Prosciutto and Gruyere Strombolis

This is no ordinary ham and Swiss. This five-ingredient recipe comes together quickly to yield a tasty Italian sandwich.
Yield 4 servings (serving size: 1 roll)
Ingredients
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 425°.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm.

Calories: 275 (28% from fat)

Katherine Cobbs, Cooking Light, AUGUST 2004

Italian Chicken Baguette

Makes 4 servings
Ingredients
4 thin sliced chicken breast cutlets
1/2 cup prepared reduced calorie balsamic vinaigrette and marinade
1 baguette
8 think slices provolone
4 leaves of bibb or green lettuce
1 jar (12 oz) roasted red peppers (drained)

Preparation
1. Heat gas grill to high OR prepare charcoal grill with hot coals OR heat broiler.
2. Place cutlets in a zip lock bag. Add 1/4 cup of the balsamic vinaigrette and let marinate at room temp for 10 minutes.
3. Trim ends from baguette. Slice into 4 equal pices and cut pieces horizontally in half, leaving ont end attached to make a "bun". Spread 1 TB of the remaining Vinaigrette on each bun.
4. Divide the roasted red peppers evening among the 4 buns.
5. Grill or broil mainated chicken for 2 minutes. Flip over cutlets. Top with 1/4 of the cheese (about 2 thin slices.). Grill or broil an additional 2-3 minutes or until cooked through and cheese is melted.
6. Transfer cutlets to buns and top with the lettuce leaves.

341 calories per serving.