Delicious melted cheese, ham, bacon and green onion stromboli! Perfect for a weeknight or weekend dinner when you are pinched for time and are craving some Italian comfort food!
I baked a Honey Baked Ham and had lots of leftovers! I wanted to make a Stromboli with baked ham, swiss cheese, bacon, and green onions! This was perfect! We had about an hour for dinner before we had to be at the airport.
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Roll out the dough with your fingers. Place the ingredients on the dough. Roll it up.
Place 4 slices on the dough with a knife to let out the steam.
Bake until golden brown. Slice and serve.
There was enough for 2 slices if everyone wanted seconds, and you better believe they did! The kids liked drizzling a bit of mustard on theirs. I liked mine just the way it was, so delicious! Drizzle some olive oil on a baking sheet, roll out the refrigerated dough.
Layer the ham, swiss cheese, crispy bacon, and green onions. Roll up the stromboli jelly roll style. Seal and tuck the ends in underneath. Make slits in the dough, so that the steam can be released. Bake until golden brown. Serve warm.
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Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Check out how easy it is to make this Cheesy Ham Stromboli! Please watch my video!
- 1 tube (11 ounces) refrigerated crusty French loaf
- 6 ounces baked ham, thinly sliced
- 3 green onions, sliced
- 8 bacon strips, cooked until brown and crispy
- 1-1/2 cups (6 ounces) slices of Swiss cheese
- Preheat oven to 350°.
- Unroll dough into a rectangle on a greased baking sheet.
- Place sliced ham over dough leaving ½ inch of edges of the dough.
- Sprinkle evenly with green onions, bacon, and cheese.
- Roll up jelly-roll style, starting with the long side.
- Pinch seam to seal and tuck the ends under.
- Place seam side down on baking sheet.
- With a sharp knife, cut several deep slits on top of french loaf dough.
- Bake 20-30 minutes or until golden brown.
- Cool slightly before slicing.
- Serve warm.
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Recipe Adapted from The Girl Who Ate Everything
great looking recipe, will give it a try this week end.
I REALLY LOVE ALL OF THESE RECIPES
How would this work re heated the next day?
Hello Sebastian,
It should work well reheated, 400 degree oven for 15 minutes or until hot.
Nettie
I will never make stromboli again!
The french dough is impossible to roll out. I could not make this the way the recipe said too. I had to do my own way since you cant spread out the dough. Even if it comes out tasty, I will NEVER make these again. Way too frustrating with the [email protected]
Hello Sylvia,
This dough is super easy to use, as the crescent dough, do not overwork it, just unroll it. It works better when it is cold.
Nettie
I have the exact same problem rolling out the dough. Very difficult to separate and roll out and then it starts tearing. It’s happened to me before…frustrating for sure
Make sure that the dough is refrigerated before using and if it separates, pinch the dough back together.
recipe looks great, but what about it makes it “Italian”? Maybe if you used capicola and provolone…
Diane,
Stromboli is a type of turnover filled with various Italian cheeses and cold cuts or vegetables. The dough used is either Italian bread dough or pizza dough. Use whatever meats and cheeses that you like.
Nettie
I have to agree with Slyvia. The “crusty French loaf” the written recipe asks for doesn’t roll out like crescent roll dough. Did you maybe write the wrong type of dough?
That is the right dough. I have made this recipe a half dozen times, super easy recipe.
I can’t find this kind of dough anywhere. Can I just use pillsbury crescent dough?
Crescent Dough is so light in texture, you need something more substantial like pizza dough that is hearty. You can always try it with what you can find, I just tried making a stromboli with crescent dough before.
Nettie