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One stromboli loaf with one chunk removed to reveal the inner of the loaf.


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1.566 stars based on 23 ratings

A perfect combination of smoked ham, cheese and sundried tomatoes makes up this scrumptious stromboli. This will be a great addition to any picnic, buffet or simply brighten up a lunchtime.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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For the dough

For the filling

  • 6 6 Prosciutto
  • 100g 3½ oz Gruyère grated
  • 75g 2¾ oz Sundried tomatoes chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place  the flour, yeast, salt and sugar in the bread machine pan according to the manufacturers instructions. Add the oil and water and set the machine on the dough setting.

    Ingredients for this step

  2. Classic mode Step 2

    When the dough has risen and the timer goes off, turn the dough onto a well oiled baking tray.  Pat out to a rectangle about 30 x 24 cm.

  3. Classic mode Step 3

    Lay the strips of proscuitto over the dough and pat down to help stretch the dough into its shape. Sprinkle with most of the cheese and all of the tomatoes. Roll up the dough from one long end, like a swiss roll. Cover with oiled cling film and leave to prove until doubled in size.

    Ingredients for this step

    • 6 6 Prosciutto
    • 100g 3½ oz Gruyère grated
    • 75g 2¾ oz Sundried tomatoes chopped
  4. Classic mode Step 4

    Heat the oven to 220°C (200°C fan, gas mark 7).  When hot, sprinkle the dough with the remaining cheese and bake for 30 mins until the dough is risen, golden brown and sounds hollow when tapped underneath. Leave to cool on a wire rack.