Ham and Cheddar Stromboli
By America's Test KitchenPublished on August 3, 2009
Yield
Serves 4
Ingredients
Before You Begin
You can make your own pizza dough (see related recipe), although store-bought dough, dough from your local pizzeria, or one 12-ounce or 13.8-ounce pop-up canister of pizza dough (Pillsbury brand) all work here. Serve with tomato sauce, if desired. Swiss cheese also works well in this recipe.
Instructions
- Brush a rimmed baking sheet lightly with oil; set aside. On a lightly floured work surface, roll the dough into a 12 by 10-inch rectangle, about 1/4 inch thick. Place the ham and cheddar over the dough, leaving a 1-inch border along the edges.
- Brush the edges of the dough with water. Starting from a long side, roll the dough tightly into a long cylinder, pressing the edges to seal. Transfer the stromboli to the prepared baking sheet, seam side down.
- Cover with plastic wrap and refrigerate for up to 24 hours.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Remove the plastic wrap, brush the egg over the top, and sprinkle with the sesame seeds and kosher salt (if using). Cover the stromboli lightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil) and bake for 25 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes. Transfer the stromboli to a wire rack and let cool 5 minutes. Transfer to a carving board and slice into 2-inch pieces.
to store
to serve
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
While developing our stromboli recipe, we determined that store-bought pizza dough worked fine and tasted just about as good as homemade (and with all the stuffing ingredients, the finished stromboli had no shortage of flavor). To make the filling as quick and easy as possible, we decided to eschew sauces and cooked ingredients in favor of meats and cheeses from the deli case: Ham and cheddar tasted complex and satisfying. We tested a broad range of temperatures for our stromboli recipe before settling on 400 degrees, at which the crust browned well in the time it took the center to cook perfectly.
Before You Begin
You can make your own pizza dough (see related recipe), although store-bought dough, dough from your local pizzeria, or one 12-ounce or 13.8-ounce pop-up canister of pizza dough (Pillsbury brand) all work here. Serve with tomato sauce, if desired. Swiss cheese also works well in this recipe.
Instructions
- Brush a rimmed baking sheet lightly with oil; set aside. On a lightly floured work surface, roll the dough into a 12 by 10-inch rectangle, about 1/4 inch thick. Place the ham and cheddar over the dough, leaving a 1-inch border along the edges.
- Brush the edges of the dough with water. Starting from a long side, roll the dough tightly into a long cylinder, pressing the edges to seal. Transfer the stromboli to the prepared baking sheet, seam side down.
- Cover with plastic wrap and refrigerate for up to 24 hours.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Remove the plastic wrap, brush the egg over the top, and sprinkle with the sesame seeds and kosher salt (if using). Cover the stromboli lightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil) and bake for 25 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes. Transfer the stromboli to a wire rack and let cool 5 minutes. Transfer to a carving board and slice into 2-inch pieces.
to store
to serve
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments