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Fontina Ham Stromboli

 Fontina Ham Stromboli
“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
16 ServingsPrep: 40 min. Bake: 30 min.

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).

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Fontina Ham Stromboli (continued)

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.