This easy ham and cheese stromboli works just as well for a simple dinner as it does for a game day snack. Made with pizza dough, melty cheddar and mozzarella, and deli ham, it’s baked until golden and served with warm pizza sauce for dipping.
See how easy it is to make this ham and cheese stromboli…
WHY YOU’LL LOVE MY HAM AND CHEESE STROMBOLI
Delicious Warm or Cold – This stromboli tastes just as good straight from the oven as it does at room temperature, making it incredibly versatile.
Perfect for Parties – It slices easily and travels well, which makes it ideal for game day, potlucks, and casual gatherings.
Easy but Impressive – Made with store-bought pizza dough and simple ingredients, yet it looks and tastes like you went the extra mile.
Also try this Puff Pastry Brie & Fig Bites for a sweet-savory twist!
INGREDIENTS
- 1 pound pizza dough, room temperature (at least 1 hour)
- 1 teaspoon all-purpose flour (for rolling)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup freshly shredded cheddar cheese, divided
- 1 cup freshly shredded mozzarella cheese, divided
- 7 slices deli ham, thick slices, divided
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- 1 cup pizza sauce, warmed (for serving)
Next, try these BBQ Chicken Potato Skins.
POPULAR SUBSTITUTIONS & ADDITIONS
- Swap ham for pepperoni, salami, or turkey (see my pepperoni stromboli recipe)
- Add sautéed peppers, onions, or mushrooms
- Use provolone or Swiss in place of cheddar
- Sprinkle in red pepper flakes for heat
- Brush with garlic butter instead of olive oil
Hosting? You’ll love this Italian stuffed picnic loaf.
Also see how to make pull-apart Italian sub sliders.
HOW TO MAKE A HAM AND CHEESE STROMBOLI
Here’s the step-by-step recipe…
De-licious!
Also try this Italian stuffed picnic loaf for an easy way to feed a crowd.
TIPS FOR MAKING THE BEST HAM AND CHEESE STROMBOLI
- Let the dough come to room temperature for at least 1 hour, or closer to 3 hours. I sometimes even sit it in a sunny window to help it relax and stretch easier.
- Roll the dough thin but not too thin—aim for ¼ to ½ inch thick to avoid holes and keep the filling sealed inside. It doesn’t have to be perfect.
WHAT TO SERVE WITH STROMBOLI
- Salad: Spinach Salad with Everything Bagel Croutons
- Side: Broccoli Cheddar Soup
- Main: Smoked Wings
- Dessert: Viral 2 Ingredient Cheesecake
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Ham and Cheese Stromboli
Video
Ingredients
- 1 pound pizza dough room temperature (at least 1 hour)
- 1 teaspoon all-purpose flour for rolling
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup cheddar cheese freshly shredded, divided
- 1 cup mozzarella cheese freshly shredded, divided
- 7 slices ham thick deli slices, divided
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- 1 cup pizza sauce warmed (for serving)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Stretch pizza dough. Place a large piece of parchment paper on a cutting board and sprinkle with 1 teaspoon flour. Dust pizza dough on both sides with flour, then roll it out with a rolling pin until it’s about ¼–½ inch thick, forming a long rectangle. The dough should be thin but without holes.
- Sprinkle the dough evenly with garlic powder and black pepper.
- To the dough add a thin layer of ½ cup each of cheddar cheese and mozzarella cheese. Add 4 slices of ham down the middle.
- On top of the ham, add ¼ cup of each cheese on top. Then add 3 more pieces of ham down the middle. Finally, add ¼ cup of each cheese on top.
- Fold in the short ends of the dough, then fold the sides over the filling to form a tight log, making sure all ingredients are fully enclosed.
- Transfer the stromboli seam-side down onto the prepared baking sheet.
- Brush the top with olive oil and sprinkle with kosher salt.
- Bake for 20–25 minutes, until the stromboli is golden brown on the outside.
- Let rest for 10 minutes before slicing. Serve warm with pizza sauce for dipping.
Notes
- Let the dough come to room temperature for at least 1 hour, or closer to 3 hours. I sometimes even sit it in a sunny window to help it relax and stretch easier.
- Roll the dough thin but not too thin—aim for ¼ to ½ inch thick to avoid holes and keep the filling sealed inside.
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