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Makes 60 squares.
• 5 ounces shaved prosciutto
• 1 9-ounce package frozen chopped spinach, thawed and drained well
• 1 13.75-ounce can artichoke bottoms, drained and chopped
• 3/4 cup grated Parmesan cheese
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 1/4 teaspoon garlic pepper
• 2 8-ounce 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, 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.
Prosciutto is available at gourmet and Italian markets and some larger supermarket deli counters.
utrition Facts: Nutritional values for one square.
Calories 50 calories; Protein 2 grams; Fat 3 grams; Sodium 160 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 5 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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