Ham and Swiss Stromboli - Recipe #49

Having lived the saying ¨hell is two people and a ham¨, it has been a while since we've had any ham leftovers with which to make ham and cheese stromboli. Fortunately, we had leftovers from the small slice of ham I purchased from PCC for the arroz con pollo.

Being a fan of both bread and cheese, I highly recommend this recipe, which also gets the Trent seal of approval. I make it whenever we have ham available.

Ham and Swiss Stromboli

• 3 c. bread flour
• 1 c. warm water (100-110 degrees)
• 1 T. nonfat dry milk
• 1 T. olive oil
• 2 1/2 t. bread machine yeast
• 1 t. salt
• 1/2 t. dry mustard
• 1/2 c. (3 oz.) chopped ham
• 1/2 c. (2 oz.) cubed Swiss cheese (I used gruyere this time)
• 1 1/2 t. cornmeal
• 1 lg. egg, lightly beaten

Lightly spoon flour into dry measuring cups. Follow manufacturers direction for placing flour and next 6 ingred. (through mustard) into bread pan and select dough cycle. Start machine.

Remove dough from machine. Turn the dough out onto a floured surface and knead for 30 sec. Cover dough and let rest 10 min.

Roll dough into a 10x8¨ oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1¨ border. Fold dough over filling and press the edges and ends together to seal.

Cover a large baking sheet with parchment paper and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4¨ deep across the top of the loaf using a sharp knife. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.

Preheat oven to 350. Uncover dough, brush with egg. Bake for 35 minutes or until browned. Cool slightly.

I served this with kale salad, which was a nice contrast to the richness of the meat and cheese.