Mozzarella Ham Stromboli

By Addie

"The original recipe for this savory bread called for salami, but I use ham instead," writes Janice Brightwell of Jeffersonville, Indiana. "People are always amazed that it only takes about 15 minutes to assemble. I usually serve it with tomato soup." (Taste of Home)

Ingredients

• 1 tube (11 ounces) refrigerated crusty French loaf
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/4 pound thinly sliced deli ham
• 1 tablespoon butter, melted
• 1 tablespoon grated Parmesan cheese

Preparation

Step 1

On a lightly floured surface, unroll dough at seam. Pat dough into a 14-in. x 12-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 at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Yield: 6 servings.


REVIEWS:

Really quick and easy and so delicious. Used with my favorite bread machine pizza dough recipe. Will definately experiment with different meat and cheese combinations next time!

I used ham and pastrami...very good and will make it again!

This has become a family favorite with my own being pepperoni instead of ham.

Tips: Make on parchment paper for easy rolling with no sticking. I bake it at 350* for 30-35 mins. It takes a little longer, but dough is completely cooked. Just don't over brown.

This is a family favorite. It is so versatile. Fill it with any combination of meat(s) and cheese(s). Use parchment paper for easy clean up. Canned pizza dough works in a pinch. Soup, salad, steamed bagged veggies or your hearts desire make this a busy Mom's favorite dinner. The possibilities are endless!

I have made this recipe many times. I like to add pepperoni to it. I have also added mushrooms and green peppers to it as well. Quick to put together and very tasty.

We used swiss chesse and it was delicious. The only "problem" we had was working with the dough. It was hard to pat the dough as directed. We needed to use a rolling pin and even then it was quick to bounce back and then holes occurred. The thin area made it hard to roll, too. I might use a pizza dough or actual bread dough next time. Just because they are easier to work with. Otherwise, delicious.

Very tasty. The only problem I had was the middle part of the bread was a little bit doughy - even though we cooked it for about 25 minutes. If I can figure out where I went wrong, I'll definitely make it again.