10 sheets Athens Phyllo Dough, thawed
4 to 5 Tablespoons melted butter
2 teaspoons Dijon mustard
1 teaspoon honey
4 ounces Gruyere cheese, shredded
4 slices deli ham (about 5 oz.)
Preheat oven to 375 degrees. Unroll Phyllo dough; lay one sheet lengthwise and brush lightly with melted butter. Lay a second sheet lengthwise next to the first, overlapping the short edges by 3 inches. Brush with butter. Repeat layers, continuing to overlap, until 10 sheets have been layered and brushed with butter.
In a small bowl, combine Dijon mustard and honey. Spread mixture to within one inch of edges of Phyllo dough stack. Top with cheese in a 3-inch wide strip down the center of the Phyllo to within one inch of ends. Top cheese with slices of ham. Carefully fold long sides over to cover the filling, brushing lightly with melted butter to seal. Fold in ends and seal. Place seam-side down on a large non-stick baking sheet. Bake for 12-15 minutes or until golden brown. Allow to stand for 5 minutes before cutting into sections and serving.
This flaky version of a classic Stromboli is a unique way to use leftover deli meat. The smooth flavor of the Gruyere and the creamy zip from the honey Dijon melt together to create a deliciously different form of a sandwich that goes very well with a bowl of soup. While ham is a favorite, any meat can be substituted. Swiss cheese can be used if Gruyere is not available.