Ham and Cheese Stromboli

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Do you need a meal that will help clean out your frig or do you just want to add a new and incredibly delicious recipe to your repertoire?  This recipe is for you.  

Stromboli is basically a rolled Italian turnover that is baked until golden brown and then sliced into yummy portions.  The smell while it is baking will have you drooling!  

What is really great about this recipe is it makes two.  My husband and I can enjoy our version and the kids can enjoy theirs making everyone happy.  Any leftovers are perfect to pack in school/work lunches.  

The recipe is also versatile.  We have a standard version in our house, but you can add whatever you like. Leftover roasted vegetables-- throw them in.  Need to use up some deli meats and cheese-- add them to the filling.  Want to keep it vegetarian-- omit the meats.  Don't want to mess with making your own dough-- use store bought or buy some from your favorite pizza parlor.  Just remember-- make it for you, make it your own.

We enjoy our Stromboli with a nice salad and a side of pepperoncini peppers.
Printable Recipe

Ham and Cheese Stromboli
serves 10

2 (1-pound each) pieces of pizza dough, homemade or store bought
unbleached all-purpose flour for dusting
1/2 pound (8-ounces) thinly sliced Black Forest ham
1/2 pound (8-ounces) thinly sliced hot soppressata
1/2 pound (8-ounces) thinly slice provolone
1/2 pound (8-ounces) fresh mozzarella, cut into 4 by 3/4 inch sticks
12 large basil leaves
2-3 roasted red peppers from a jar, drained patted dry and cut into 1/2 inch strips
Crushed red pepper flakes to taste (optional)
1 egg yolk beaten with 1 tablespoon of water
Poppy seeds to sprinkle (optional)

Preheat the oven to 375ยบ.  On a lightly floured surface, roll out one piece of the pizza dough to a 14 x 10 inch rectangle, about 1/4 inch thick.  With the long side facing you, layer half the ham, provolone, and soppressata on the dough leaving a 1/2 inch border on the sides and a 2 inch border on the top and bottom.  Arrange half of the mozzarella strip across the soppressata.  Top with 6 of the basil leaves and half the roasted red pepper strips.  Sprinkle with crushed red pepper flakes to taste.  Loosely roll the dough around the filling, tuck in the ends and pinch the seams to seal. Transfer the stromboli to one side of a large, lightly oiled baking sheet or a parchment lined baking sheet. Repeat with the remaining dough placing on the other side of the baking sheet.  Brush the strombolis with the egg wash and sprinkle with the poppy seeds.  Make 5 1-inch diagonal slashes to allow steam to escape.  Bake the stromboli for 40-45 minutes, until golden brown.  Transfer to a rack and let cool for 20 minutes before slicing.  Serve warm, at room temperature, or cold leftovers.  Enjoy!

Source: Adpated from Food & Wine


  1. I love stromboli -that pic's got me droolin'. I know what my Monday snack is going to be- thanks!

  2. Tupper Cooks-
    Thanks for stopping by! A stromboli snack is something special. It really has that "next day better taste":P

  3. Great post and photo. I made a sort of stromboli Friday night - basically winging it and the concept was too bready...I'll revise mine to be more like yours! Very timely. See my less than perfect results here


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