Ham and Swiss Stromboli
This five ingredient Ham and Swiss Stromboli is filled with ham, Swiss cheese, bacon and green onions. The combo of flavors is delicious. This is a dinner I make when we have a busy schedule because it’s so easy.
I’m in Hawaii right now. I know…why am I on my computer while in Hawaii?
I couldn’t sleep so I woke up, worked out, and now I’m waiting for the kids to wake up. We only brought our older boys. The rule was if you can swim, dress yourself, and wipe your own bum…you can come to Hawaii.
I want to move here. It’s magical. Which is why I am not spending any more time on this post. There are beaches to lay at and fish to snorkel.
This Ham and Swiss Stromboli graces our table on busy weeknights. The flavors are simple – only 5 ingredients, but together they are really spectacular. Just like in these Ham and Cheese Sliders, they were meant to go together.
As you can see I used sliced Swiss cheese here instead of shredded. Shredded is definitely easier to roll but use what you have! It all tastes the same.
Ham and Swiss Stromboli
This five ingredient Ham and Swiss Stromboli is filled with ham, Swiss cheese, bacon and green onions. The combo of flavors is delicious. This is a dinner I make when we have a busy schedule because it’s so easy.
Ingredients
- 1 tube (11 ounces) refrigerated crusty French loaf
- 6 ounces thinly sliced deli ham
- 3 green onions, sliced
- 8 bacon strips, cooked and crumbled
- 1-1/2 cups (6 ounces) shredded Swiss cheese (see note)
Instructions
- Preheat oven to 350°. Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within 1/2 inches of edges of the dough; sprinkle evenly 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 20-30 minutes or until golden brown. Cool slightly before slicing. Serve warm.
Recipe Notes
You can also use sliced swiss cheese. It makes it a littler harder to roll but works just as well!
Source: slightly adapted from Taste of Home. I used less green onions.
Just tried this. No way could I get the dough into a rectangle. What did I do wrong?
What side would go great with this if I make it as a dinner?
I would do a green salad or asparagus.
I used regular pizza dough (store brand in the crescent roll section) and cooked for 20 minutes, then did an egg wash on top and sprinkled Parmesan! Super easy and delicious! This would easily be modified with different ingredients too! Thank you for a no fuss weeknight meal!
Love that you added parmesan.
I can’t find the french dough anywhere by me. Can I use pizza dough instead?
Sooo… I did the french loaf in a tube from Pillsbury. That thing does NOT on roll. I had to flatten it with my hands and I feel like it was 1/4 the size. i love Pintrest recipes and I’m not a novice in the kitchen. I had to roll it from the fat side b/c it was too thin on the long side. I’m praying this works out anyway!
Any recommendations on what loaf you used and how you unrolled it would be wonderful!
How did it go? That’s actually the loaf I use too.
What is (crusty French loaf) from the refrigerator section, is it uncooked, what is it’s equivalent in Australia
It’s French loaf dough. So any kind of bread dough.
Thanks, will look for the product in Woolworths or Coles or ALDI
As I am looking for tweeks, any one tried a dough of cauliflower with yoghurt, wheat flour or almond flour, using other meat and vegetables would be very interesting, let alone different cheeses
Made it. LOVED IT. MY HUSBAND LOVE IT. I should have made two!! Used salsa or ranch dressing for dip. I liked the ranch dressing the best. Will definitely make again and again. Quick and easy. THANK YOU FOR SHARING !!
Thank you! I’m glad you loved it!
I used home made honey mustard. Give a try it was amazing.
can you ad a photo of the packaged; 1 tube refrigerated crusty French loaf
I’m not sure what it is or where in the store to find it. Linda
Yes, I will!
It’s in the refrigerated section by the butter usually.
Has anyone used puff pastry for this? That’s all I have on hand…