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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 16 |
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âPesto seasons these savory meat- and cheese-stuffed slices that my family and friends love. The loaves freeze wellâbaked or unbaked.â âNancy Piano, Nevada City, California Ingredients:
1 large onion, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
2 loaves (1 pound each) frozen bread dough, thawed |
1/2 cup prepared pesto, divided |
2 teaspoons dried basil |
1/2 pound sliced deli ham |
1/2 pound thinly sliced prosciutto or additional deli ham |
1/2 pound sliced fontina cheese |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.
2. On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges.
3. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
4. Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 2 loaves (8 servings each).
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