Ham and Cheese Stromboli
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Ham and Cheese Stromboli
Think of this recipe for my Keto Ham and Cheese Stromboli as kind of a cross between a sandwich and an Italian Stromboli.
The dough texture and shape is more like something you’d find in a pizzeria, but with all the ham and swiss bite of a sub sandwich. Plus, the dijon mustard gives it a nice tang.
This recipe also is similar to the Ham & Cheese Stromboli from Simplyrecipes.com the well known online recipe resource. Unfortunately the high carb version of this recipe is probably 75g+ carbs per serving.
Fathead Dough
Fathead dough is a gift and a wonder to the keto community. This dough is highly versatile that can be wither savory or sweet. It’s made from melted cheese and almond flour, yet has a similar texture to dough.
Ham and Cheese Stromboli starts with a simple fathead dough recipe with a little added fiber in the form of oat fiber or psyllium husk to give a more bread-like texture.
After you make the dough, place it in between to pieces of parchment paper on a baking sheet. Using a rolling pin, roll out the dough into a large rectangle approximately 14″ long by 10″ wide.
Also, it’s important to note that the dough should be about 1/4″ thick. Any thinner and you will have a hard time folding it over the ham and cheese layers.
Ham and Swiss Layers
Ham and Cheese Stromboli is made using deli meat ham. I like to use AppleGate Farms brand, as there are no nitrates or fillers. However, you can use other meats such as turkey, salami, or even pepperoni.
Lay the ham out on paper towels, and then blot with another paper towel. I like to get the meat dry.
I also use pre-sliced swiss cheese for this recipe. Depending on how thick the slices are you will layer 7-10 slices of swiss alternately with the ham.
Side note, there are not many things on my list of foods that I don’t like. Interestingly swiss cheese has never been a cheese I have liked or would ever pick to put on a sandwich. However, with the ham and dijon mustard the swiss cheese rounds out to be the perfect flavor profile. Who knew?
The Assembly
At the center 1/3 of the rectangle dough paint on 2 tbsp of dijon mustard. The sides of the dough should be free of anything about 3-4″ on each side.
On top of the dijon mustard layer the ham and swiss cheese alternating the two from top to bottom lengthwise of the dough. Spread 2 tbsps more of dijon mustard on top of the ham and cheese layers.
Wrap the Stromboli
There are two ways to enclose the meat and cheese inside your stromboli. Shown in the pictures below is the criss cross method. ALternatively, you could simply fold over the dough from each side and press the dough together at the center. Then, simply cut slits in the top of the Ham and Cheese Stromboli.
Cut several slanted cuts equal on each side of the dough from the layered ham and cheese out to the edge of the rectangle. Starting from the top, alternate each side of the dough by folding a strip of dough over the Ham and Cheese Stromboli filling.
With the criss cross method, lift and press the dough alternately all the way down the edge to seal the contents inside the dough. The form should be in a criss cross manner down the center of the Ham and Swiss Stromboli.
Last step for the assembly is to fold in and press the ends to seal off the top and fully enclose the stromboli. You made need to press a few parts of the dough to form and seal the stromboli.
I like to leave the ends of the stromboli open with a little bit of the meat showing. This way even the end pieces will have meat in every bite.
Egg Wash
In a small cup or bowl scramble an egg and a small splash of water with a fork. Using a pastry brush, paint the egg wash over the entire Ham and Cheese Stromboli. The egg wash will help smooth out any cracks in the dough and give a shiney coating to the cooked stromboli.
Optionally, sprinkle the top of the stromboli with poppy seeds or sesame seeds for a finishing touch if you like. Bake the stromboli for 30 minutes at 350*.
At the end of bake time I like to turn up the oven to broil and brown the top of the stromboli for 1-2 minutes.
Serve and Leftovers
I have found that letting the dish rest for several minutes before slicing and serving was best. This Ham and Swiss Stromboli is delightful served as a main dish or as a side dish for dinner or lunch.
To store the dish as leftovers I like to slice and store the stromboli in an airtight container in the fridge for up to a few days. I like to reheat it in the microwave for about 1 minute when serving as leftovers.
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Ham and Cheese Stromboli
Ingredients
FatHead Dough
- 1 ½ cup mozzarella shredded
- 1 tbsp cream cheese
- 1 egg room temperature
- ¾ cup almond flour
- 2 tbsp psyllium husk or oat fiber or coconut flour
- 1 tsp baking powder
Ham and Swiss Filling
- 4 tbsp dijon mustard
- 8 oz ham deli slices, no sugar
- 8 oz swiss cheese slices
Topping
- 1 tbsp egg
- 1 tsp poppy seeds or sesame seeds (optional)
Instructions
- Preheat the oven to 350 degrees.
Fathead Dough
- Place mozzarella cheese and cream cheese in a large microwave safe bowl. Heat the cheeses together in microwave on high for 30-60 seconds. Remove the bowl from the microwave and stir. Continue to repeat the microwave heating until all the cheese is completely melted and combined.
- Next, add the room temperature egg to the melted cheese and stir with a rubber spatula until fully mixed. Add in the almond flour, baking powder and psyllium husk (or oat fiber), then continue to knead the dough mixture until fully combined and resembles a ball of dough.
- Lay out a large baking sheet lined with parchment paper. Place the ball of dough in the middle of the baking sheet. Place another sheet of parchment paper over the dough. Press the dough out into a large rectangle using your hands or a rolling pin.
- The rectangle of dough should be 12-14” long and 10” wide. Remove the top sheet of parchment paper. Think of your long dough rectangle in 1/3 sections. The long center 1/3 will be where you place your ham and cheese layers.
- Keep the long center 1/3 of the dough empty and slice the long outer 1/3 on each side of the dough into diagonal strips strips. Set aside.
Assemble
- Brush or smooth on 2 tbsp dijon mustard in the CENTER of the dough running the length of the dough. Leave 3-4” of dough on each side of the smeared dijon mustard.
- ALternating ham and cheese, layer the slices on the center of the dough over the mustard. Then spread the last 2 tbsp of dijon mustard over the ham and cheese.
- Starting at the side bottom of the dough alternate wrapping the diagonal strips of the dough over the ham and cheese layers. Press and form the dough decoratively over the filing.
- Once the sides are covering the top of the dough, press and seal the dough over the ham and cheese to form the stromboli.
Egg Wash
- Using a fork, whisk an egg for the egg wash. Using a pastry brush, wash the stromboli dough completely with the egg wash. You may not use the complete egg. OPTIONAL….Sprinkle the stromboli with poppy seeds or sesame seeds if you wish.
Bake
- Place stromboli in the oven for 30 mins at 350*. At the end of your baking time you may wish to turn your oven to broil to brown the top of your stromboli for just a minute or 2.
- Let the Ham and Cheese Stromboli cool a bit before you slice and serve. Enjoy.
Notes
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
