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A vertical, close-up shot of a long, golden-brown ham and cheese stromboli resting on a wooden cutting board. The crust is crispy and dusted with dried herbs. A cross-section slice at the front reveals multiple layers of thinly sliced pink ham and overflowing melted white mozzarella cheese. A small blue bowl of dipping sauce is visible in the blurred background.

Easy Ham and Cheese Stromboli

3 from 1 vote
A savory Italian-style turnover featuring layers of thinly sliced deli ham and melted mozzarella cheese rolled inside a golden, herb-dusted pizza dough. Brushed with garlic butter and baked to a perfect crunch, this stromboli is a fun and filling handheld meal for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb Pizza Dough store-bought or homemade
  • 1/2 lb Deli Ham thinly sliced
  • 2 cups Mozzarella Cheese shredded
  • 1/4 cup Parmesan Cheese grated
  • 1 tbsp Butter melted
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning dried oregano, basil, thyme
  • 1 Large Egg beaten, for egg wash
  • For Dipping: Honey mustard marinara, or ranch

Method
 

  1. Preparation: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
  2. Roll the Dough: On a lightly floured surface, roll the pizza dough into a large rectangle (approximately 10x14 inches).
  3. Layer the Fillings: Lay the ham slices evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the mozzarella and Parmesan cheese generously over the ham.
  4. Roll It Up: Starting from one long side, roll the dough up tightly into a log. Pinch the long seam and the ends firmly with your fingers to seal in the cheese.
  5. The Golden Finish: Place the stromboli seam-side down on the prepared baking sheet. Brush the top and sides with the egg wash. Drizzle the melted butter over the top and sprinkle with garlic powder and Italian seasoning.
  6. Vents & Baking: Cut 3 or 4 small slits across the top to allow steam to escape. Bake for 20–25 minutes until the crust is a deep, burnished golden brown.
  7. Rest & Slice: Let the stromboli rest for at least 5 minutes before slicing into thick rounds. This allows the cheese to set so those beautiful cheesy spirals stay intact!