Ham & tomato Stromboli

Ham & tomato Stromboli

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(11 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins plus rising

Skill level

Easy

Servings

Serves 6

This pizza-style bread will feed a crowd for lunch

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
367
protein
15g
carbs
66g
fat
6g
saturates
3g
fibre
0g
sugar
2g
salt
1.32g

Ingredients

  • 1 batch white bread dough (see 'Goes well with' recipe below)
  • 6 tbsp good-quality tomato sauce
  • 3 wafer-thin ham slices, torn
  • 100g ball mozzarella, grated
  • handful basil leaf
  • 1 egg, beaten

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Method

  1. Make the dough, leave to rise and knock back as stated. Heat oven to 200C/fan 180C/gas 6.
  2. On a lightly floured surface, roll the dough out to a rough rectangle about 40 x 25cm. Spread the sauce over the dough, leaving a small border, and scatter over the ham, mozzarella and basil. Tuck the short sides in and roll up the long side like a Swiss roll. Lift onto a tray, seal-side down, and brush with the egg. Bake for 30 mins until puffed up and golden – don’t worry if there are a few cracks. Leave to cool slightly, then serve sliced on a board.

Recipe from Good Food magazine, October 2008

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Comments

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mercuryzelda's picture
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Absolutely delicious! I cooked and crumbled sausage meat and used that instead of the ham. This is a definite keeper!

maxsmokey's picture
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I didn't use beaten egg, I realised only now that I should have put it in the oven seal side down, that probably would have made sure it didn't unroll as much. I made a bigger one, which I wouldn't do again, it was too difficult to move when uncooked.
I did use some pesto and made my own tomato sauce, which I normally would for a very plain pasta, just lots thicker. We just tried some and it is very nice. The rest will go in the freezer.

tweetie-pie's picture

Why do you need to brush it with a beaten egg - does it work without this or not?

eleanormayo's picture
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Really easy considering it is a bread making recipe - loved the fillings, I used passata and added black olives - my friends gobbled the whole lot up!

foodfocus's picture
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made this recipe using the recommended dough recipe, added 2 tbsp olive oil and less water and added 1 tbsp of sugar. This then made a nice dough.

I then made the stromboli, I would suggest be very generous with the fillings ham etc, use any cheese and dried herbs work well too.
Mix all fillings together then sprinkle over prepare dough sheet.

For the tomato paste I used a pesto rosso (small jar 180 g ) loads of flavour and enough for the whole dough.

Ate half cold and froze the rest in slices to have as and when with a nice hot bowl of soup.

These changes I personally feel made it into a five star recipe *****

supacook's picture

This was absolutely gorgeous. My husband and the kids all loved it (great for lunchboxes). Making this again for sure, but will try with pesto - only wish I discovered this recipie at the start of the summer.

lakotapilley's picture
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Made this using pesto, ham and cheddar - it was simple to make (used a bread machine for the dough) but looked very impressive and tasted great. The leftovers were great the next day, unlike normal sandwiches

mel1989's picture
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Yum

ladyjas's picture
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Very Tasty!

claymason's picture
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Absolutely gorgeous, and my husband loved it. Making this again for sure.

lucyblack's picture
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Perfect for leftovers, I've made it few times already - ham and sweetcorn, spinach and cheese and also black olives and onion and it's just lovely...

rlaube's picture
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I made this recipe without the tomato sauce. It was easy to make and everyone loved it.

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