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"The original recipe for this savory bread called for salami, but I use ham instead," writes Janice Brightwell of Jeffersonville, Indiana. "People are always amazed that it only takes about 15 minutes to assemble. I usually serve it with tomato soup."
Nutritional Facts 1 serving (1 slice) equals 273 calories, 12 g fat (7 g saturated fat), 38 mg cholesterol, 798 mg sodium, 24 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Mozzarella Ham Stromboli in Quick Cooking May/June 2003, p8
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Reviewed on Jan. 14, 2013 by Ashaline
This a very regular dinner at my house. It's very good, super easy and the topping makes it extra special.
Reviewed on Nov. 07, 2011 by shecooksalot
Really quick and easy and so delicious. Used with my favorite bread machine pizza dough recipe. Will definately experiment with different meat and cheese combinations next time!
Reviewed on Oct. 09, 2011 by noelgandersons
I used ham and pastrami...very good and will make it again!
Reviewed on Aug. 24, 2011 by agnes24
This has become a family favorite with my own fave using pepperoni instead of ham.
This has become a family favorite with my own being pepperoni instead of ham.
This has become a daily favorite with my own being pepperoni instead of ham.
Reviewed on Jun. 05, 2011 by osuharrod
Tips: Make on parchment paper for easy rolling with no sticking. I bake it at 350* for 30-35 mins. It takes a little longer, but dough is completely cooked. Just don't over brown.
This is a family favorite. It is so versatile. Fill it with any combination of meat(s) and cheese(s). Use parchment paper for easy clean up. Canned pizza dough works in a pinch. Soup, salad, steamed bagged veggies or your hearts desire make this a busy Mom's favorite dinner. The possibilities are endless!
Reviewed on Feb. 19, 2011 by twinster
I have made this recipe many times. I like to add pepperoni to it. I have also added mushrooms and green peppers to it as well. Quick to put together and very tasty.
Reviewed on Jan. 26, 2010 by SusanOff
We used swiss chesse and it was delicious. The only "problem" we had was working with the dough. It was hard to pat the dough as directed. We needed to use a rolling pin and even then it was quick to bounce back and then holes occurred. The thin area made it hard to roll, too. I might use a pizza dough or actual bread dough next time. Just because they are easier to work with. Otherwise, delicious.
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