Recipe by AUTUMNHEARTS
"A scrumptious pastry filled with prosciutto, spinach, and provolone cheese!"
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dry bread crumbs
thinly sliced prosciutto
2 (10 ounce) boxes
frozen chopped spinach - thawed, drained and squeezed dry
sliced provolone cheese
green onions, sliced
banana peppers, seeded and sliced
This is a great recipe. I added a layer of scrambled eggs in the middle. It adds some height and color. I also used roasted red peppers instead of banana peppers.
I wanted to like this, but something just wasn't quite right ... it was best right out of the oven, the leftovers were unappealing to me. Won't make again.
labor intensive but well worth it! a healthy slice is practically a meal. the classic combo of prosciutto, spinach and provolone make this a delicious treat.
I would probably add more prosciutto next time. Very good though.
This was good, but had a strong salt flavor, I'm assuming from the proscuitto. Definitely not a once-a-month meal, more like every 6 mo or so. Next time I think I'll mix some cream cheese into the spinach to make it creamier as well as adding some sliced mushrooms.
A little expensive to make, but tastes great! Warmed the leftovers on medium heat in a skillet for lunch the next day. It gets better as it sits!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 220
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