Easy Ham and Cheese Stromboli for a Quick Dinner Step-by-step instructions

Before you start

Before beginning the assembly, ensure the oven is fully preheated to the required temperature. Have the deli ham slices separated and ready for layering to speed up the process.

Shred the mozzarella cheese if it is not already pre-shredded to ensure it melts quickly and uniformly. Prepare a clean workspace and have a sheet of parchment paper ready to avoid transferring the heavy, filled log later, which could cause it to tear or lose its shape.

Instructions

Dough Preparation

1. 1Prepare the dough
   Preheat the oven to 400°F (200°C). Roll out the pizza dough on a piece of parchment paper into a large rectangle, ensuring an even thickness across the surface to prevent uneven baking.
   Look for dough is rolled into a rectangle
   Tip Dust the surface lightly with flour to prevent sticking while rolling.

The dough should be rolled into a uniform rectangle that is approximately one-quarter inch thick. Ensure the surface is not too thin, or it will not support the weight of the ham and cheese. Check that the parchment paper is positioned underneath the entire length of the dough, as moving the assembled stromboli is difficult once the heavy fillings are added and the log is formed.

Filling Assembly

2. 2Assemble the stromboli
   Layer the thin slices of ham across the dough, leaving a small border at the edges. Sprinkle the shredded mozzarella cheese generously over the ham and finish by dusting the surface with the italian seasoning.
   Look for filling is evenly distributed
   Tip Do not overfill the center to ensure a tight seal.

The ham should be layered in an even, overlapping pattern to cover the dough surface fully. Sprinkle the cheese in an even layer, leaving a one-inch border around the perimeter to ensure the dough can be sealed shut.

The italian seasoning should be distributed evenly across the cheese to ensure a consistent flavor in every bite. Check that the edges are dry enough to stick together when folded.

Baking Process

3. 3Roll and bake
   Roll the dough tightly into a log shape, tucking in the ends to seal the filling inside. Place it on a baking sheet and bake for 25 minutes until the exterior is golden brown and the cheese is melted and bubbling inside.
   Look for crust is golden brown
   Tip Let the stromboli rest for five minutes before slicing to keep the filling intact.

The stromboli is ready when the crust sounds hollow when tapped and has turned a rich, golden brown. If the crust is browning too quickly on the outside but feels soft underneath, lower the oven temperature slightly for the final five minutes of baking.

Let the stromboli rest on the baking sheet for five minutes to allow the interior to set, which makes slicing significantly easier and prevents the filling from spilling out.

Common mistakes

A common mistake is overloading the dough with too much cheese, which can cause the stromboli to burst open during baking. Another error is rolling the dough too loosely, which leaves air pockets that can make the crust soggy. Ensure the edges are tucked tightly and the seam is placed face-down on the baking sheet to keep the log contained as it rises and bakes in the hot oven.

How to tell it’s done

The stromboli is done when the outer crust has achieved a deep golden-brown color and the dough feels firm to the touch. The cheese should be bubbling out of the ends or visible through any small cracks in the crust.

Because the ingredients are pre-cooked or melt quickly, the internal temperature is not a safety concern, but the center should feel hot and soft when pressed lightly with a fork or knife.