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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
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    2 loaves (8 servings each)

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