to serve warm.

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