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Ingredients
US|METRIC
60 SERVINGS
- 5 oz. prosciutto (shaved)
- 9 oz. frozen chopped spinach (thawed and drained well)
- 13.75 oz. artichoke bottoms (drained and chopped)
- 3/4 cup Parmesan cheese (grated)
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1/4 tsp. garlic pepper seasoning
- 16 oz. 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.
NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories50Calories from Fat20 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg2% |
Sodium120mg5% |
Potassium45mg1% |
Protein2g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber<1g3% |
Sugars<1g |
Vitamin A2% |
Vitamin C2% |
Calcium4% |
Iron2% |
* 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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