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It doesn't get much easier than this Ham and Cheese Stromboli! Made with tender pizza dough, savory ham, melty cheese, and a sweet and tangy glaze, this ham stromboli puts an irresistible twist on a classic ham sandwich.
The Best Twist on a Classic Stromboli
Whether you need a recipe for leftover ham, are craving a warm ham and cheese sandwich, or are just looking for an easy meal your family will love, look no further than this recipe for Ham and Cheese Stromboli!
Classic pizza toppings are swapped out for savory ham and sharp cheese which are rolled up together in tender pizza dough and baked to golden perfection. But the real magic is the sweet and savory glaze that takes this simple dish to unforgettable status.
Much easier than making individual ham sandwiches AND much tastier as well.😉
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Pizza Dough: Store-bought or homemade pizza dough both work equally well.
- Ham: While this recipe works using deli ham, it is also a perfect recipe to use up any leftover baked ham or Instant Pot ham.
- Cheese: While my family prefers sharp cheddar cheese with ham, Swiss cheese always pairs well with ham. Use sliced or shredded cheese.
- Glaze: Made with honey, prepared horseradish, and fresh lemon juice and used as both a spread and glaze. While it sounds odd--trust me on this! It is sweet, tangy, and elevates the flavor of this otherwise simple stromboli.
- Poppy Seeds: I love adding poppy seeds for additional crunch and visual appeal, but they are optional or can be replaced with sesame seeds.
How to Make Ham and Cheese Stromboli
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Glaze. In a small bowl whisk together honey, horseradish, and lemon juice until well combined.
- Prepare Pizza Dough. On a floured work surface or piece of parchment paper, roll out the pizza dough into a 8x12-inch rectangular shape. Brush the dough with a thin layer of the glaze, reserving the rest for the top of the stromboli.
Alternative Spread Options
If you are not using the glaze, you will want to brush the pizza dough with a thin layer of honey mustard, deli mustard, or mayonnaise--or any spread you like on your ham and cheese sandwich.
- Layer Ham and Cheese on Dough. Layer sliced (or shredded) cheese on the pizza dough in a thin even layer, leaving leaving a 1-inch border around the edges of the dough. Top the cheese with a layer of ham, overlapping slightly. Adding the cheese first helps to prevent juices from the ham from soaking into the dough.
- Shape the Stromboli. Tightly roll the dough lengthwise, folding in the sides of the dough as you roll, until the seam is on the bottom and you have a log-like shape.
- Glaze the Stromboli. Brush the top of the dough with the remaining glaze and sprinkle with poppy seeds if desired. Make several slits on the top of the stromboli, to allow steam to escape.
Alternative Glaze Options
If you are not glazing the stromboli with the honey lemon glaze, you will want to brush with an egg wash or olive oil to help the stromboli brown.
- Bake. Transfer the stromboli, seam side down, to a baking sheet lined with parchment paper. Bake at a higher temperature for 10 minutes to brown, then lower the heat and continue to bake for 15-20 minutes until golden brown and cooked through.
Browning too Quick?
If you notice your stromboli browning too quickly, tent with foil to stop the browning, but allow the inside to fully cook through.
- Slice and Serve. Let the ham and cheese stromboli cool for 15 to 20 minutes, then cut the ham loaf into 1-inch-thick slices. Serve warm or at room temperature, with a side of mustard if desired.
More Recipes for Leftover Ham
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ham and Cheese Stromboli
Ingredients
- 1 pound pizza dough
- 8 ounces sliced ham
- 8 ounces cheddar or swiss cheese, sliced or shredded by hand
For Glaze (Optional)
- 1 small lemon, juiced
- 2 tablespoons honey
- 1 tablespoon prepared horseradish
- 1 teaspoon poppy seeds, optional
Instructions
- Preheat the oven to 400℉ (205℃) and line a baking sheet with parchment paper.
- Prepare glaze by whisking the juice of 1 small lemon, 2 tablespoons honey, and 1 tablespoon prepared horseradish together in a small bowl until well incorporated. Set to the side.
- On a floured work surface or piece of parchment paper, roll out 1 pound pizza dough into a 8x12-inch rectangular shape. Brush the dough with a thin layer of the glaze, leaving a ½-inch border along the edges, and reserve the remaining glaze to use later.
- Layer 8 ounces cheddar or swiss cheese (sliced or shredded) on the dough in a thin, even layer, leaving a 1-inch border around the edges of the dough. Add 8 ounces sliced ham over the cheese, overlapping the slices slightly.
- Tightly roll the dough lengthwise, folding in the sides of the dough as you roll, until the seam is on the bottom and you have a log-like shape. Transfer the stromboli to a baking sheet lined with parchment paper.
- Brush the surface of the stromboli with the remaining glaze and sprinkle with 1 teaspoon poppy seeds, if using. Using a sharp paring knife, make several 2-inch slits, spaced about 2 inches apart on the top of the stromboli, to allow steam to escape while baking.
- Bake for 15 minutes. After 15 minutes, reduce the temperature to 375℉ (190℃) and continue to bake for 15-20 minutes, or until the stromboli is browned and the cheese is bubbling, and the center of the stromboli reaches 200℉ (93℃). Note: If you notice your stromboli browning too quickly, tent with foil and continue to bake until fully cooked through.
- Remove the Stromboli from the oven and let rest for 15-20 minutes before slicing it into 1-inch thick slices for serving.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared titled a Ham and Swiss Loaf in 2015.
Made this tonight for a simple and fast dinner. As ALWAYS, your directions were super clear and it came out perfectly. So delicious!
YAY! Love hearing this, Michelle! Thanks for taking the time to leave a review too!
it shows a dip but there is nothing mentioned in the article or recipe
Hi John! The photos show dipping into honey mustard. It really does not need anything.