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Ham and Swiss Stromboli

Posted by on Jan. 16, 2013 at 7:58 AM
  • 2 Replies
  • 150 Total Views


Ham-and-Swiss Stromboli Photo by: Randy Mayor; Lydia DeGaris-Pursell

Ham-and-Swiss Stromboli

The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese.

Cooking Light JANUARY 2001

  • Yield: 1 (1-pound) loaf, 8 servings (serving size: 1 slice)

Ingredients

  • 3 cups bread flour
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon nonfat dry milk
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons bread-machine yeast
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 cup (3 ounces) chopped ham
  • 1/2 cup (2 ounces) cubed Swiss cheese
  • 1 1/2 teaspoons cornmeal
  • 1 large egg, lightly beaten

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.

Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.

Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.

Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Preheat oven to 350°.

Uncover dough; brush with egg. Bake at 350° for 35 minutes or until browned. Cool slightly.

by on Jan. 16, 2013 at 7:58 AM
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Replies (1-2):
ZsMommy
by Baker's Apprentice on Jan. 16, 2013 at 8:02 AM

Oh yum!

momofsix317
by Bakery manager on Feb. 5, 2013 at 11:10 PM
1 mom liked this

I will have to try this one!!! Thanks for posting it!

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