Real Recipes From Real Home Cooks ®

ham and swiss stromboli

(3 ratings)
Blue Ribbon Recipe by
Rose M. Helle
The Villages, FL

Doubled the normal recipe for this crowd.

Blue Ribbon Recipe

Oh yum! This stromboli is delicious and a cinch to throw together. The recipe makes 2 large strombolis so it's great for a crowd. The Swiss cheese melts beautifully and pairs nicely with the salty ham. Bits of bacon add a bit of smoke flavor. Brushing the outside with butter and a bit of Parmesan makes the top a little crunchy. A tasty appetizer for your next party.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -16
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For ham and swiss stromboli

  • 2 tube
    refrigerated french bread loaves
  • 12 oz
    thinly sliced deli ham
  • 6
    green onions, sliced
  • 10-15
    bacon slices, cooked and crumbled
  • 18 slice
    thin deli swiss cheese
  • melted butter to top the rolls.
  • 1/2 c
    grated Parmesan cheese

How To Make ham and swiss stromboli

Test Kitchen Tips
We found these slightly stuck to the pan so make sure to grease it well (or use parchment paper). Also, keep an eye on them. Ours took a little less time. We let them cool for 15 minutes and they sliced wonderfully.
  • Unrolling dough onto well-greased cookie sheet.
    Unroll dough on a very well greased baking sheet.
  • Topping dough with ham.
    Place ham over dough to within 1/2 inch of edges.
  • Sprinkling onions and bacon.
    Sprinkle evenly with onions and bacon.
  • Overlapping pieces of Swiss cheese.
    Top with overlapping pieces of the Swiss cheese.
  • Rolling dough into a jelly roll shape.
    Roll dough from the long edge jelly-roll style.
  • Pinching the dough closed.
    Pinch seam rolls to seal and tuck ends. With a sharp knife, cut several small slits in the top of the rolls.
  • Sprinkling Parmesan cheese over dough brushed with butter.
    Brush top of rolls with melted butter and sprinkle Parmesan cheese over the rolls.
  • Baking the stromboli in the oven.
    Bake at 350 degrees for 30 minutes.
  • Stromboli cooling before slicing into.
    Cool slightly before serving.