Fontina Ham Stromboli

From Taste of Home Magazine

Ingredients:
1 med. sized onion, chopped
1 tbsp. olive oil
1 garlic clove, minced
1 loaf frozen bread dough, thawed (make sure you thaw the morning of - it takes a little time!)
1/2 cup pesto
2 tsp. dried basil
1/2 lb. sliced deli ham
1/4 lb. sliced prosciutto
1/2 lb. fontina cheese, sliced
1/4 cup grated parmesan cheese

1. Saute onion in olive oil until tender. Add garlic and cook 1 minute longer. Cool completely.
2. On a greased baking sheet, roll out bread dough to 10x16.  Spread with 2 tbsp. pesto and sprinkle with onion and garlic mixture. Arrange ham, prosciutto, and fontina over the dough to within 1/2 inch of the edges.
3. Roll up jelly-style, starting with the long side. Pinch seams and tuck ends under.
4. Brush with remaining pesto and sprinkle with parmesan cheese. Bake at 350 for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.