Cheesy Ham Stromboli with the Ultimate Cheese Pull

That stretchy, camera-worthy cheese pull is not luck — it is low-moisture mozzarella rolled inside a tight dough shell and baked hot enough to melt it all the way through. This ham stromboli delivers golden, crackly crust, layered deli ham, and long strings of cheese in every slice, all from one sheet pan and about 45 minutes of work.

Stromboli is the answer when pizza night needs a change of shape. Instead of stretching dough into a round, it rolls into a log stuffed with layers of ham and mozzarella, then bakes into a golden loaf that slices into neat, hand-held pieces.

The filling stays sealed inside, so the crust stays crisp instead of going soggy, and the cheese melts in its own steamy chamber until it stretches dramatically the moment a slice is lifted. Store-bought dough keeps the prep honest — about 20 minutes of rolling and layering — while the oven does the rest. Serve it cut into thick slices on a board and watch the first piece disappear mid-pull.

Ingredients

Why this recipe works

The rolling method is what makes this stromboli work. Rolling the dough into a rectangle rather than a circle gives you a straight, even log that bakes at the same thickness from end to end, so no section stays pale while another burns. The 1-inch border of bare dough is just as important: it is the glue line for the seam.

When the roll is closed with gentle tension and the seam sits underneath, the weight of the dough presses it shut as it bakes, trapping the steam that melts the cheese into long, stretchy ribbons instead of letting it leak onto the pan.

The egg wash and the vents do the finishing work. Brushing the surface with beaten egg promotes deep browning through the Maillard reaction, giving the crust that glossy, bakery-style color and a shell sturdy enough to hold a slice together when it is lifted.

The diagonal slits vent steam so the crust dries and crisps instead of going leathery, and they double as a window: bubbling cheese showing through the cuts is the clearest signal that the filling is fully melted and the stromboli is ready to come out.

Notes and substitutions

Choose low-moisture, whole-milk mozzarella for the stretch — the blocks or bags sold as shredding mozzarella, not the fresh kind packed in water. Fresh mozzarella releases moisture as it melts and can leave the dough damp underneath. Deli ham sliced thin layers smoothly and rolls without tearing; ask for it shaved to about 1/16 inch.

Any pizza dough works, whether from the supermarket refrigerated case, a local pizzeria that sells it by the pound, or a batch made ahead at home. One pound rolls to the right size; let cold dough sit at room temperature for 30 minutes so it relaxes.

Equipment is simple: a rimmed baking sheet, parchment, a rolling pin, and a sharp knife. A pizza wheel makes fast, clean cuts if a knife feels clumsy. If the dough tears while rolling, patch it with a pinch of dough from the edge rather than starting over — small repairs vanish under the egg wash. For a thinner crust, a 13-ounce can of refrigerated pizza crust substitutes directly; roll it slightly smaller and add a few minutes to the bake time since the shell is thinner.

• pizza dough: One 13-ounce can of refrigerated pizza crust works in a pinch; roll it to the same size and add about 5 minutes to the bake since it is thinner.
• sliced ham: Thin-sliced turkey, roast beef, or leftover holiday ham all roll the same way; keep the total meat at about 8 ounces so the dough does not tear.
• shredded mozzarella: Low-moisture mozzarella gives the best stretch; a mix of mozzarella and provolone adds flavor, but keep it to 2 cups so the roll stays sealed.

Equipment

• rimmed baking sheet
• parchment paper
• rolling pin
• pastry brush
• sharp knife or pizza wheel
• spatula
• cutting board
• fork