Directions

1. 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.
2. Heat oven to 375 degrees F. 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 8-10 minutes longer, until topping is thoroughly heated through. Cut tart into 1 1/2-inch squares to serve warm.