Swiss Stromboli and Ham is a perfect meal because you can serve it for dinner or breakfast or just a quick snack. This meal is universal in that regard because it can be the main meal or a side dish. Everyone will love it, that’s for sure.

This recipe has the best of both worlds: the gooey, cheesy inside of a stromboli and the smoky, savory flavor of ham. Trust me, you won’t be able to say no to this combination. The dough is made from refrigerated crusty French loaf or pizza dough, and ham, Swiss cheese, and other tasty ingredients are put inside.

You can also add some of your favorite vegetables to make it even tastier. This recipe is great for a family dinner on the weekend or a dinner party where you want to impress your guests. So, put on your chef’s hat, roll up your sleeves, and let’s get started. And don’t worry; the stromboli will taste great even if you burn them. Just fooling (or am I?).

What is Stromboli?

Stromboli is like Pizza’s wild and mischievous cousin. It’s like a calzone, but the ingredients are rolled up in the dough instead of being stuffed inside. This gives it a unique and delicious flavor that’s different from regular pizza.

One of the greatest parts about Stromboli is that it can be made with a wide range of ingredients. You can use classic pizza ingredients like cheese and meat or get artistic and try more complex combinations. For example, the Swiss Stromboli is a popular variation that combines cheeses and cold cuts. It’s like a fancy sandwich, but even better! One of the best things about Stromboli is that it is an adaptable dish that can be enjoyed in many ways.

It can be eaten as a main dish or as a snack. It is also a great dish to serve at parties or other gatherings. It tastes like pizza but has a surprise inside, like a piñata in your mouth.

Can you freeze and reheat Swiss Stromboli with ham?

If you have Ham & Swiss Stromboli left over and don’t know what to do, freezing it is a great idea. Make sure to wrap the stromboli tightly in heavy-duty foil to keep it fresh. This will stop any air or moisture from getting in and ruining the food. Once it’s been allowed to cool, you can put it in the freezer. When you want to eat it again, just heat your oven to 375°F, put the frozen stromboli on a baking sheet that hasn’t been greased, and bake it until a thermometer stuck in the middle reads 165°F. This will make a perfect, warm, and tasty stromboli you can eat whenever you want.

Swiss Stromboli and Ham Recipe

Easy Ham & Swiss Stromboli is the Swiss Army knife of meals. Breakfast, sure. Brunch? Yes. Dinner? Double check! It’s so tasty that it’ll make all the other food green with envy. But don’t let how tasty it is fool you; it’s still super easy to make.

Ingredients

• 1 tube (11 ounces) refrigerated crusty French loaf ( you can substitute it with 1 pizza dough)
• 3 Tablespoons honey mustard mix
• 6 ounces of ham, sliced
• 1/4 cup of green onions, sliced
• 9  bacon strips, cooked and crumbled
• 1 whole egg, beaten
• 1/4 cup of Swiss Cheese, grated

Instructions

• Preparation: Begin by preheating your oven to 400°F (205°C) to ensure it reaches the desired temperature by the time you’re ready to bake.
• Baking Sheet Setup: Take a baking sheet and line it with parchment paper. This will prevent the stromboli from sticking and make for easier cleanup.
• Dough Preparation: On the prepared baking sheet, gently roll out your French loaf dough. If you don’t have a French loaf, pizza dough is a suitable alternative. Ensure it’s spread evenly without any tears.
• Sauce Layer: Prepare a honey mustard mixture. Once ready, spread it uniformly over the entire surface of the dough. This will add a tangy sweetness to your stromboli.
• Filling: Start by layering sliced cheese of your choice, preferably one that melts well. Next, add a generous layer of ham slices. For added flavor and crunch, sprinkle prepared crispy bacon bits. Finally, scatter freshly chopped green onions for a burst of freshness.
• Rolling the Stromboli: Starting from one end, carefully roll the dough into a log shape. Once rolled, ensure the seam side is facing down on the baking sheet to prevent it from opening while baking.
• Toppings: Grate some Swiss cheese and sprinkle it over the top of your rolled stromboli. This will give a delightful cheesy crust once baked. Then, brush the surface with a beaten egg; this will give your stromboli a glossy finish. Finish off by lightly drizzling some olive oil for added richness.
• Baking: Place the stromboli in the preheated oven. Bake it for approximately 12 to 16 minutes. Keep an eye on it, and once the top turns a beautiful golden brown, it’s ready. The baking time might vary slightly based on your oven, so it’s good to check after 12 minutes.
• Serving: Once baked, allow it to cool for a few minutes. Slice and serve warm. Enjoy your delicious Swiss Stromboli with ham!

To make sure you don’t forget this recipe, you can save it to your Pinterest board or, better yet, keep it as a secret weapon for your next social gathering.

This Creamy Mentaiko Pasta recipe is a delectable cod roe pasta made in the signature style of Japanese cuisine that just requires a few simple ingredients. It’s understandable why this new classic has become a staple in Japanese households, given that it boasts a thick, creamy sauce that is bursting with umami.

A Brief History of Japanese Pasta

Noodles had been consumed in Japan (and most of Asia) for a long time, but it wasn’t until 1945, following the conclusion of World War II, that America brought spaghetti to Japan in considerable numbers. American-style spaghetti with meat sauce quickly gained popularity in Japan’s Western-style cafés because of the country’s food deficit and curiosity about American culture.

The creation of Mentaiko Pasta is attributed to a little pasta business in Shibuya named Kabé No Ana (壁の穴), which translates to “hole in the wall.” According to the legend, a violinist from an orchestra on tour in Europe brought back some caviar.

He brought it to the restaurant and asked them to cook it for him because he didn’t know what to do with it. The chef’s homemade pasta was so good that he wanted to put it on the menu. The issue was that caviar at the time wasn’t easily accessible in Japan. The chef searched Japan’s selection of cured roes for a suitable replacement and found Mentaiko.

You might also like this recipe that went viral on TikTok a few years ago for Gigi Hadid’s vodka pasta. 

What is Mentaiko?

Mentaiko, also known as Karashi Mentaiko, is a hot pollock or cod roe that originates from Korea (Myeongnan-Jeot is the Korean version). After World War II, Toshio Kawahara, who was born in Busan, Korea, under the Japanese occupation, established “Aji no Mentaiko Fukuya,” the oldest Mentaiko organization in Japan. He brought Myeongnan-jeot to Tokyo as Karashi Mentaiko after making minor adjustments to Myeongnan-Jeot to suit Japanese preferences.

Similar to pickled vegetables, Mentaiko is frequently eaten as a side dish with steaming rice, as a topping for ramen and Ochazuke, or as a filler for onigiri (rice balls). It has a distinctively salty flavor and texture that gives bland dishes a lot of flavors. I tasted Mentaiko with kombu from Hirosho during a vacation in Japan (Naturally I had to try most of the Japanese cuisine), and it was great with rice.

For Mentaiko, there are several flavor and color variants. They come in a variety of tastes, from simply salted to yuzu, kombu, and hot chili. Mentaiko is a specialty that comes from Hakata (a district of Fukuoka City) and is hugely well-liked in Japan.

Tarako vs Mentaiko

The roe (eggs) of an Alaskan pollock-type of cod is used to make the traditional Japanese dishes Tarako and Mentaiko. Similar to a sausage skin, a thin edible membrane holds the eggs together. Both Tarako and Mentaiko can be eaten cooked or raw, although neither has a particularly fishy flavor.

Simple salt or brine seasoning is used on Tarako. Its color can range from light pink to crimson and is often produced using food coloring.

Contrarily, Mentaiko is spiced and seasoned with chilies. It frequently has a deep crimson color and is umami-rich. It can also be referred to as “Karashi Mentaiko” (辛子明太子), with Karashii meaning “spicy” in Japanese.

After the war, Mentaiko was introduced to Japan. Mentaiko was initially developed in the Korean peninsula. They gave it the name “Myeongtae,” from whence the term “Mentai” is derived.

The Japanese word “Mentaiko” literally translates as “Mentai’s child” however, “Ko” (子) is frequently used in recipes to denote the egg. Oyakodon (親子丼) , for instance, is a rice bowl with chicken and eggs.

By reducing the spiciness and pickling it, Mentaiko was further improved in Japan to suit Japanese preferences, giving rise to the Mentaiko we know today.

Ingredients you’ll need for Creamiest Mentaiko Pasta

Spaghetti/Pasta

Spaghetti is the typical pasta, but I don’t think that’s because it’s the greatest form of the sauce—more likely, it’s because it was one of the few shapes available when the meal was invented.
Other forms that are good at retaining the thick, savory sauce are great for making Mentaiko Pasta, which I love to do. Rotini and Bucatini are also excellent choices, and I’ve even prepared this dish using macaroni.

For Fat

Like with any pasta, the sauce needs to have some sort of fat to prevent the noodles from clinging to one another. Since I’ve added cream to this recipe, I use olive oil as the primary source of fat rather than butter as I would if I were cooking it without milk.

For Flavors

The majority of the flavor in the pasta comes from the Mentaiko, which is high in umami and salt. However, I like to kick it up a level by adding some grated Parmigiano Reggiano. This significantly increases umami without making the sauce too salty. If you have some, a small amount of yuzu kosho will provide a delightful lemony zing and increase the heat.

Liquid

Having some sort of liquid will help the Mentaiko coat the noodles evenly. Mentaiko Pasta is traditionally made with cream as the liquid, which is why I’ve used it here. However, you may make a lighter style by using the boiling pasta liquid instead.

For Garnish

Last but not least, I enjoy adding some finely diced nori and green shiso to the top of my mentaiko pasta as the garnish. Shiso offers a fresh herbaceous snap that highlights the rich sauce, while nori balances the Mentaiko’s saline flavor.

What about Instant Mentaiko Pasta Sauce?

You could get this well-liked Mentaiko Pasta “instant” spaghetti sauce in your local Japanese grocery shop. When I was a college student, I became dependent on this because all you had to do was boil pasta and combine it with the sauce.

If you can get mentaiko, though, I have to tell you that making homemade Mentaiko pasta is quite simple. Therefore, try this dish and hunt for mentaiko or spicy cod/pollack roe in the neighborhood Japanese grocery.

Various Mentaiko Dishes

Mentaiko is typically consumed as a side dish with rice or as a flavoring for several foods. Here are some well-known examples!

• Mentaiko Creamy pasta
• Mentaiko Salmon bowl
• Mentaiko Onigiri Rice Ball
• Mentaiko cup noodles
• Mentai Maki
• Hakata Mentaiko Tonkotsu Ramen
• Mentaiko Furansu (Small baguette with Mentaiko inside)
• Mentaiko gratin

FAQs

What is Mentaiko?

Mentaiko is a spicy cod roe that originates from Alaska.

What distinguishes Mentaiko from Tarako?

Mentaiko has more spices and is frequently spiced with chile to make it a little bit spicier than mentaiko, which is cod roe that has been brined or salted.

What flavor does Tarako have?

Tarako is filled with amazing flavors, and like Mentaiko it’s somewhat salty and not too fishy.

What flavor does Mentaiko have?

Because it’s the spicy variety of Tarako, it’s hot, salty, and full of umami. They vary around Japan and can be seasoned in various ways.

Where can I purchase Mentaiko or Tarako?

Unfortunately, outside of Japan, they may be rather difficult to locate. Locating a Japanese or Asian grocery is your best chance. You may also consider searching online.

Got a craving for some quirky pasta? 🍝 Toss this Mentaiko masterpiece onto your Pinterest board and let your followers drool a little! 😋

How to make Mentaiko Pasta

The procedure is really easy, like most spaghetti recipes. I prefer to start by boiling the pasta in salted water, then while the pasta is cooking, I make the sauce. All the ingredients need to be whisked together to make the sauce.

There isn’t a lot of accuracy required here, and you may customize the liquid, oil, and cheese amounts to your preferences. Since the pasta is not cooked with the sauce, it is crucial to cook it all the way through to the proper degree of doneness. After draining the pasta, all that’s left to do is toss it with the sauce before dishing and garnishing.

Ingredients

• 3.5 oz of Karashi Mentaiko (90 grams or about 2 pieces)
• 2 TBSP of olive oil
• 4 TBSP of half and half (half milk, half cream)
• 2-3 tsp of Parmigiano Reggiano (grated)
• 7 oz of dry spaghetti (200 grams)
• ¼ sheet of nori (cut with scissors into thin strips, for garnish)
• 3 thinly sliced green shiso leaves (for garnish)

Instructions

Prepare the Pasta:

• Fill a pot with 5 cups of water and add 1 TBSP of salt.
• Bring the water to a boil.
• Cook the pasta as directed on the package.

Prepare the Mentaiko Sauce:

• Locate the whole mentaiko roe sacks, which are coated in a robust outer membrane.
• Carefully puncture one end of the roe sack.
• Over a basin, squeeze out the roe from the membrane, similar to how you’d squeeze toothpaste.

Add Ingredients to the Sauce:

• To the basin with the roe, whisk in the following ingredients:
• Parmigiano Reggiano
• Half-and-half
• Olive oil

Combine Pasta and Sauce:

• Once the pasta is cooked, drain the water.
• Immediately add the drained pasta to the dish containing the Mentaiko sauce.
• Toss the pasta thoroughly to ensure it’s fully coated with the sauce.

Serving the Dish:

• Using tongs, a small dish, or a ladle, plate the pasta.
• Garnish the top with shiso and nori.

Nutrition

• Calories: 405
• Carbohydrates: 50
• Protein: 18g
• Fat 15g
• Saturated Fat 3g
• Cholesterol 121mg
• Sodium 86mg
• Potassium 242mg
• Fiber 2g
• Sugar 1g
• Vitamin A 187IU
• Vitamin C 4.9mg
• Calcium 78mg
• Iron 1mg

When it comes to cooking poultry, the proper seasoning can make all the difference. Whether roasting a whole chicken, grilling turkey slices, or baking duck breasts, sprinkling the right herbs and spices can elevate your dish from ordinary to exceptional.

Why Make Your Poultry Seasoning?

Store-bought seasonings usually contain preservatives, artificial flavors, and other undesirable additives. By making your own mixture at home, you ensure that your poultry dishes are flavored with only the most refined, most natural ingredients. Additionally, you can adjust the mix to suit your personal taste!

Ingredients to Enhance the Flavor of Poultry

Before we plunge into the recipe, let’s study some ingredients that pair beautifully with poultry:

Sage: This herb is slightly peppery and is frequently used in poultry dishes, especially during Thanksgiving.

Thyme: With its fine, dry aroma and slightly minty flavor, thyme complements poultry flawlessly.

Rosemary: Known for its strong aroma, rosemary adds depth to poultry dishes.

Marjoram: A close relative of oregano but with a sweeter and milder flavor.

Paprika: Adds a gentle spicy kick and a lovely red hue to your dishes.

Lemon Zest: Presents a zesty freshness that lightens up the dish.

Garlic Powder: For that extra richness and a hint of warmth.

Onion Powder: A staple in many kitchens, it adds a savory touch.

Fennel Seeds: These add a subtle licorice flavor, improving the overall taste profile.

Homemade Poultry Seasoning Recipe

Unlock the secrets of poultry seasoning knowledge. Where spices unite, your poultry dishes take flight. Ready to redefine your poultry experience?

Ingredients:

• 2 tbsp dried sage
• 2 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp dried marjoram
• 1 tbsp paprika
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp fennel seeds

Instructions:

• Preparation: Make sure all your herbs are dried and not fresh. This will ensure a longer shelf life for your seasoning.
• Mixing: In a bowl, combine all the ingredients. Make sure they are well mixed.
• Grinding: Using a mortar and pestle or a spice grinder, grind the mixture until it’s a fine powder.
• Storage: Transfer the seasoning to an airtight container. Store in a cool, dry place away from direct sunlight.
• Usage: Sprinkle generously on your poultry dishes before cooking. Adjust the amount based on your preference.

Alright, flavor adventurer! If this poultry seasoning stirred your culinary spirit, how about tossing the image below onto your Pinterest? It’s just a click but a cluck-ton of joy!

Poultry Seasoning Variations

1. Chicken: Classic & Versatile

Chicken, being a versatile meat, pairs well with various flavors. For a twist on the classic:

Ingredients:

• 2 tbsp dried sage
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp black pepper

Suggestion: Adding basil and black pepper gives a refreshed and slightly spicy kick, excellent for grilled or roasted chicken.

2. Turkey: Festive & Rich

Given turkey’s richer flavor, especially dark meat, it benefits from robust seasonings.

Ingredients:

• 2 tbsp dried sage
• 2 tbsp dried marjoram
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp orange zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cloves

Suggestion: The orange zest and cloves add a festive touch to your turkey, making it perfect for holiday roasts.

3. Duck: Bold & Gamey

Duck meat is gamey and has a unique flavor. A seasoning that can stand up to its boldness is essential.

Ingredients:

• 2 tbsp dried sage
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1/2 tsp ground star anise

Suggestion: The coriander and star anise improve the gamey flavor of the duck, making it ideal for roasting or pan-searing.

4. Quail: Delicate & Tender

Quail is a delicate bird with tender meat. A subtle seasoning works best.

Ingredients:

• 2 tbsp dried marjoram
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried lavender
• A pinch of white pepper

Suggestion: The lavender and white pepper add a delicate floral and spicy note, complementing the quail’s delicate flavor.

With these variations, you can skillfully season any poultry dish, ensuring the flavors are always on point. Whether it’s a weekday chicken dinner or a festive turkey roast, the proper seasoning will make it memorable!