Ham & tomato Stromboli

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• Roo

  24 September 2008

  Roo rated and commented on this recipe

  

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

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• LucyBlack

  08 January 2009

  LucyBlack rated and commented on this recipe

  

  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...

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• Claymason

  02 February 2009

  Claymason rated and commented on this recipe

  

  Absolutely gorgeous, and my husband loved it. Making this again for sure.

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• jassy!

  31 May 2010

  jassy! rated and commented on this recipe

  

  Very Tasty!

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• Melw

  02 June 2010

  Melw rated and commented on this recipe

  

  Yum

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• ELM

  31 July 2010

  ELM rated and commented on this recipe

  

  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

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• shazza

  10 September 2010

  shazza commented on this recipe

  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.

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• sharon bonnell

  23 October 2010

  sharon bonnell rated and commented on this recipe

  

  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 *****

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• Belkey

  26 February 2011

  Belkey rated and commented on this recipe

  

  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!

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• tweetiepie

  19 August 2011

  tweetiepie commented on this recipe

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

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• Maxine

  01 September 2012

  Maxine rated and commented on this recipe

  

  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.

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• Mercury

  19 September 2012

  Mercury rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 30 mins

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

PER SERVING

367 kcalories, protein 15g, carbohydrate 66g, fat 6 g, saturated fat 3g, fibre 0g, sugar 2g, salt 1.32 g

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