Ham and Cheese Stromboli Recipe
Stromboli is quickly becoming my number one go to meal! Let me be more specific, this ham and cheese stromboli recipe has my heart, along with Mariah Carey and my Swiffer Wet Jet. It is quick, simple and I usually have most ingredients laying around to throw together for a last minute meal.
You know how store bought dough is about 27 ingredients in it?Well, this dough only has six, and that is why I love it. Plus, it tastes soooo much better! And did I mention how easy it is?? You just combine the ingredients in the kitchen aid, knead it while you jam to a few of your favorite 80’s hits, and let it rise for 15 minutes. Thats it!
As much as I like to plan out new and exciting dinners, when the time to cook actually rolls around, I tend to stick with whatever I can make that’s quick, easy, and won’t be frowned upon by my kids. Do your kids do that to you? Mine sure do!
That’s why I am absolutely in love with this easy ham and cheese stromboli recipe! It’s quick (under 25 minutes), easy (only a few ingredients), and my kids love it (did I mention the ham and cheese?!)
Roll into a rectangle. This dough rolls out like a dream! Make sure you knead it the full five minutes, that will help it keep its form and not shrink back after you roll it. Brush on some melted butter (I love this silicone pastry brush) and sprinkle with garlic bread seasoning.
Sprinkle the cheese in an even layer, and then add more. You can never have enough cheese!
I made this stromboli with the new SmokeMaster Black Forest Ham from Boar’s Head. You can find it at your local grocery store’s deli. We really enjoyed it since it’s crafted with the finest ingredients, and is naturally smoked with imported German beechwood. It’s so delicious and has a distinct flavor that is rich and smooth. It even smelled nice and smoky when I took it out of the package!
Ingredients
Directions
You know how store bought dough is about 27 ingredients in it?Well, this dough only has six, and that is why I love it. Plus, it tastes soooo much better! And did I mention how easy it is?? You just combine the ingredients in the kitchen aid, knead it while you jam to a few of your favorite 80’s hits, and let it rise for 15 minutes. Thats it!
As much as I like to plan out new and exciting dinners, when the time to cook actually rolls around, I tend to stick with whatever I can make that’s quick, easy, and won’t be frowned upon by my kids. Do your kids do that to you? Mine sure do!
That’s why I am absolutely in love with this easy ham and cheese stromboli recipe! It’s quick (under 25 minutes), easy (only a few ingredients), and my kids love it (did I mention the ham and cheese?!)
Roll into a rectangle. This dough rolls out like a dream! Make sure you knead it the full five minutes, that will help it keep its form and not shrink back after you roll it. Brush on some melted butter (I love this silicone pastry brush) and sprinkle with garlic bread seasoning.
Sprinkle the cheese in an even layer, and then add more. You can never have enough cheese!
I made this stromboli with the new SmokeMaster Black Forest Ham from Boar’s Head. You can find it at your local grocery store’s deli. We really enjoyed it since it’s crafted with the finest ingredients, and is naturally smoked with imported German beechwood. It’s so delicious and has a distinct flavor that is rich and smooth. It even smelled nice and smoky when I took it out of the package!
Ingredients
- 1 tube (11 ounces) refrigerated crusty French loaf
- 2 cups shredded part-skim mozzarella cheese
- 1/4 pound thinly sliced deli ham
- 1 tablespoon butter, melted
- 1 tablespoon grated Parmesan cheese
Directions
- Preheat oven to 375°. On a lightly floured surface, unroll dough. Pat dough into a 14x12-in. rectangle. Sprinkle mozzarella cheese over dough to within 1/2 in. of edges. Top with a single layer of ham.
- Roll up tightly from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush top of loaf with butter; sprinkle with Parmesan cheese.
- Bake 20-25 minutes or until golden brown. Cool on a wire rack 5 minutes. Cut with a serrated knife.
