Tuesday, January 15, 2013

Bacon: Always Optional - Often Excluded

We have two different types of people in my house.  One who loves bacon with all his might and me.  Ugh… yuck.  No.  You see… what Andy doesn’t know is this recipe called for bacon – I skipped it.  When will he read this and find out?  He may never… Ok… sometimes he will go back and read posts, but honestly?  I can write just about anything and his only tip off would be someone asking him about it.
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)

Make it!
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.

1 comment:

  1. Curses! I am reminded of the time the dog ate my bacon. That was a sad day. And an angry day. A sad, angry day.


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