Fontina Ham Stromboli

• 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

1. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.
2. On two greased
3. , 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.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
5. Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350u0b0 for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.

onion, olive oil, garlic, loaves, pesto, basil, deli ham, fontina cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/fontina-ham-stromboli/ (may not work)