The Shady Porch: Ham & Cheese Stromboli


Ham & Cheese Stromboli

We've been having Soup on Sundays for a couple of weeks now. Sometimes the savory richness of a slow-simmered soup is enough... and sometimes it needs an additional bite to go with it. That's how this Ham & Cheese Stromboli came about. It is a light, easy-to-make recipe that can stand alone as a sandwich, or be served as a side dish. It only takes a few minutes to put together, but, after it bakes, the flavors seems like this had to have taken all day to create. Amazingly flexible, this hot sandwich can become ANY sandwich...even if you want to stay within the Ham & Cheese model - cheddar cheese instead of Swiss, marinara sauce instead of Dijon - the limits of the sandwich fillings are limited only by your tastes and your imagination.

1 - Crescent seamless dough sheet
1 pkg sliced deli-style ham
6-8 slices Swiss cheese
2 T. Dijon mustard
1/4 t. Garlic salt
Italian seasoning
1 egg, whites only

  1. Preheat oven as directed on Crescent sheet dough package. 
  2. Spread dough out on greased cookie sheet and brush a layer of Dijon mustard over the dough.
  3. Add 6-8 slices of Swiss cheese over the dough, spacing them evenly.
  4. Add a layer of deli-style ham, covering the surface completely.
  5. Sprinkle a light layer of garlic salt over the surface of the ham.
  6. Take one side of the dough (lengthwise) and roll it the middle and then roll it again, pinch the ends and seam closed. 
  7. Brush the Stromboli in an egg white wash and sprinkle the top with Italian seasoning.  Cut 4-5 vent holes along the top of the dough.
  8. Bake as directed on dough packaging. Slice and serve while warm. 
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