Ham and Cheese Stromboli with Melted Mozzarella Step-by-step instructions

Before you start

Before you start, ensure your oven is fully preheated to 400°F (200°C) to ensure the dough bakes properly. Gather all your ingredients, including the pizza dough, deli ham, pepperoni, and mozzarella cheese. Prepare a baking sheet with parchment paper to prevent sticking and ensure an easy cleanup.

Having everything ready at your workstation will allow you to assemble the stromboli quickly, preventing the dough from becoming too warm or sticky, which makes it much easier to handle and roll into the final log shape.

Instructions

Dough preparation

1. 1Prepare the dough
   Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the pizza dough into a large rectangle, about 1/4 inch thick. Ensure the surface is even to allow for consistent baking throughout the roll.
   Look for Dough is elastic and uniform in thickness.
   Tip Let the dough sit at room temperature for 15 minutes before rolling to make it easier to stretch.

The dough should be rolled into a smooth, even rectangle that is thin enough to cook through but thick enough to hold the weight of the fillings. It should be elastic and easy to move around the workspace. If the dough begins to shrink back, let it rest for a few minutes before continuing to roll.

Filling and rolling

2. 2Layer the fillings
   Spread the ham slices evenly over the dough, leaving a small border at the edges. Layer the pepperoni on top of the ham, then sprinkle the shredded mozzarella cheese generously over the meat. Roll the dough tightly starting from the long edge, tucking in the ends to seal the filling inside.
   Look for Dough is rolled into a tight log shape.
   Tip Press the edges firmly to seal the seam so the cheese does not leak out during baking.

The ham, pepperoni, and mozzarella should be distributed evenly, leaving a clean border around the edges to facilitate a tight seal. When rolling, ensure you create a consistent log shape without air pockets. The final roll should look compact and uniform, indicating that the filling is secure and ready for the oven.

Baking to perfection

3. 3Bake and serve
   Place the stromboli seam-side down on a parchment-lined baking sheet. Bake for 20 minutes or until the crust is golden brown and the internal temperature reaches 160°F (71°C). Remove from the oven and let it rest for 5 minutes before slicing with a serrated knife.
   Look for Crust is deep golden brown and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Brush the top with a little olive oil or egg wash for a shinier, more professional finish.

The stromboli is ready when the exterior is uniformly golden brown and crisp. There should be no raw-looking spots on the dough.

The aroma of baked bread and melted cheese should be noticeable, and the internal temperature must be verified to ensure the dish is cooked safely throughout before you begin the resting period.

Common mistakes

A common mistake is overfilling the dough, which can lead to leaks and a soggy bottom. Stick to the recommended amounts to maintain the integrity of the roll. Another error is failing to seal the edges properly; take your time to pinch the seams closed tightly.

Additionally, slicing the stromboli immediately after removing it from the oven can cause the filling to spill out; allowing it to rest for five minutes is crucial for the cheese to set slightly, ensuring clean, beautiful slices.

How to tell it’s done

The stromboli is done when the crust has achieved a rich, golden-brown color across the entire surface. The internal temperature of the filling should reach at least 160°F (71°C) to ensure the meats are heated through and the cheese is fully melted.

You can check this by inserting an instant-read thermometer into the center of the log. The crust should feel firm when gently pressed, and the seams should be completely sealed, indicating that the structure is set and ready for slicing.

• Ground meat: 160°F (71°C) in the thickest part