Ham and Cheddar Stromboli is a recipe from my friend Shelly. Originally from Cooking Light, Shelly recommends it as a food gift for new moms. It's a good source of protein, can be eaten with one hand, and it can be frozen in individual portions.
Scratch Ham and Cheddar Stromboli Dough
The original scratch bread dough recipe was designed for a bread maker, but I made the dough with my stand mixer. It’s incredibly easy to work with, so if you think you are a klutz with dough – no worries here! The recipe calls for active dry yeast, but feel free to use quick rising, in which case you just mix it in with the dough.
Fillings
Consider the amount of ham and cheese a suggestion. You can stuff it with as much meat or cheese as you want. Since I don't have a huge crowd to feed, I served everyone a sample, cut the rest into slices and wrapped individually. Fuzz will be eating this all week, I suppose. Of course I'm all ready to try a new variation.
Update: There is a new variation! Here's a link to the Feta & Spinach Stuffed Stromboli.
Recipe
Ham and Cheddar Stromboli
Ingredients
- 1 packet of yeast
- 1 cup warm water 115 degrees
- 3 cups 13.5 oz bread flour
- 1 teaspoon salt
- 1 tablespoon dry milk powder
- A generous tablespoon olive oil
- 6 ounces of thinly sliced ham use more or less as needed
- 3-4 ounces of sliced cheese
- Some lightly beaten egg for brushing
- Sesame seeds
Instructions
- Sprinkle the yeast over the warm water and let proof until bubbly.
- Combine the flour, salt and milk powder in the bowl of a stand mixer. Add the yeast mixture and the olive oil and stir until dough comes together, then put the mixture under the dough hook and knead until it is smooth and elastic.
- Put the dough in an olive oil coated bowl and flip it around to coat. Cover and let rise for 1 hour.
- Punch down the dough and on a floured surface, roll it into an oval about 10 x 8. Lay the ham and cheese across half the dough, leaving a 1 inch border. Fold dough over filling and press edges to seal. Transfer to a parchment lined baking sheet. With a razor blade, make 3 or 4 cuts across the top. Let rise for another hour.
- Before baking, brush with egg and sprinkle with sesame seeds. Bake at 350 degrees F. for 35 minutes. Let cool for about 10 minutes, then cut into 8 slices.
Vera says
Awsome! I am going to make these for my kids lunches!! So much better for you than a hot pocket!!!! 🙂
Karen Schmidt-Dill says
The variations ought to be just about endless for this.
Yes, Carole, I am snowed/drifted in too. Waiting on a big tractor blower to come.
I made sourdough whole wheat cheddar cheese rolls yesterday during the blizzard and think I'll do Sourdough English Muffin bread today. Or, maybe Stromboli. Lets see, I have left-over pork roast and broccoli and...
Carole Resnick says
Going to try this for dinner. Have a package of Rhodes bread dough in the freezer, Everything else on hand. Not as good as homemade bread but we are snowed in and have to make due with what we have on hand.
Darlene says
That looks delicious! My sister-in-law makes something similar (with pepperoni, marinara sauce, and cheese) and sends it along when her children are weekend guests at a vacation home. Everyone can dig right in as soon as they arrive at the destination, or it can be enjoyed throughout the weekend.