Brown Sugar Ham Stromboli with Honey Dijon Dipping Sauce

Directions

1. Preheat the oven to 425ºF and line a sheet tray with parchment paper.

2. Stretch each dough ball into a large circle, then layer with half of the ham, half of the provolone cheese, and half of the Boursin cheese.

3. Fold the two longer sides of each dough circle over the filling to form a long cylinder, then fold the short edges over to seal.

4. Place the stromboli seam-side down on the prepared sheet tray. Slice 3–4 slits on top of each to allow steam to escape.

5. Bake for 15–20 minutes, or until golden brown and the cheese is melted.

6. While the stromboli are baking, mix the honey, Dijon mustard, yellow mustard, and fresh tarragon in a small bowl. Set aside for dipping.

7. Let the stromboli rest for 3–4 minutes after baking, then slice into portions and serve with the honey Dijon tarragon sauce on the side.