Tuesday, January 15, 2013
Bacon: Always Optional - Often Excluded
Oops… I just read this to him – busted. Guess I shouldn’t laugh at my own attempt at being clever.
This Stromboli is pretty much awesome – at least I think so. You really can use any lunch meat and cheese. I think that is the beauty of the Stromboli – it’s a rolled awesome surrounded by bread goodness. Enjoy it! An easy dinner.
Ham and Swiss Stromboli
What you need!
1 tube (11 ounces) refrigerated crusty French loaf
6 ounces thinly sliced deli ham
6 green onions, sliced
8 bacon strips, cooked and crumbled (optional)
1-1/2 cups (6 ounces) shredded Swiss cheese (or slices)
Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet.
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.