Prosciutto Spinach Tart
Pork
0
8
50
40
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
Directions
- 1Tear 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.
- 2Heat 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.
NutritionView more
50Calories
Sodium5%DV120mg
Fat4%DV2.5g
Protein4%DV2g
Carbs2%DV5g
Fiber3%DV<1g
PER SERVING *
| Calories50Calories from Fat20 |
| % DAILY VALUE* |
| Total Fat2.5g4% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium120mg5% |
| Potassium45mg1% |
| Protein2g4% |
| Calories from Fat20 |
| % DAILY VALUE* |
| Total Carbohydrate5g2% |
| Dietary Fiber<1g3% |
| Sugars<1g2% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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