Ham And Swiss Stromboli

Name: Ham and Swiss Stromboli (Elevated)
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 lb Homemade pizza dough-Neapolitan style; 2 tbsp Extra virgin olive oil; 6 oz Prosciutto-thinly sliced; 6 oz Gruyère cheese-grated; 2 oz Fresh mozzarella-torn; 1/4 cup Caramelized onions; 2 tbsp Fresh thyme leaves; 1/4 cup Fig jam; 1 tbsp Balsamic vinegar; 1 Egg yolk; 1 tbsp Heavy cream

⏱1h 30m

👥8

🔥550 cal

Hard

🍽️Italian

A sophisticated stromboli featuring high-quality prosciutto, Gruyère cheese, and a sweet and savory fig jam glaze.

1 lb Homemade pizza dough-Neapolitan style

2 tbsp Extra virgin olive oil

6 oz Prosciutto-thinly sliced

6 oz Gruyère cheese-grated

2 oz Fresh mozzarella-torn

See all 11 ingredients ↓

(0 reviews)

⏱1h 30m

👥8

🔥550 cal

Hard

🍽️Italian

A sophisticated stromboli featuring high-quality prosciutto, Gruyère cheese, and a sweet and savory fig jam glaze.

#dinner #Italian #appetizer #gourmet

Instructions

Preheat oven to 450°F (230°C) with a pizza stone inside.
In a small saucepan, combine the Fig jam and Balsamic vinegar. Heat over low heat, stirring until smooth. Set aside.
On a lightly floured surface, stretch the Dough into a 12x16 inch rectangle.
Brush the dough with olive oil.
Layer the prosciutto, Gruyère cheese, mozzarella, and caramelized onions over the dough, leaving a 1-inch border.
Sprinkle with fresh thyme leaves.
Starting from one long side, tightly roll up the dough like a jelly roll.
Pinch the seam to seal.
In a small bowl, whisk together the Egg yolk and Heavy cream to create the Egg Wash.
Brush the Egg Wash over the top of the stromboli.
Cut several slits across the top of the stromboli to allow steam to escape.
Carefully transfer the stromboli to the preheated pizza stone.
Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
Brush the stromboli with the Fig jam glaze immediately after removing from the oven.
Let cool slightly before slicing and serving.

Ingredients

1 lb 450 g Homemade pizza dough-Neapolitan style
2 tbsp 30 mL Extra virgin olive oil
6 oz 170 g Prosciutto-thinly sliced
6 oz 170 g Gruyère cheese-grated
2 oz 55 g Fresh mozzarella-torn
1/4 cup 60 mL Caramelized onions
2 tbsp 30 mL Fresh thyme leaves
1/4 cup 60 mL Fig jam
1 tbsp 15 mL Balsamic vinegar
1 1 Egg yolk
1 tbsp 15 mL Heavy cream

Equipment

Pizza stone
Baking sheet
Rolling pin
Mixing bowl
Whisk
Small saucepan

Instructions

Preheat oven to 450°F (230°C) with a pizza stone inside.
In a small saucepan, combine the Fig jam and Balsamic vinegar. Heat over low heat, stirring until smooth. Set aside.
On a lightly floured surface, stretch the Dough into a 12x16 inch rectangle.
Brush the dough with olive oil.
Layer the prosciutto, Gruyère cheese, mozzarella, and caramelized onions over the dough, leaving a 1-inch border.
Sprinkle with fresh thyme leaves.
Starting from one long side, tightly roll up the dough like a jelly roll.
Pinch the seam to seal.
In a small bowl, whisk together the Egg yolk and Heavy cream to create the Egg Wash.
Brush the Egg Wash over the top of the stromboli.
Cut several slits across the top of the stromboli to allow steam to escape.
Carefully transfer the stromboli to the preheated pizza stone.
Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
Brush the stromboli with the Fig jam glaze immediately after removing from the oven.
Let cool slightly before slicing and serving.

Nutrition per serving

Calories 550

Ratings & Reviews

0 reviews

Ham And Swiss Stromboli

Ham And Swiss Stromboli

Ratings & Reviews

Comments

You May Also Like