I think that I lose some cooking ability while pregnant.  I blame it all on the pregnancy brain and not on my general cluelessness.  This morning I woke up wanting coffee.  My doctor actually told me to have some daily to combat the dizziness I’ve been feeling.  So, I try to make a pot of siphon coffee.  I made it with way too many coffee grinds.  I had completely forgotten the ratio.  My husband joked and said “You have your own website, with your own instructions that you posted… and you forgot?”.  Oh yeah, check Multitasking-Mom.  Right… Duh.

So, I have been trying to stick with fairly simple recipes.  Even on the weekends I’m making things that don’t take too much time.  I am, however, excited about Thanksgiving and the feast that we will prepare.  I can’t wait to blog that one.  And yes, I’ll be standing on my Gel Pro mat the whole time I make it.

The other night I made this recipe.  I totally *heart* arugula, but keep in mind that when you cook it, it loses its “bite”.   You could easily substitute spinach for the arugula in this recipe.  You could also substitute thinly sliced ham or salami for the prosciutto, but who doesn’t love prosciutto?

Prosciutto and Gruyere Strombolis
courtesy of Cooking Light, August 2004

serves: 4 (1 roll each)
WW Points: 6

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

Preheat oven to 425 degrees.

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.

*** I served this with the Tomato Basil soup from V8 since my blender had bit the dust (and it was great!). I’d also recommend making this Quick Tomato and Basil Soup recipe.

~M