Directions:
- In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.
- On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges.
- Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
- Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 2 loaves (8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.12 Kcal (1135 kJ) | ||
| Calories from fat | 154.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.19g | 26% | |
|---|---|---|---|
| Cholesterol | 39.04mg | 13% | |
| Sodium | 755.39mg | 31% | |
| Potassium | 193.1mg | 4% | |
| Total Carbs | 14.99g | 5% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 14.15g | 28% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 15mg | 83% | |
| Calcium | 143.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 300.11 Kcal (1257 kJ) | ||
| Calories from fat | 171.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.03g | 26% | |
|---|---|---|---|
| Cholesterol | 43.22mg | 13% | |
| Sodium | 836.16mg | 31% | |
| Potassium | 213.75mg | 4% | |
| Total Carbs | 16.59g | 5% | |
| Sugars | 2.25g | 8% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 15.66g | 28% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 16.6mg | 83% | |
| Calcium | 158.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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