Easy Ham and Cheese Stromboli

Easy Ham and Cheese Stromboli is my weeknight answer to melt-in-your-mouth comfort food that feels playful but looks impressive on the table. Whether you are feeding teens after practice or surprising guests with something just out of the oven, this recipe keeps things lively. With golden dough wrapped around creamy cheese and savory ham, it is just the kind of meal that disappears faster than you expect.

I still remember the first time I baked this for my kids after their soccer game. Now it is our go-to for movie nights and potlucks. There is nothing like seeing everyone dive in for a warm slice.

Ingredients

• Pizza dough: the backbone of this recipe fresh or store-bought both work aim for a smooth dough with a little bounce when pressed
• Mozzarella cheese: brings a milky melt and classic flavor choose blocks you can shred yourself for the best stretch
• Sliced ham: gives the salty savory punch use good-quality deli ham or leftovers from a baked ham
• Egg: needed for a glossy golden crust beat it well for smooth brushing
• Olive oil: helps seal the dough and crisps the exterior pick an everyday extra virgin
• Dried oregano and garlic powder: for that Italian pizzeria taste buy in small packets so the flavor stays potent
• Salt and black pepper: to punch up the filling freshly cracked pepper adds the most zing
• Parmesan cheese: sharp bite for extra depth freshly grated is always best if you have it

Instructions

Prepare the Dough:

Let the pizza dough rest at room temperature for about ten minutes on a lightly floured counter to loosen up the gluten. Now roll it into a rectangle ten by fourteen inches. Make sure the dough is even for an even bake. Brush a thin layer of olive oil on top to protect the dough from getting soggy later.

Layer the Filling:

Spread the ham slices evenly on the rolled dough leaving a border on all sides to make sealing easier. Next scatter the mozzarella all over then sprinkle on the garlic powder oregano salt and black pepper. Do not pile on too much cheese to avoid tearing. At this stage a light dusting of Parmesan boosts flavor without weighing down the dough.

Roll the Stromboli:

Begin from the long edge and roll the dough over the filling fairly tightly like making cinnamon rolls. Once you reach the other side pinch the seam closed and tuck the ends under for neatness. Carefully lift the roll and move it seam-side down onto the baking sheet.

Apply the Egg Wash:

Using a pastry brush paint a coat of the beaten egg over the top for that bakery shine. Add a touch more Parmesan if you like. Use a sharp knife to cut two or three shallow vents along the top so steam can escape and the crust stays crisp.

Bake to Golden Perfection:

Bake the stromboli at four hundred degrees Fahrenheit for about twenty to twenty-five minutes rotating halfway through. You want it evenly deep golden and firm. When it comes out transfer to a rack and let it rest ten minutes so the cheese sets and slicing is clean.

Slice and Serve:

Once the loaf has cooled a little cut it into thick slices with a sharp knife. You will see tidy layers of ham and cheese. Serve just as is or with a small bowl of marinara for dipping. This is the kind of food that makes everyone lean in for seconds.

Every time I sprinkle on that last bit of oregano I am back in my grandmother’s kitchen watching her roll dough and telling family stories. The aroma of warm bread and cheese always fills our house and makes everyone smile.

Storage and Leftover Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat place slices on a parchment-lined tray and bake at three hundred fifty degrees until warmed through so the crust stays crisp. Cold stromboli makes a great next-day lunch so do not worry if you cannot finish the whole loaf.

Easy Ingredient Swaps

Swap the mozzarella for provolone if you want a little extra tang. Smoked turkey works well instead of ham. Try adding roasted red peppers or spinach before rolling for more color and flavor. The dough itself is forgiving so even basic supermarket dough does the job.

Perfect Ways to Serve This

This stromboli shines at parties served with a bowl of warm pizza sauce for easy dipping. Pair it with a crisp green salad or a scoop of coleslaw to round out dinner. If you slice it small it makes a standout appetizer platter for any game day spread.

The Story Behind This Recipe

I learned this recipe years ago from a friend who made three different versions every year for New Year’s Eve. Stromboli became our favorite ever since the first gooey slice. It is now a part of our own holiday and weekend traditions.

Adapting for Every Season

In summer I fill the stromboli with thin zucchini and fresh herbs. During holidays I sometimes trade in prosciutto or spicy pepperoni for more festive flavor. The beauty is that you can match the fillings to what is in your fridge or garden.

Helpful notes

Work with dough at room temperature for easier rolling. Always let stromboli rest before slicing to avoid a messy filling. Keep the baking sheet lined to prevent sticking and easy cleanup.

What People Are Saying

Friends always ask for the ham roll thing recipe after a party. My neighbor swears it is the best after-school snack her kids have ever had. Even picky eaters cannot resist a gooey cheesy streak in every bite.

Freezer Meal Conversion

Double the recipe and freeze one assembled uncooked loaf by wrapping tightly. Bake from frozen at three hundred seventy five degrees for about thirty five minutes watching closely at the end. Baked slices can be frozen and reheated for a grab-and-go lunchbox treat.

Enjoy fresh from the oven, and feel free to experiment with different fillings each time you make it. This recipe is sure to become a favorite at your table just as it is at mine.

Recipe Q&A

→ What type of dough works best for this dish?

Use fresh or store-bought pizza dough at room temperature for easy rolling and the best texture.

→ Can different cheeses be substituted?

Yes, you can use provolone or cheddar instead of mozzarella, or mix your favorites for extra flavor.

→ How can I prevent the dough from tearing?

Roll the dough gently and avoid overfilling. Let the dough rest before rolling to relax the gluten.

→ Is it possible to prepare this ahead?

Yes, assemble and refrigerate before baking. Bake before serving for the best crisp crust and fresh taste.

→ Do I need to add sauce inside the roll?

It's best served with marinara on the side to keep the crust crisp, but you can spread a thin layer inside if preferred.

→ What is the purpose of the egg wash?

The egg wash gives the stromboli a glossy, golden finish and helps toppings stick to the surface.