Ham and Cheese Stromboli with Melted Mozzarella Tips, FAQ & printable recipe

Tips for success

For an even crispier bottom crust, consider using a pizza stone or baking steel that has been preheated in the oven for at least 30 minutes. Place the assembled stromboli directly onto the hot surface. If you prefer a softer crust, stick to a standard baking sheet. You can also sprinkle a little bit of garlic powder or dried oregano over the dough before adding the fillings to enhance the overall flavor profile of the crust.

If you notice the top of the stromboli browning too quickly before the center is heated, tent it loosely with a piece of aluminium foil for the final few minutes of baking.

This technique protects the surface while allowing the internal heat to continue rising, ensuring the cheese melts completely without burning the outer dough. Always monitor the oven closely during the last portion of the bake to ensure the perfect level of browning.

Variations

• Veggie Stromboli: Replace the ham and pepperoni with sautéed bell peppers, onions, and mushrooms. Ensure the vegetables are cooked and well-drained before adding to the dough to prevent excess moisture.
• Italian Sausage Stromboli: Substitute the deli ham with cooked, crumbled Italian sausage. Ensure the sausage is fully browned and drained of excess fat before layering it into the dough for the best results.

Storage and make-ahead

Fridge

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

Freezer

Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Bake at 350°F (175°C) for 10-15 minutes on a baking sheet until heated through and the crust is crisp again.

Allow any leftovers to cool for no more than 2 hours at room temperature before transferring them to an airtight container. Store the container in the refrigerator for up to three days.

To maintain the best texture, avoid wrapping the stromboli in plastic wrap while it is still warm, as this will trap steam and cause the crust to become soft and unappealing. Proper cooling is the key to preserving the quality of your leftovers.

You can assemble the stromboli up to two hours before baking, provided you keep it covered and refrigerated on the baking sheet. If you intend to make it further in advance, assemble the log, wrap it tightly in plastic wrap, and store it in the refrigerator. When you are ready to bake, simply remove it from the fridge, let it sit for 15 minutes, and then bake according to the original instructions for a fresh, hot meal.

Serving ideas

Serve the stromboli warm, sliced into thick, generous portions that showcase the layers of ham, pepperoni, and melted mozzarella. It pairs wonderfully with a side of marinara sauce for dipping, which adds a bright, acidic contrast to the rich, savory filling.

A simple side salad with a vinaigrette dressing is an excellent way to balance the meal, providing a fresh crunch that complements the soft, doughy texture of the warm stromboli slices.

For a more substantial meal, consider serving the stromboli alongside roasted vegetables or a bowl of warm tomato soup. The combination of textures—the crispy exterior, the chewy dough, and the molten cheese—makes it a satisfying main course for lunch or dinner.

Ensure you have plenty of napkins on hand, as the cheesy filling is best enjoyed while it is still warm and slightly gooey from the oven, making for a truly comforting experience.

Frequently asked questions

Recipe card

Ham and Cheese Stromboli with Melted Mozzarella

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 lb pizza dough, store-bought or made ahead
• 6 oz deli ham, thinly sliced
• 3 oz pepperoni, thinly sliced
• 2 cups mozzarella cheese, shredded

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Sugar

3 g

Sodium

950 mg

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