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Ham and Swiss Stromboli Recipe

Ham and Swiss Stromboli Recipe

This pretty swirled sandwich loaf from Pat Raport of Gainesville, Florida is fast, easy and versatile. "Fill it with anything your family likes," she suggests. "Try sliced pepperoni and provolone cheese, or anchovies and ripe olives if you're feeling adventurous."
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6-8 servings


  • 1 tube (11 ounces) refrigerated French bread
  • 6 ounces thinly sliced deli ham
  • 6 green onions, sliced
  • 8 bacon strips, cooked and crumbled
  • 1-1/2 cups (6 ounces) shredded Swiss cheese


  • 1. Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet.
  • 2. With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. Bake at 350° for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. Yield: 6-8 servings.

Nutritional Facts

1 piece: 289 calories, 15g fat (8g saturated fat), 46mg cholesterol, 725mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 18g protein.

Reviews for Ham and Swiss Stromboli

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Reviewed Feb. 6, 2016

"Super easy, fast and so yummy. I used a tube of pizza dough because I couldn't find the French bread tube. I left out the onions because I can't digest them and the bacon because I didn't have any. I added turkey and provolone to the ham & Swiss, then did an egg wash before cutting the slits. It turned out so good! This is one of those recipes that you can alter depending on your taste and what is in your fridge. I think it would have been really tasty to add a light layer of Dijon Mustard, but I didn't think of it until I tasted the finished product. It was still "The Bomb". My sister loved it. My husband, who is super picky loved it, too. Pizza dough worked perfectly. I will make this again and again. It is so easy!"

Reviewed Jan. 19, 2016

"Yum, s really easy and fast dinner"

Reviewed Jul. 9, 2015

"This a delicious stromboli! I often serve it when I have my girlfriends all gathered for lunch, it's a recipe that everyone asks for."

Reviewed Jan. 1, 2015

"This was a simple and quick appetizer. I had to substitute thin pizza crust as the store was out of French bread. turkey was substituted for ham due to personal preference. Also, for personal preference, I sprinkled some black pepper and Italian seasoning. It was made for a New Years Eve party and was a hit."

Reviewed Feb. 14, 2014

"I use refrigerated pizza dough. It does unroll and change up stuffing based on availability in my fridge and taste wants at the time. great easy sandwich."

Reviewed Jan. 26, 2014

"Not too impressed with the French roll bread or the flavor combo. As another reviewer said, once opened, the bread loaf could not be unrolled. I think this caused the bread to be thicker in some areas because it was hard to "spread". Not a big fan of the flavor combo."

Reviewed Aug. 12, 2013

"Family loves it, I have made it many times."

Reviewed Feb. 1, 2013

"I make this quite often--VERY easy and YUMMY! Our family loves it! I often use Pillsbury crescent roll dough, doubled and pinched on seams, or the seamless crescent roll dough that you can buy now. It's delicious! However, I usually bake mine at 325* for around 25-30 minutes. That way it gets done slower on the outside while still getting the inside done too."

Reviewed Aug. 12, 2012

"I used the pre-made pizza crust you get at the grocery store. Used some leftover honey ham we baked for Easter...diced, and diced swiss cheese. I did add some fresh herbs from the garden and green onion, left out the bacon.... took about 40 minutes to bake. Was very easy to assemble and a great way to use up leftover ham."

Reviewed Jul. 2, 2012

"THe first direction requires you to UNroll dough into a rectangle, well the dough had no way to unroll, it was all one piece, I tried pressing it out w/ my hands but that made a mess! I got out a rolling pin - WORSE! I finally used my arm to flatten it somewhat. The rest was a breeze -NOT - rolling it up was also a challenge, as the dough was not cooperative. I would love to see a video of someone actually UNROLLING the dough! HA!"

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