Mozzarella Ham Stromboli Recipes

HAM AND SWISS STROMBOLI

Steps:

• Preheat oven to 350°. Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet., With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. Bake 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm.

HAM AND CHEESE STROMBOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Let dough rise according to package instructions, then punch down, and divide into 4 pieces.
• On a floured surface, roll each piece of dough into a long oval shape. Spread each with sauce, then layer with ham, capacola, salami, and pepperoni. Sprinkle with garlic powder, then top with mozzarella, onion, mushrooms and bell pepper. Bring the long sides together over the center, and pinch together to seal. Turn over, so that the seam is on the bottom, and place on an ungreased baking sheet. With a sharp knife, cut 3 diagonal slices to allow the steam to escape.
• Bake in preheated oven for 20 to 30 minutes, or until golden brown.

MOZZARELLA HAM STROMBOLI

Steps:

• 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.

HAM AND PEPPERONI STROMBOLI

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.
• Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.

HAM & TOMATO STROMBOLI

Steps:

• Make the dough, leave to rise and knock back as stated. Heat oven to 200C/fan 180C/gas 6.
• On a lightly floured surface, roll the dough out to a rough rectangle about 40 x 25cm. Spread the sauce over the dough, leaving a small border, and scatter over the ham, mozzarella and basil. Tuck the short sides in and roll up the long side like a Swiss roll. Lift onto a tray, seal-side down, and brush with the egg. Bake for 30 mins until puffed up and golden - don't worry if there are a few cracks. Leave to cool slightly, then serve sliced on a board.

MOZZARELLA HAM STROMBOLI

Steps:

• 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 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut with a serrated knife.

HAM AND SWISS STROMBOLI

Steps:

• Unroll dough on a lightly greased baking sheet. Place ham on dough, don't go all the way to the edge, leave about a 1/4 to 1/2 inch; spread Ranch Dressing over the ham; sprinkle evenly with onions, bacon and cheese. Roll up jelly-roll style, start with the long side. Pinch edges to seal and tuck the ends under. Place the seam side down on the baking sheet.
• Cut several slits on top of the loaf (about 1/4 in deep). Bake at 350°F for 26-30 minutes until golden brown. Cool a bit before slicing.

STROMBOLI

Steps:

• Wrap the bread dough in plastic wrap and thaw overnight in the fridge.
• Preheat the oven to 375°.
• Place the dough on lightly greased baking sheet.
• Pat the dough to a 10x15-inch rectangle.
• Arrange the mozzarella cheese lengthwise down center; layer with pepperoni, then provolone; ham is last.
• Moisten the edges of dough with water.
• Bring each long side of dough to center; press edges together securely-to seal ends.
• Brush loaf with melted butter and sprinkle top with parmesan cheese.
• Bake for 20 minutes or until lightly browned.
• Cool on wire rack.
• Cut with serrated knife into 12 pieces.
• Serve with your favorite pizza sauce-warmed.