Prosciutto Mozzarella Pinwheels

We made these for Betsy's birthday and they were
soo yummy! It was really easy too.      Sarah Stephenson

Flour, for dusting 1 pound purchased pizza dough (we made our own) 2 cups shredded mozzarella cheese 7 ounces prosciutto, thinly sliced 1 cup coarsely chopped baby spinach (about 1 and 1/2 ounces) 1 tablespoon olive oil Kosher salt and freshly ground black pepper. Directions: Preheat the oven to 425 and position a rack on the lower third of the oven. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the pizza dough into a rectangle, about 1/4 inch thick. Sprinkle half of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the chopped spinach, then top with the remaining cheese. Roll the dough into a thing cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam side down, on the baking sheet and bake for 25 minutes, or until the top is golden brown. Cool the roll for 3 to 4 minutes, then use a serrated knife to cit it into 3/4 inch wide slices.