Wednesday, February 22, 2012

prosciutto, spinach & goat cheese stromboli

{Let's take a break from Savannah.  I'll get back to it tomorrow.  Or perhaps you are relieved?  I don't blame you.}
If you weren't aware, yesterday was Fat Tuesday.  We had plans to go out for dinner last night, but Brian had to work late.  It was still Fat Tuesday, so I wanted something just a little extra special.  But I had to use what was on hand, and after a quick inventory, this recipe was the result.  I adapted a recipe my own mama has been making for years.  It is really easy, really quick, and really tasty.  If you'd like to try it out, here's what you'll need:

4 oz goat cheese
3-4 oz prosciutto
9 oz package frozen spinach (defrosted)
1 can crescent rolls
3 T cream cheese
1 T sour cream
1/2 cup shredded sharp cheddar
1-2 minced garlic clove
serves 4 (unless Brian is there; then it serves 2)

First, preheat the oven to 375.  Put your defrosted spinach in a colander, pressing it down with a spoon to get as much water out as possible.  Leave to drain while you assemble the rest of the ingredients.
Mix together the goat cheese, cream cheese, sour cream, and your minced garlic.  I cheated and used the squeezy tube of garlic because we did not have fresh garlic on hand. 
Add in the drained spinach and the shredded cheddar.
Pop open that can of crescent rolls.  Yes this is a super cheat as far as stromboli is concerned.  You are definitely supposed to mix up an Italian Bread recipe from scratch, but this is a quick recipe, remember?  Feel free to make your own fresh bread if you are a perfectionist.  Or if you don't have children and lots of time on your hands.
Uh, where was I?  Oh yes.  Crescent rolls.  Unroll and press the seams together as best you can, making a rectangle.  {Dear Pillsbury:  bring back the crescent sheet.  The perforated rolls are making my life hard and full of strife.  Yours forever anyway, Ruthie}
Spread your cheesy spinach mixture in a strip across the middle.
Top with the prosciutto. 
Carefully roll it all up lengthwise.  Cursing the perforations as you roll and spinach leaks out.  The cursing is just an optional step there.  Maybe you gave up cursing for Lent.  I would never do such a thing.  No fucking way!  (sorry mom...)
Now is the time that if you used something without perforations (or if your perforations really sealed up well) you would need to make slits for venting the steam while cooking.  I obviously have enough venting there.  Bake for about 12- 15 minutes, or until the crust is nicely browned.
Let cool for about 5 minutes, and make angled slices with a serrated knife.  Easy!
Eat up!  Well, don't eat up today if you follow Lent.  No meat today.  Go ahead and eat up tomorrow! 


  1. That's an impressive improvisation! Anything rolled in pastry is yummy and looks so professional- nice work.

  2. Come and be my personal chef!!!!!!!
    I'm serious.
    Right now.


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