Easy Ham and Cheese Stromboli (Printer-Friendly)
Ham, cheddar, and parmesan bundled in golden pizza dough—simple to make and great for lunch or dinner.
# What You'll Need:
→ Dough and Base
01 -
1 sheet store-bought pizza dough (approximately 225–250 g)
→ Filling
02 -
150 g leftover ham, sliced or deli ham
03 -
120 g sharp cheddar cheese, shredded
→ Seasoning and Topping
04 -
30 g grated parmesan cheese
05 -
0.5 teaspoon garlic powder
06 -
1 teaspoon dried Italian seasoning
→ Egg Wash
07 -
1 large egg
08 -
15 ml water
# Steps to Follow:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper and set aside.
02 -
On a lightly floured work surface, roll out the pizza dough to a rough 20 x 30 cm rectangle.
03 -
Carefully place the dough onto the prepared baking sheet.
04 -
Combine grated parmesan cheese, garlic powder, and dried Italian seasoning in a small bowl.
05 -
Sprinkle half of the seasoning mixture evenly over the dough.
06 -
Distribute half of the shredded cheddar cheese over the dough, leaving a 1 cm border on all sides and a 4 cm border on one long edge.
07 -
Lay ham slices evenly on top of the cheese.
08 -
Sprinkle the remaining cheddar cheese over the ham layer.
09 -
Beat the egg with 15 ml water in a small bowl until smooth.
10 -
Brush the exposed dough edges with egg wash using a pastry brush.
11 -
Starting from the long edge without the wide border, roll the dough into a log, ending with the egg-washed edge and pinching seam and ends to seal. Tuck ends underneath.
12 -
Brush the top and sides of the log with egg wash, then sprinkle with the remaining seasoning mix.
13 -
Cut shallow slits 5 cm apart along the top to vent steam. Bake for 20–25 minutes until golden brown.
14 -
Allow to rest for 10 minutes after baking. Slice into 5 cm pieces and serve warm, optionally with honey mustard or other dipping sauces.
# Extra Suggestions:
01 -
For optimal melt, shred cheese from a block rather than using pre-shredded varieties.
02 -
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the oven or air fryer for best texture.