Ham & Swiss Stromboli

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.

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3 Responses

  1. How’d it turn out?

  2. Muy delicioso! Thanks for sending this one in my direction. It will definitely be fun to tweak ingredients to create different flavors. Plus, Livia was able to help me add toppings (between bitefuls, that is).

  3. I like it because it’s pretty difficult to ruin, and it’s easy to make, and quick. Plus it tastes good! I’m glad you enjoyed it. I’m definitely enjoying this website as a recipe resource.

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