Ham and Cheese Stromboli

Traditionally made with deli ham or prosciutto, it is an absolute perfect way to use up leftover smoked ham from your Easter dinner!  Delicious warm or cool, it is perfect for lunches for the week! We like how the basil really brightens it all up.  

Serves 6-8

1 recipe pizza dough (enough to make 1 extra large pizza)
2-3 tbsp whole grain mustard (we like Kozlik`s Triple Crunch Mustard)
1/2 lb. (approx. 2 heaping cups) leftover ham, shredded
2 cups of grated cheese (what works well is an old white cheddar, Gunn's Hill Handeck, or Gruyere) 
1 small bunch of basil, finely shredded 
½ cup chopped roasted red peppers, well drained and patted dry

1. Roll or stretch out pizza dough on a lightly floured surface so that it is a large rectangle, approximately 16 by 18 inches
2. Using the back of a spoon, spread mustard all over the dough
3. Next, sprinkle shredded ham evenly over mustard, covering the surface of the dough, but leaving about a 1 inch border
4. Sprinkle on cheese, basil and roasted red peppers
5. Starting at the widest side, roll up carefully forming a pinwheel
6. Transfer the Stromboli (you may need a third hand here!) to a parchment paper lined baking sheet*
7. Using a sharp knife, make small slits at the top of the Stromboli, about 2 inches apart
8. Bake in 425°F oven for 20-25 minutes, or until top is nicely golden brown.  Don’t worry if some of the filling has leaked out (often this is the best part!)
9. Allow to cool for 5 minutes before slicing into 1-2 inch slices, using a bread knife