Ham & Swiss Stromboli
To the bowl of a stand mixer fitted with the dough hook attachment add water, yeast, sugar, olive oil, salt & flour. Knead until smooth & elastic, about 5 minutes. Shape into a ball, transfer to a lightly greased bowl, cover & let rise until doubled in size, about 1 hour.
Ingredients
For the dough:
- 1 cup water, warm to touch
- 2 1/2 teaspoons Fleischmann’s Instant Dry Yeast
- 2 tablespoons turbinado sugar
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 3 cups all purpose flour, plus more for dusting
To assemble:
- 3 tablespoons Dijon mustard, plus more for serving
- 8 slices smoked ham
- 8 slices Swiss cheese
- Egg wash, to finish
- Flaked salt, to finish
Method
To the bowl of a stand mixer fitted with the dough hook attachment add water, yeast, sugar, olive oil, salt & flour. Knead until smooth & elastic, about 5 minutes.
Shape into a ball, transfer to a lightly greased bowl, cover & let rise until doubled in size, about 1 hour.
On a lightly floured surface, roll out dough to a thin rectangle. Spread an even layer of mustard over the dough, leaving a 1-inch border.
Layer with sliced Swiss cheese followed by sliced ham. Tightly roll the dough lengthwise & tuck under the two ends.
Transfer to a baking sheet. Brush generously with egg wash & finish with flaked salt.
Bake at 400(f) degrees until golden & cooked throughout, about 25 minutes.
