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Fontina Ham Stromboli


image for fontina ham stromboli

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • ½ cup prepared pesto, divided
  • 2 teaspoons dried basil
  • lb. sliced deli ham
  • ½ lb. sliced fontina cheese
  • ¼ cup grated Parmesan cheese

In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.

On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.

Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.

Makes 16 servings

Source : Taste of Home

I happen to be pretty bad at these types of recipes. Me and rolled dough just do not get along very well. Don’t they look pretty?

image of fontina ham stromboli loaves

The dough never quite bakes and the middle of the bottom is always a little more chewy than one would prefer. However, the filling for this one was delicious! So we toughed through the chewy dough. I really liked the pesto brushed on the top. It gave it that extra kick of flavor. Not the cheapest meal to make, with all those specialty ingredients that we do not typically indulge in, but well worth it. And we even got left overs out of this meal.

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