Crispy Golden Ham and Cheese Stromboli Step-by-step instructions

Before you start

Preheat the oven thoroughly to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Measure the shredded mozzarella cheese and portion the deli ham into flat, separated layers so assembly moves swiftly.

If using chilled dough, place it on the counter 20 minutes beforehand to soften slightly and reduce elasticity.

Instructions

Dough Shaping

1. 1Roll out the dough
   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the pizza dough on a lightly floured surface and roll it out with a rolling pin into an even rectangle measuring approximately 10 by 14 inches.
   Look for The dough stretches smoothly into a uniform rectangular sheet without tearing.
   Tip Let refrigerated dough rest on the counter for 15 minutes before rolling to relax the gluten.

The dough sheet should form an even, flat rectangle roughly 10 by 14 inches with consistent thickness from center to edge. It should show no thin tears or holes, resting flat without curling back tightly from the perimeter.

Filling and Sealing

2. 2Layer fillings and roll
   Arrange the deli ham across the surface of the dough, leaving a 1-inch clear border around all edges. Scatter the shredded mozzarella cheese evenly over the ham. Roll the dough tightly from the long side into a log, tucking the ends inward, and press firmly along the seam to seal.
   Look for The dough forms a tight, compact cylinder with fully pinched edges and enclosed filling.
   Tip Dampen fingertips lightly with water when pinching the outer dough edge to ensure a solid bond.

The ham slices and shredded mozzarella must sit flat within a neat border, leaving margins clean. The finished roll should form a compact, firm log with tightly pinched end seams and a secure bottom join that resists opening.

Baking and Resting

3. 3Bake, slice, and serve
   Transfer the rolled log seam-side down onto the prepared baking sheet. Bake at 400°F (200°C) for 25 minutes until the exterior is crisp and deep golden brown. Let rest for 5 minutes, slice into thick pieces, and serve alongside warm marinara sauce for dipping.
   Look for The crust turns uniformly golden brown and crisp, with melted cheese visible upon slicing.
   Tip Cut with a sharp serrated bread knife in gentle sawing motions to keep the layers neat.

The crust should emerge evenly browned, crisp to the touch, and fragrant with toasted bread and melted cheese notes. After a brief rest on a cutting board, slicing through should reveal intact, distinct internal rings of ham and cheese.

Common mistakes

Avoid overfilling the pastry sheet beyond the recommended amounts, as excessive filling strains the dough and causes blowouts along the side seams.

Another common misstep is rolling too loosely, which leaves wide air pockets where melting cheese escapes.

Always place the rolled cylinder seam-side down on the parchment paper and allow the baked stromboli to rest before slicing to prevent the melted center from spilling out.

How to tell it’s done

The stromboli is fully baked when the crust turns an even, deep golden-brown across the entire surface and feels solid and firm under gentle pressure.

Tapping the top should produce a hollow sound, signaling that the inner dough walls have cooked through. Any cheese that bubbles near the seams should look clear and molten, not liquid or runny.