Easy Ham and Cheese Stromboli

When you have a pile of leftover ham or you want an irresistibly easy dinner with just a handful of ingredients, this classic ham and cheese stromboli fits the bill. Flaky golden crust, gooey cheese, and savory ham rolled up together make this one of those fuss-free recipes I turn to whenever I need a crowd-pleaser or a quick meal.

This recipe became our after-holiday tradition when there was always too much ham to deal with and my family devours every slice before it even cools.

Ingredients

• Store bought pizza dough: gives you that light crispy bread without the mess of homemade and is super convenient
• Parmesan cheese: adds a savory nutty flavor and you want to choose real Parmigiano Reggiano if you can because it always melts better and tastes richer
• Garlic powder: brings warmth and depth make sure your spice is fresh for the most flavor
• Dried Italian seasoning: gives an herby aroma that identifies this as classic Italian inspired comfort
• Sharp cheddar cheese: is the melt factor and sharpness complements the sweet ham choose block cheese to shred yourself if you can
• Leftover ham or sliced deli ham: adds heartiness and a touch of sweet or smokiness pick honey or maple ham for balance
• Egg: used for an egg wash makes the outside glossy and helps seal the dough together use a fresh egg for the brightest color

Step-by-Step Instructions

Prepare Baking Sheet and Dough:

Line a baking sheet with parchment paper and set aside. Roll out your pizza dough on a lightly floured clean surface until it forms a rectangle about 8 inches by 12 inches. Having a slightly thicker edge helps hold your filling inside

Mix Seasoning Blend:

In a small bowl combine the parmesan garlic powder and dried Italian seasoning. Blending everything now ensures even flavor in every bite

Season and Add First Layer:

Sprinkle about half of the seasoning mix evenly across the dough. This is your base that infuses cheese and herbs right into the bread

Build Cheese and Ham Layers:

Scatter half of the shredded cheddar cheese over the dough leaving about half an inch border all the way around and a wider end with about one and a half inch border for closing. Lay slices of ham over the cheese then top the ham with the rest of the cheese. This layered approach keeps the cheese gooey and ham moist in the oven

Prepare Egg Wash and Edges:

Beat one egg with a small splash of water until smooth. Brush this egg wash on the dough edges especially the wider end. The egg will seal your roll and create a golden shiny crust

Roll and Seal the Stromboli:

Roll up the Stromboli tightly jelly roll style starting at a long end and rolling toward the end brushed with egg wash. Pinch the seam and ends to keep filling secure and place the roll seam side down on the lined baking sheet. Tuck both ends underneath

Final Seasoning and Slits:

Brush the top of the Stromboli with more egg wash and sprinkle on the rest of the parmesan seasoning blend. Cut shallow slits two inches apart in the top of the dough so steam can escape and the inside bakes evenly

Bake to Golden Brown:

Bake at four hundred degrees Fahrenheit for twenty to twenty five minutes until the outside is a deep golden and crispy

Rest and Serve:

Let the Stromboli rest on a cutting board for ten minutes so the filling sets before slicing into two-inch pieces. Serve with honey mustard or your favorite sauce for dipping

Cheddar from the block always melts creamier and I love mixing in a bit of gouda or pepper jack if I want a little spice. The first time I made this my son insisted on helping roll the dough and now he calls it "Ham Twist Night" and it always brings us together.

Storage Tips

Stromboli keeps well in the fridge in an airtight container for up to five days and freezes beautifully up to three months. For the crispiest crust, reheat slices in the oven or air fryer. I have learned microwaving works in a pinch but the crust softens quite a bit.

Ingredient Substitutions

If you do not have ham you can use turkey or roasted chicken instead. Mozzarella works in place of cheddar for a milder flavor or swap in pepper jack for a spicy twist. If you prefer making your own dough try a basic pizza or bread dough recipe for a homemade touch.

Serving Suggestions

This stromboli is so versatile you can serve it with a simple salad for dinner or cut into smaller pieces for party appetizers. Honey mustard is my family’s favorite dip but ranch or pizza sauce work well too. For a brunch spread I sometimes pair it with scrambled eggs and fruit.

Cultural Historical Context

Stromboli has roots in Italian American communities and is like a rolled cousin of pizza or calzone. It is named after the Italian island of Stromboli but the modern stuffed roll began in Philadelphia. This recipe brings nostalgia and a taste of home every time you serve it.

Common Recipe Questions

→ Can I use deli ham instead of leftovers?

Absolutely, deli ham works just as well and lets you customize the flavor—honey ham adds a bit of sweetness, while smoked gives a deeper taste.

→ Which cheeses melt best inside stromboli?

Shredded cheddar, mozzarella, pepper jack, gouda, or Monterey Jack are all excellent choices. Shredding from a block offers the melt-iest results.

→ Is homemade pizza dough an option?

Definitely! Use your favorite homemade dough if you prefer—just roll it out to the recommended size and proceed with building the stromboli.

→ What dipping sauces go well with this dish?

Try honey mustard, classic pizza sauce, ranch, or spicy mustard to complement the cheesy, savory layers.

→ How do I store and reheat leftovers?

Keep slices covered in the fridge up to five days or freeze up to three months. Reheat in the oven or air fryer for a crisp crust, or microwave in a pinch.