Monte Cristo Stromboli
- Ingredients:9
- Servings:2
Monte Cristo Stromboli
- Ingredients:9
- Servings:2
- Calories per serving:
Salty ham and smokey gouda are paired with a sweet and tangy dipping sauce for an elevated riff on the classic sandwich.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Gold Medal™ All Trumps™ Dough Ball, 12 oz (14502) | 12 oz | 1 each |
Raspberry Dijonnaise
| Ingredient | Weight | Measure |
|---|---|---|
| Raspberry jam, seedless | 2.50 oz | 1/4 cup |
| Dijon mustard | 1 oz | 2 Tbsp |
| Mayonnaise | 1 oz | 1 Tbsp |
| Granulated sugar | ---Value Not Available | 1 tsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Gouda cheese slices | 3 oz | 2 each |
| Ham, thick cut slices | 4 oz | 2 each |
| Olive oil | ---Value Not Available | 1 Tbsp |
Finishing
| Ingredient | Weight | Measure |
|---|---|---|
| Powdered sugar | ---Value Not Available | 1 Tbsp |
Instructions
- Prep
Spray sheet pan or dough box with pan spray then add frozen dough ball and spray top also; cover and refrigerate overnight.
Remove from refrigerator and let stand at room temperature 15-30 minutes.
Transfer dough ball to a lightly floured surface and gently pull opposite corners of the dough ball to form it into a square shape.
Cut dough square in half to yield two, 6 oz rectangles.
Roll each dough rectangle to a length of 10x6-inches; brush off excess flour.
- Raspberry Dijonnaise
Warm raspberry jam in a microwave for 10-second increments until lumps have melted.
Whisk together Dijon mustard, mayonnaise, raspberry jam, and sugar in a small bowl until smooth.
- Assembly
Cut Gouda cheese slices in half and place 2 slices lengthwise, slightly overlapping, in the middle of the dough rectangle.
Cut slices of ham in half and place 2 slices on top of the cheese, slightly overlapping.
Fold the top half of the dough down over the filling and fold the bottom third of the dough up over the filling so they meet in the middle.
Pinch to seal, then flip over, placing the seam-side down on a parchment-lined sheet pan.
Brush top of dough with 1/2 Tbsp olive oil and cut 5 diagonal slashes evenly on the top.
Bake as directed until golden brown.
| Bake | Temp | Time |
|---|---|---|
Impinger Oven |
400°F |
6-8 minutes |
Deck Oven |
425°F |
10-12 minutes |
Convection Oven |
375°F |
8-10 minutes |
- Finishing
Dust lightly with powdered sugar then cut in half.
Serve each piece hot with a 1/2 cup (2.25 oz) of Raspberry Dijonnaise.
Nutrition Facts
Nutrition facts are not available for this recipe
