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

Tips for success

For an extra touch of flavor, sprinkle a pinch of garlic powder or grated parmesan alongside the dried herbs on top of the crust before baking. This adds a savory aroma that complements the cured meats and enhances the visual texture of the crust.

Ensure your oven is fully up to temperature before sliding the baking sheet inside so the dough develops a quick bottom crust and avoids absorbing excess moisture.

If the top of the roll begins browning too quickly before the baking time finishes, tent a sheet of aluminum foil loosely over the top for the final five minutes.

This protects the herb crust from scorching while allowing the center to reach optimal melting heat. Keeping a steady eye on the crust during the final moments of baking guarantees an evenly golden finish with a perfectly crisp bite.

Variations

• Three-Cheese Blend: Swap out the ham and add provolone and fontina alongside the mozzarella for a rich, vegetarian-friendly cheese pull with distinct layers.
• Spicy Italian Pepper: Incorporate sliced hot capicola or spicy cured salami in place of standard deli ham to add a zesty, robust kick to every bite.

Storage and make-ahead

Fridge

Store wrapped in foil or an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze baked slices wrapped tightly in foil and a freezer bag for up to 2 months.

Reheat

Warm in a 350°F (175°C) oven on a baking sheet for 10 to 12 minutes until hot and crisp.

Cool the leftover stromboli completely to room temperature before packing to prevent steam from softening the crisp crust. Place cut pieces into an airtight container or wrap them snugly in foil.

Leftovers will keep well under refrigeration, ready to be reheated directly on a hot baking sheet whenever a quick, cheesy slice is desired.

You can assemble the unbaked roll up to four hours ahead and keep it covered in the refrigerator on a parchment-lined tray. When ready to cook, let the stromboli sit on the kitchen counter for fifteen minutes to remove the chill, then dust with the dried herbs and bake according to the standard temperature and timing instructions.

Serving ideas

Slice the warm stromboli into thick, hearty portions and serve immediately on a wooden board alongside a warm dish of marinara or pizza sauce for dipping.

The bright acidity of tomato sauce cuts through the rich, savory layers of melted cheese and cured meats, providing a classic Italian-American restaurant experience right at home.

For parties or game day snacks, cut the roll into two-inch rounds and arrange them cut-side up on a warm serving platter. This showcases the beautiful swirls of golden crust, pink ham, pepperoni, and melted cheese, making it simple for guests to pick up a slice and enjoy immediately without fuss.

Frequently asked questions

Recipe card

Cheesy Stuffed Stromboli with Ham and Pepperoni

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 lb pizza dough, store-bought or made ahead
• 2 cups melted cheese, shredded mozzarella
• 6 oz ham, thinly sliced
• 4 oz pepperoni, sliced
• 1 tsp herb seasoning blend

Instructions

1. Preheat the oven to 400°F (200°C). Roll out the pizza dough on a sheet of parchment paper into a large, uniform rectangle roughly 10 by 14 inches.
2. Spread the melted cheese base evenly across the rolled surface, leaving a one-inch border around all edges. Layer the ham slices and pepperoni evenly over the cheese.
3. Roll the rectangle tightly into a log, pinching the outer edges and seam firmly to seal. Dust the top evenly with the herb seasoning. Bake for 20 minutes until the crust turns crisp and golden brown.

Contains: gluten, milk

Estimated nutrition per serving

Calories

440

Protein

20 g

Carbohydrates

42 g

Fat

21 g

Fiber

2 g

Sugar

3 g

Sodium

980 mg

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