Ham and Cheese Stromboli
Ham and Cheese Stromboli is made by rolling pizza dough around layers of deli ham, mozzarella, provolone, and Parmesan cheese before baking until perfectly golden. Brushed with garlic butter and sprinkled with Italian herbs, the crust becomes crispy and flavorful while the cheese melts into a rich, gooey filling. Easy to prepare and ideal for sharing, this recipe is perfect for family dinners, parties, lunches, or meal prep.
Ingredients
For the Stromboli
- 1 pound (450 g) pizza dough, homemade or store-bought
- 8 slices deli ham
- 2 cups shredded mozzarella cheese
- 1 cup sliced provolone cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
For the Garlic Butter Topping
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon Italian seasoning
Optional Garnishes
- Fresh basil
- Grated Parmesan cheese
- Red pepper flakes
- Sesame seeds
- Fresh parsley
For Serving
- Warm marinara sauce
- Ranch dressing
- Garlic butter
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Roll the pizza dough into a large rectangle about 12 × 16 inches.
- Leave a 1-inch border around the edges.
- Layer the ham evenly over the dough.
- Sprinkle mozzarella, provolone, and Parmesan cheese over the ham.
- Season with Italian seasoning, garlic powder, and black pepper.
- Starting from the long side, tightly roll the dough into a log.
- Pinch the seams and ends tightly to seal.
- Place the Stromboli seam-side down on the prepared baking tray.
- Brush with the garlic butter mixture.
- Cut several small slits across the top to allow steam to escape.
- Bake for 25–30 minutes or until golden brown.
- Allow the Stromboli to rest for 10 minutes before slicing.
- Serve warm with marinara sauce or garlic butter for dipping.
Notes
- Use fresh pizza dough for the best texture.
- Don't overfill the Stromboli to prevent bursting.
- Seal the seams tightly before baking.
- Vent the top with small slits to release steam.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Let the Stromboli rest before slicing to keep the filling intact.
- Brush with extra garlic butter after baking for added flavor.
- Store leftovers in the refrigerator for up to 3 days.