Ham and Cheese Stromboli with a Golden, Cheesy Crust Tips, FAQ & printable recipe

Tips for success

Weight the layers, not the slices. Eight ounces of ham and two cups of mozzarella is the ratio that fills a 10 by 14-inch rectangle without straining the dough.

If the roll feels loose rather than packed when it goes seam-side down, that is correct — snug, not compressed. Compressing the filling while rolling squeezes the cheese toward the ends, which is where it escapes.

The egg wash is the difference between a pale crust and the deep golden one in the video, so brush it thin and complete, including the ends. If any pools at the base, wipe it with a paper towel before the pan goes into the oven; pooled egg bakes into a rubbery patch.

And rotate the pan halfway through baking — most home ovens run hotter at the back, and rotation is what produces one even color instead of a dark end and a pale one.

Variations

• Pepperoni stromboli: Swap the ham for 6 ounces of sliced pepperoni and keep the same amount of mozzarella. The pepperoni renders a little fat as it bakes, so blot the slices with a paper towel before layering to keep the crust from turning greasy.
• Turkey and swiss: Replace the ham with sliced roast turkey and the mozzarella with shredded swiss. Swiss melts a bit firmer than mozzarella, so the slices hold their layers neatly — a good pick for a lunch-style stromboli or a potluck platter.
• Spinach and mushroom: Sauté 5 ounces of sliced mushrooms and a handful of spinach until completely dry, cool them, then layer with the mozzarella. Cooking the vegetables first removes the water that would otherwise turn the dough soggy underneath the filling.
• Spicy salami and provolone: Use hot salami in place of the ham and sliced provolone instead of mozzarella, and add a pinch of crushed red pepper over the cheese before rolling. The provolone melts into a tighter, sharper layer that stands up to the heat.

Storage and make-ahead

Fridge

Wrap slices individually and refrigerate up to 3 days; the crust softens, so reheat in the oven rather than the microwave.

Freezer

Freeze baked slices up to 2 months, or the assembled unbaked log wrapped tightly; thaw overnight in the refrigerator before baking.

Reheat

Bake slices at 350°F (175°C) on a parchment-lined sheet for 8 to 10 minutes until the crust crisps and the cheese melts again.

Cool leftovers no longer than two hours at room temperature, then wrap the slices individually in foil or transfer them to an airtight container. Refrigerate for up to three days. The crust softens in the fridge; the oven, not the microwave, brings the texture back.

Assemble the stromboli completely, including the egg wash and topping, then wrap the whole unbaked log tightly in plastic and refrigerate for up to eight hours. Bake straight from the refrigerator, adding three to five minutes to the baking time since the dough starts cold.

Vent it with the slashes just before it goes into the oven. Assembled stromboli also freezes well for up to two months; thaw overnight in the refrigerator before baking as directed.

Serving ideas

Serve the stromboli warm from the board, sliced into thick pieces with a serrated knife, while the cheese still pulls in long ribbons. A plain white plate and nothing else is honestly all it needs — the golden, herb-flecked crust does the visual work.

Set out a small bowl of warm marinara alongside for dipping; the acidity cuts through the rich cheese without adding anything to the recipe itself.

For a casual dinner, pair slices with a simple green salad dressed in vinaigrette, which balances the richness of the ham and cheese. For a crowd, cut the log into shorter pieces and arrange them on a platter; the slices hold their shape well at room temperature for thirty minutes or so, making this an easy pick for game day or a potluck where the oven is already busy.

Frequently asked questions

Recipe card

Ham and Cheese Stromboli with a Golden, Cheesy Crust

Prep 20 minCook 25 minRest 5 minTotal 50 minServes 4

Ingredients

• 1 lb store-bought pizza dough, at room temperature
• All-purpose flour, to taste, for dusting the counter
• 8 oz thinly sliced deli ham
• 2 cups shredded mozzarella
• 1 large egg
• 1 tbsp water
• 2 tbsp grated parmesan
• 1 tsp Italian seasoning

Instructions

1. Set a rack in the middle of the oven and heat it to 375°F (190°C). Line a rimmed baking sheet with parchment paper so the stromboli releases cleanly and the crust browns evenly underneath. Take the pizza dough out of the refrigerator now so it warms while the oven heats.
2. Dust the counter lightly with flour and roll the dough into a 10 by 14-inch rectangle, turning it a quarter turn every few passes so the corners stay even. Aim for about a quarter inch thick; patch any tears by pinching the dough back together.
3. Arrange the ham slices in overlapping rows over the dough, leaving a clean 1-inch border free on all sides. Overlap by about half so every bite gets ham, and keep the layer thin enough that the roll can still close around it without bulging.
4. Scatter the shredded mozzarella evenly over the ham, still respecting the border. Spread it edge to edge of the filling in a level layer so each slice gets an even amount of cheese rather than a molten pocket on one side and a dry stretch on the other.
5. Starting from a long side, roll the dough up over the filling, keeping it snug but not crushing. Pinch the seam closed along the top, then fold and press the two ends underneath to trap the cheese. Set the log seam-side down on the prepared baking sheet.
6. Whisk the egg with the water in a small bowl until completely combined. Brush it over the entire surface of the roll in a thin, even coat, including the ends. This wash is what turns the crust deep golden and glossy in the oven.
7. Sprinkle the grated parmesan evenly over the egg wash, then follow with the Italian seasoning. Cut three short diagonal slashes across the top with a sharp knife so steam can escape while it bakes and the roll keeps its shape instead of splitting at random.
8. Bake on the middle rack for 22 to 25 minutes, rotating the pan once halfway through, until the crust is deep golden brown and sounds hollow when tapped. If the cheese bubbling out the vents starts to darken, lay a strip of foil loosely over the top.
9. Transfer the stromboli on its parchment to a cutting board and let it rest 5 to 10 minutes so the molten cheese settles back into the layers. Cut crosswise into 1 1/2-inch pieces with a serrated knife, using a gentle sawing motion, and lift the slices onto plates while they still steam.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

26 g

Carbohydrates

38 g

Fat

24 g

Sodium

980 mg

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