Stromboli

This has to be one of the easiest and most versatile recipes ever. We started making stromboli years ago when we found it in one of my mother’s cooking magazines. It’s been long enough that I have no idea which one it was. In fact, it was actually the first meal that Derek made for me way back when we were 16 and 17. Since then, we’ve made it a million times with several different variations.

This time it happened to be a “vegetarian” stromboli. The original recipe calls for ham, swiss cheese, green onions, and bacon, but the recipe is basic enough that it really can support about any combination that you can dream up.

The one tip that I would give is that it is best to leave the french bread loaf in the refrigerator until it is time to unroll it on the pan. The loaf has a nice seam that allows it to be unrolled without a rolling pin, but if the loaf gets too warm, the dough becomes sticky and is almost impossible to unroll. Enjoy your creations!
Stromboli
1 can of french loaf dough
1/2 lb. deli ham
shredded swiss cheese to taste
crumbled cooked bacon
1 pk. of green onions, sliced
Cook the bacon and crumble into small pieces. Shred the swiss cheese. Mix together. Add sliced green onions and mix well.
Open and unroll a french loaf. Lay the meat over the bread leaving about an inch around the edge. Spread the cheese mixture over the meat. Roll up the bread. Pinch the bottom and the ends so that it is sealed completely. Flip the loaf so that the seam side is down. Cut the roll crosswise in several places for vents.
Bake according to package directions until bread is golden brown.
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