Our Favorite Stromboli
Made with whole wheat bread dough (easy!) and filled with honey mustard, ham, broccoli (nutrition!), cheddar cheese. It may sound like an odd combination of ingredients but the result is delicious! It's a family favorite!
Servings 8 slices
Calories 310kcal
Ingredients
- 1 loaf Whole Wheat Rhodes Thaw, Rise, & Bake Bread Dough
- 2 tbsp honey mustard
- 1 and 1/4 cup shredded cheddar cheese
- 6 slices ham
- 10 ounces frozen broccoli, thawed + diced into smaller pieces 1 bag is usually 10 ounces
- salt + pepper
- 1 egg for egg wash
- dried parsley for topping
- grated parmesan for topping
- 2 tbsp melted butter
Instructions
- Thaw Bread Dough: Remove one loaf of frozen dough from the package, seal it in a ziploc bag (squeeze out as much air as possible) and let it thaw in the fridge overnight (or about 10 hours). Then, let the bread dough sit (still in the bag) out on the counter for 1-2 hours before proceeding.
- Make the Stromboli: Preheat oven to 375 degrees. Place thawed bread dough on a large piece of parchment paper. Roll the dough out (you may need to stretch it with your hands some, too) until you have a rectangle that's about 10 inches x 15 inches. Slide the dough on the parchment paper onto a large baking sheet. Spread the mustard over the dough, then add the meat, broccoli, and cheese. Sprinkle a little salt + pepper over the broccoli. With the bread dough running vertically, take the right side of the parchment paper and use it to fold 1/3 of the dough over (like a letter fold - but we don't want the edges to overlap much - just enough to pinch them together) - then repeat on the other side. Pinch the edges together, then fold up the ends and pinch them to seal. Next, grab another cookie sheet and place another large piece of parchment paper over the top of the Stromboli. Place the cookie sheet upside down over the whole thing, and, holding the bottom cookie sheet and the top cookie sheet, quickly flip them to get the Stromboli laying seam-side down on the second cookie sheet. This may sound bizarre but it's not difficult and it's easier (in my opinion) than trying to flip the Stromboli by hand.
- Finish + Bake: Brush the whole thing with egg wash, sprinkle with a little dried parsley and grated parmesan, and cut some slits for the steam to vent. Bake for 20-25 minutes, or until golden brown - the bread should make a nice hollow thump sound if you tap on it with your finger.
- Serve + Store: Brush the whole thing with the melted butter once it comes out of the oven - slice, and enjoy immediately! You can store leftovers in the fridge for up to three days - but this is one of those things that's really best eaten fresh from the oven.
Notes
NOTE: If you've baked Stromboli seam-side up before and it didn't fall apart in the oven, then feel free to do it that way instead of flipping it! I just didn't test it that way and generally things that have a seam should be baked seam-side down or they might flop open in the oven.
NOTE: Feel free to sub your own favorite fillings! You could do a pizza-flavored stromboli by using marinara or pizza sauce, salami/pepperoni, and mozzarella cheese!
NOTE: To thaw the broccoli, just leave it in the fridge overnight or move it to the fridge 5-6 hours before making the Stromboli. Be sure to drain excess liquid from the package.
NOTE: You can sub 1 loaf of Rhodes white bread for whole wheat, or 12 of their dinner rolls! All directions will be the same - the dinner rolls will just need to be rolled together to form one large dough piece.
Nutrition
Calories: 310kcal