Ham and Cheese Stromboli – another delicious way to use the leftovers from a baked ham dinner that the whole family will love.
Here’s another leftover rescue recipe that I like to make the day after a baked ham dinner. We had a dijon and brown sugar glazed ham the previous night and managed to salvage enough of the ham to make this simple but delicious stromboli for supper last evening.
![Ham and Cheese Stromboli](https://www.rockrecipes.com/wp-content/uploads/2008/04/Ham-and-Cheese-Stromboli-150x150.jpg)
Ham and Cheese Stromboli
Prep Time
1 hr 10 mins
Total Time
1 hr 10 mins
Ham and Cheese Stromboli - another delicious way to use the leftovers from a baked ham dinner.
Course:
Lunch/Dinner
Servings: 6 -8 servings
Ingredients
For the Stromboli Dough
- 3-4 cups all purpose flour
- 1 packet instant yeast
- ½ cup extra virgin olive oil
- 1 ¼ cups lukewarm water
- 1 ½ tsp sea salt
For the filling
- 1 ½ cups grated sharp cheddar cheese
- 1 1/2 pounds thinly sliced ham
- Olives or sundried tomatoes make tasty additions if you like.
- Dijon mustard or garlic oil brushed on the dough is also very good.
Instructions
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Makes 2 stromboli, serves 6-8.
To prepare the Stromboli dough
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Note: You will be able to freeze half of this dough for another time. Otherwise, just use half the recipe
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Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. A
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dd the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
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Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size; for Stromboli, roll into about a 12 -14 inch square.
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Preheat a pizza stone in a 450 degree F oven for ½ hour.
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Add the filling to the stromboli beginning with the cheese, layering the filling ingredients down the center line of the dough.
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Bring the edges of the dough to the center of the stromboli, covering the filling.
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Pinch the dough edges and ends together to seal. Gently roll the entire stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom.
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Cut 3 one inch slits, evenly spaced, in the top of the stromboli dough for venting. Shake the peel to make sure the stromboli moves freely on the cornmeal.
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Slide the stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for 20 minutes or until the top is evenly golden brown and the bottom is well done.
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Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.