Cheesy Pizza Stromboli with Pepperoni and Ham Tips, FAQ & printable recipe

Tips for success

For a glossy, professional-looking crust, brush the top of the rolled stromboli with a little beaten egg or olive oil before placing it in the oven. This simple step enhances the golden color and adds a subtle shine to the exterior.

If you enjoy extra flavor, you can sprinkle a pinch of dried oregano, garlic powder, or grated parmesan cheese over the top of the egg wash before baking to create an aromatic, savory crust that complements the fillings inside.

When rolling the dough, try to keep the tension consistent. Start from one of the long edges and roll forward, tucking the dough under itself slightly as you go. This creates a tight, layered structure that prevents the cheese from pooling in one spot. If you find the dough sticking to your work surface, a very light dusting of flour can help, but avoid using too much, as excess flour can make the crust tough or powdery instead of light and crispy.

Variations

• Veggie Stromboli: Replace the ham and pepperoni with sautéed bell peppers, onions, and sliced mushrooms. Ensure the vegetables are well-drained after cooking to prevent excess moisture from making the dough soggy.
• Spicy Italian: Add a layer of sliced spicy salami and pickled banana peppers alongside the mozzarella. The heat from the peppers balances the creamy cheese and provides an exciting flavor profile.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Wrap tightly and freeze for up to 1 month.

Reheat

Bake at 350°F (175°C) until warmed through and crispy.

Store any leftover stromboli in an airtight container or wrap it tightly in aluminum foil. It will maintain its quality for up to three days in the refrigerator. To ensure the best texture, avoid storing it while it is still steaming, as the trapped moisture will make the crust soggy.

Instead, let the slices cool completely at room temperature before placing them into the refrigerator, which helps to preserve the crispiness of the dough for the next time you decide to enjoy it.

You can assemble the stromboli in advance and keep it in the refrigerator for a few hours before baking. If you choose to do this, cover it tightly with plastic wrap to prevent the dough from drying out. When you are ready to eat, simply remove it from the refrigerator, let it sit for about 15 minutes while the oven preheats, and then bake as directed. This makes it a great option for prepping a meal during a busy afternoon.

Serving ideas

Serve the stromboli warm, sliced into thick, generous pieces that showcase the layers of mozzarella, ham, and pepperoni. It pairs exceptionally well with a side of warm marinara sauce for dipping, which adds an acidic brightness that cuts through the richness of the cheese.

A simple side salad with a crisp vinaigrette is an excellent accompaniment, providing a fresh contrast to the warm, hearty nature of the pastry. Arrange the slices on a platter to highlight the beautiful cross-section of the roll.

Because the stromboli is quite filling, it serves as a complete meal on its own when accompanied by a light vegetable dish or a bowl of soup. If you are serving a larger group, you can prepare two strombolis at once, provided your oven and baking sheets can accommodate them.

Ensure that you have a sharp serrated knife on hand at the table so that guests can easily cut their slices if they prefer smaller portions, maintaining the integrity of the crust with every movement.

Frequently asked questions

Recipe card

Cheesy Pizza Stromboli with Pepperoni and Ham

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 lb pizza dough, store-bought or made ahead
• 2 cups shredded mozzarella cheese
• 6 oz deli ham, thinly sliced
• 4 oz pepperoni slices

Instructions

1. Preheat the oven to 400°F (200°C). Roll out the pizza dough on a lightly floured surface into a large rectangle, about 10 by 14 inches. Ensure the dough is even in thickness to promote uniform baking throughout the entire crust.
2. Spread the shredded mozzarella evenly over the dough, leaving a one-inch border around the edges. Layer the ham slices over the cheese, followed by the pepperoni slices. Roll the dough tightly into a log, pinching the seams closed to secure the filling inside.
3. Place the stromboli seam-side down on a parchment-lined baking sheet. Bake for 20 to 25 minutes until the crust is golden brown and crispy. Remove from the oven and let it rest for 5 minutes before slicing with a serrated knife to serve.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.