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Fontina Ham Stromboli Recipe

Fontina Ham Stromboli Recipe photo by Taste of Home

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“Pesto seasons these savory meat- and cheese-stuffed slices that my family and friends love. The loaves freeze well—baked or unbaked.” —Nancy Piano, Nevada City, California

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Fontina Ham Stromboli Recipe

Prep: 40 min. Bake: 30 min.

Yield: 16 Servings

40 30 70

Ingredients

1 large onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 loaves (1 pound each) frozen bread dough, thawed
1/2 cup prepared pesto, divided
2 teaspoons dried basil
1/2 pound sliced deli ham
1/2 pound thinly sliced prosciutto or additional deli ham
1/2 pound sliced fontina cheese
1/4 cup grated Parmesan cheese

Directions

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. Yield: 2 loaves (8 servings each).

Nutritional Facts 1 slice equals 314 calories, 14 g fat (5 g saturated fat), 39 mg cholesterol, 915 mg sodium, 29 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Fontina Ham Stromboli in Taste of Home December/January 2011, p36

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Reviews for Fontina Ham Stromboli

Fontina Ham Stromboli

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Reviewed on Jul. 31, 2012 by sschrock

I thought the dough was hard to work with and roll out; might use the Pillsbury Pizza Dough next time. Also thought about changing up the ingredients b/c my 17 y/o, who doesn't normally have a picky pallet, didn't care for the pesto. Thinking about doing just pizza sauce, pepperoni, sausage, and mozzarella cheese. My husband and I really enjoyed it.

Reviewed on Apr. 14, 2012 by krystaljoy

My favorite stromboli recipe yet.

Reviewed on Oct. 13, 2011 by shelleystirs

Made this for a meal exchange...it got rave reviews!

Reviewed on Jan. 18, 2011 by bdonnelly20

Delicious! You can easily change the meat, cheese to your liking - make a different stromboli each time! I think the pesto is my favorite part of it.

I made my own pizza dough from my bread machine.

Reviewed on Dec. 30, 2010 by RDKM

Christmas Eve this year we had Fontina Ham Stromboli. It was great! I even gave some out as part of a Christmas gift and got rave reviews. Thank you for sharing your recipe with others.

Reviewed on Dec. 25, 2010 by becky6319

This is a very tasty recipe. I used Pillsbury Pizza Crust instead of the dough because I have a hard time working with the bread dough. That also made it easier to make only one instead of 2.

Reviewed on Dec. 18, 2010 by aug2295

This recipe was awesome! Perfect cold day lunch, with a nice bowl of soup. And it is so easily adapted to your preference - I made it once with all ingredients suggested, once with salami and american and then with meatballs and parmesan cheese and all were top notch!