Ingredients
- 1 13 ounce Pillsbury or other pizza dough
- 1/4 cup pesto
- 1/4 cup sun-dried tomatoes sliced thin
- 4 ounces shredded Gruyere cheese
- 3 ounces thin sliced prosciutto
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees, and lightly spray an 8 x 8 inch baking pan.
- Roll out the pizza dough to about 10 x 16 inch rectangle
- Spread the pesto over the dough, and sprinkle the sun-dried tomatoes and cheese evenly over. Lay the prosciutto over the cheese in a single layer.
- Starting at one of the long ends, roll the dough and seal the edge.
- Using a serrated knife, slice the dough into 9 even pieces (about 1 1/2 inches each). I usually cut about 1/2 inch off of each end to remove any excess dough that doesn't have enough filling.
- Lay the rolls in the prepared pan, and brush with the egg.
- Bake for about 35-40 minutes or until light golden brown. Serve immediately.
Nutrition
Calories: 133kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 228mg | Potassium: 140mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 0.5mg
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