Cut into little squares, this delicious prosciutto and spinach tart is best served warm.

Prosciutto Spinach Tart

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 freshly grated Parmesan cheese
2/3 cup mayonnaise 2/3 cup sour cream 1/4 teaspoon garlic pepper 2 (8-ounce each) 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°F (190°C).
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 to 10 minutes longer, until topping is thoroughly heated through.
Cut tart into 1 1/2-inch squares to serve warm.

Makes 60 squares.

Note: Prosciutto is available at gourmet and Italian markets and some larger supermarket deli counters.

Nutrition Facts 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 provided courtesy of Pork: The Other White Meat.