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Prosciutto Spinach Tart recipe

Cut into little squares, this deliciousprosciutto and spinach tart is best served warm.

Recipe: Prosciutto SpinachTart

5 ounces shaved prosciutto
1 (9-ounce) package frozen chopped spinach, thawed and drainedwell
1 (13.75-ounce) can artichoke bottoms, drained and chopped
3/4 cup freshly grated Parmesan cheese2/3 cup mayonnaise
2/3 cup sour cream
1/4 teaspoon garlic pepper
2 (8-ounce each) cans crescent dinner rolls

  • Tear prosciutto into small uneven pieces;set aside about 1/4 torn prosciutto for final garnish.
  • Squeeze spinach in paper toweling, oragainst the side of a strainer to remove as much excess moistureas possible.
  • In medium bowl stir together spinach,3/4 of the prosciutto, artichoke, cheese, mayonnaise, sour cream,and garlic pepper.
  • Heat oven to 375°F (190°C).
  • Unroll dough into 4 rectangles. Placecrosswise in ungreased 15 x 10 x 1-inch baking pan; press doughover bottom and 1-inch up sides of pan to form crust. Press perforationsto seal so dough is one smooth sheet. Bake 12 minutes, untillight golden brown.
  • Remove from oven; spread prosciutto mixtureevenly over crust, top with reserved pieces of prosciutto, arrangingevenly over top.
  • Bake for 8 to 10 minutes longer, untiltopping is thoroughly heated through.
  • Cut tart into 1 1/2-inch squares to servewarm.

    Makes 60 squares.

    Note: Prosciutto is available at gourmetand Italian markets and some larger supermarket deli counters.

    Nutrition Facts for one square:Calories50 calories Protein 2 grams Fat 3 grams Sodium 160 milligramsCholesterol 5 milligrams Saturated Fat 1 grams Carbohydrates5 grams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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