Another recommended recipe, this time from the kitchen of Bethany Hansen (formerly of Koenig fame). B noted that the stromboli “will be MUCH more bready if you use frozen bread dough. I personally like it, but Andrew prefers the thinner ratio of the refrig. French bread.” Point taken, and I sided with Andrew for last night’s community dinner. Yum-o. Thanks, B!
1 tube (11 oz.) refrig. French bread or frozen bread dough
6 oz. thinly sliced deli ham
6 green onions, sliced
6 bacon strips, cooked and crumbled
1.5 cups (6 oz.) shredded Swiss cheese
Unroll dough on a greased baking sheet. Place ham over dough to within 1/2″ of edges. Sprinkle evenly with onions, bacon, and cheese. (You can customize it, if you’d like, by adding other vegetables – green pepper, mushroom, etc.) Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on sheet.
With a sharp knife, cut several 1/4″ deep slits on top of the loaf. Bake at 350 deg. for 26-30 mins. or until golden brown. Serve warm.