- Preheat oven to 350°F.
- Coat a half sheet baking pan with non-stick cooking spray.
- In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined.
- On a lightly floured surface, carefully unroll French loaf dough; roll into a 15"x10" rectangle.
- Transfer to baking pan.
- Layer prosciutto, cheese, and red peppers lengthwise down center third of rectangle.
- Top with olive mixture.
- On each long side, cut 10 strips about 3 1/2" into the center.
- Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal.
- Brush with remaining oil and sprinkle with remaining Parmesan cheese.
- Bake 30-35 minutes or until golden brown.
- Let stand 10 minutes before cutting.
- Serve warm.
Makes 12 servings.
Approximate Nutrient Analysis per serving:
170 calories, 9 g fat, 3 g saturated fat, 15 mg cholesterol, 500 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g sugar, 8 g protein
