Ham-and-Swiss Stromboli

Name: Ham-and-Swiss Stromboli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters bread flour; 3 teaspoons bread-machine yeast; 2 teaspoons cornmeal; 1 teaspoons dry mustard; 1 large egg, lightly beaten; 85 grams 1/2 cup chopped ham; 1 Tbsp nonfat dry milk; 1 Tbsp olive oil; 1 teaspoon salt; 57 grams 1/2 cup cubed Swiss cheese; 237 milliliters warm water (100° to 110°)

Ham-and-Swiss Stromboli requires roughly 45 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 7g of fat, and a total of 252 calories. This recipe serves 8. A mixture of salt, bread-machine yeast, mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.

Ingredients you will need

Mustard

Bread

Dough

All Purpose Flour

Equipment you will use

Measuring Cup

Bread Machine

Loaf Pan

Knife

Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Oven

Roll dough into a 10 x 8-inch oval on a lightly floured surface.

Ingredients you will need

Dough

Roll

Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.

Ingredients you will need

Cheese

Dough

Ham

Cover a large baking sheet with parchment paper, and dust with cornmeal.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Paper

Baking Sheet

Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.

Equipment you will use

Knife

Frying Pan