Fontina Ham Stromboli

Fontina Ham Stromboli


1 large onion, chopped
1 T olive oil
1 garlic clove, minced
2 loaves (1lb each) frozen bread dough, thawed
1/2 cup prepared pesto, divided
2 tsp. dried basil
1/2 lb sliced deli ham
1/2 lb thinly sliced prosciutto or additional deli ham
1/2 lb sliced fontina cheese
1/4 cup grated Parmesan cheese


In a large skillet, saute onion in oil until tender.  Add garlic; cook 1 minute longer.  Cool.   On two greased baking sheets, roll each loaf of dough into a 16in. X 10 in. rectangle.  Spread each with 2 T pesto; sprinkle with onion mixture and basil.  Arrange the ham, prosciutto and fonina cheese over each rectangle to within 1/2 in. of edges. 
Roll up jelly-roll style, starting with a long sie; pinch seams to seal and tuck ends under.  
Brush with remaining pesto and sprinkle with Parmesan.  Bake at 350 for 30-35 minutes or until golden brown.  Cool fro 5 minutes before slicing.


I made this recipe for the first time several months ago.  Long enough that I don't really know when I made it for sure.  But it's been a while.  But I do remember I used my SIL Audra's recipe for french bread  .  It's easy and good and makes two loaves, which is perfect for this.  I love this recipe for a variety of reasons. 
1.  It was a hit with everyone in the family.
2.  It was easy and quick to make.  Especially if you're using store-bought frozen dough!  But try it with Audra's French bread recipe first.  YUMMY!!!
3.  Our family only at half a loaf.   The other I baked and then wrapped in saran wrap and foil and froze.  Two meals in 1...that's my kinda cookin'!


We just ate the other loaf Saturday night when we had the Hayes' over.  It did feed  us all (4 adults 3 kids) with no left overs perfectly.