Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories257.9 kcal (13%)
Total Fat15.4 g (22%)
Carbs20.8 g (8%)
Sugars3.1 g (3%)
Protein10.4 g (21%)
Sodium493.3 mg (25%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsall-purpose flour
1puff pastry sheet
thawed
1egg
beaten
½ cupmozzarella cheese
grated or shredded
¼ cuppepper jack cheese
1 tablespoonfresh oregano leaves
chopped
2 teaspoonsolive oil
1 teaspoonlemon juice
1 tablespoonfresh parsley
chopped
⅛ teaspoonkosher salt
⅛ teaspoonfreshly ground black pepper
1 cupbaby arugula
packed
2 ouncesprosciutto
thin
½ cupsun-dried tomatoes
diced
Instructions
Step 1
Preheat your the oven to 400°F.
Step 2
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10x16-inch rectangle. Line a baking sheet with parchment paper. Place the pastry sheet on the baking sheet.
puff pastry sheet1 
all-purpose flour2 tablespoonsStep 3
Using a sharp knife, create a 1-inch border around the edge of the pastry sheet.
Step 4
Brush your egg wash to the entire sheet. Then sprinkle the cheeses and oregano on the pastry to the border.
egg1 
mozzarella cheese½ cup
pepper jack cheese¼ cup
fresh oregano leaves1 tablespoonStep 5
Bake for 20 minutes or until the pastry is golden brown.
Step 6
Whisk the oil, lemon juice, parsley, salt and black pepper in a bowl with a fork or whisk. Then add the arugula and toss to coat.
olive oil2 teaspoons
lemon juice1 teaspoon
fresh parsley1 tablespoon
kosher salt⅛ teaspoon
freshly ground black pepper⅛ teaspoon
baby arugula1 cupStep 7
Once the pastry is golden brown, add your prosciutto, sun-dried tomatoes and arugula mixture. Cut the pastry and enjoy!
prosciutto2 ounces
sun-dried tomatoes½ cupNotes
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