Skip the boring ham sandwich and make a ridiculously delicious Ham and Cheese Stromboli instead. This baked ham and cheese roll is an easy twist on a classic ham sandwich that will leave you satisfied.
Strombolis are an American-Italian version of a turnover, made with pizza dough and stuffed with cheese and fillings of choice. Baked until golden and then sliced into individual servings, strombolis make a great appetizer or family dinner.
And while the fillings traditionally lean more towards classic pizza fillings, such as those used in Pizza Rolls or Pizza Bread, ham and cheese make an irresistible filling stromboli.
why you'll this recipe
- Great Use for Leftover 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.
- Easy Recipe. Making one large ham and cheese stromboli is much easier than assembling several sandwiches or making Ham and Cheese Calzones, yet just as delicious.
- Unbelievable Flavor. Ham and cheese are already a beloved combo, but when baked in tender pizza dough and glazed with a unique sweet and savory glaze, the flavors are truly unique and irresistible.
- Party Favorite. Everyone loves handheld party food and this unique and unexpected ham and cheese roll is a crowd favorite.
- Can Be Made In Advance. Another reason this ham and cheese stromboli is perfect for entertaining.
Notes on Ingredients
- Pizza Dough: While strombolis can be made using Italian bread dough, I prefer using pizza dough, as it cooks a bit more evenly than bread dough when rolled. You will need one pound of store-bought or homemade pizza dough for this stromboli recipe or 1 pound of bread dough.
- Ham: Use store-bought deli ham, leftover baked ham, or leftover instant pot ham.
- Cheese: I recommend using sliced sharp cheese, such as sharp Cheddar or Swiss cheese for maximum flavor. However, feel free to use any sliced cheese you like, such as Colby, Muenster, or Provolone.
- Glaze: The glaze is made with fresh lemon juice, horseradish, and honey. It is sweet, tangy, and wakes up your palate. It is optional but truly elevates this leftover ham recipe.
- Poppy Seeds: I love adding poppy seeds for additional crunch and visual appeal, but they are optional or can be replaced with sesame seeds.
Recipe Modifications
- Swap the Fillings: Feel free to use any variety of deli meat or cheese you like, or keep it traditional and fill your stromboli with your favorite pizza toppings, like pepperoni or cooked Italian sausage and mozzarella cheese, and serve with pizza sauce on the side.
- Skip the Glaze. While the horseradish honey glaze adds tremendous flavor to this ham and cheese stromboli, feel free to omit the glaze. Just be sure to brush the loaf with an egg wash or melted butter before baking so that the dough browns evenly.
How to Make Homemade Stromboli
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Mix together the honey, horseradish, and lemon juice together in a small bowl until well incorporated and set to the side.
- On a floured work surface or piece of parchment paper, roll out the pizza dough into a 10x12-inch rectangular shape.
- Brush the dough with a thin layer of the glaze. If you aren't using the glaze, you can opt to brush the dough with honey mustard, brown mustard, or mayonnaise.
- Layer the slices of cheese and ham on the pizza dough so that they are slightly overlapping, leaving a 1-inch border around the dough.
- Roll the pizza dough into a log-shaped form, from the bottom, up, folding in the sides of the dough, as you roll. At this point, you can transfer the stromboli to a baking sheet lined with parchment paper.
- Cover with a clean towel or plastic wrap and let rise at room temperature for one hour. The stromboli will not rise much, but this will help the dough rest and finish proofing, so it makes up evenly.
- 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.
- Transfer the stromboli, seam side down, to a baking sheet lined with parchment paper.
- Bake until golden brown, puffy, and bubbling. I like to ensure the stromboli is fully cooked, but using a digital thermometer inserted into the center of the stromboli. It should reach 200 degrees F when fully cooked. If you notice it browning too quickly, tent the stromboli with foil and allow it to finish cooking.
- 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.
Make-Ahead Directions
Another reason this Ham and Cheese Stromboli is a party favorite, aside from its irresistible flavor, is that it can be made up to one day in advance.
- Prepare the ham and cheese stromboli as directed up through shaping it into a log.
- Tightly wrap the stromboli in plastic wrap and refrigerate it for up to 18 hours.
- Two hours before desiring to serve the stromboli, remove it from the refrigerator, remove the plastic wrap, place it on a baking sheet, cover it with a clean towel, and allow it to rise for 60-90 minutes, allowing it to come to room temperature.
- Once risen, glaze, slit, and bake as directed.
More Recipes for Leftover Ham
- Cheesy Ham and Scalloped Potatoes
- Overnight Ham and Egg Breakfast Casserole
- Instant Pot Ham and Bean Soup
- Ham and Cheese Hot Pockets
- Baked Ham and Egg Cups
- Instant Pot Split Pea Soup
- Potatoes and Green Beans with Ham
If you enjoyed this recipe for ham and cheese stromboli, I would love for you to leave a review and comment below.
Ham and Cheese Stromboli
Ingredients
- 1 pound pizza dough
- 8 ounces sliced ham
- 8 ounces sliced cheese cheddar, swiss, etc
For the Horseradish Glaze (optional--see notes if not using)
- 1 lemon juiced
- 2 tablespoons honey
- 1 tablespoon prepared horseradish
- 1 teaspoon poppy seeds optional
Instructions
- For the glaze, combine the honey, horseradish, and juice of one lemon together in a small bowl until well incorporated. Set to the side.
- On a floured work surface or piece of parchment paper, roll out the pizza dough into a 10x12-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 the slices of cheese and ham on the pizza dough so that they are slightly overlapping, leaving a 1-inch border around the dough.
- Roll the pizza dough into a log-shaped form, from the bottom, up, folding in the sides of the dough, as you roll. Transfer the stromboli to a baking sheet lined with parchment paper, cover with plastic wrap or a clean kitchen towel, and let rest at room temperature for 45-60 minutes.
- After resting, preheat the oven to 375℉. Remove the plastic wrap or towel from the stromboli, brush the dough with the remaining glaze, and sprinkle with poppy seeds if using. 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 32-38 minutes, or until browned and the internal temperature of the stromboli is about 200℉. If you notice your stromboli browning too quickly, tent it 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.
Hanna
I found some dough in the deli section of my market and made this. So delicious! Thanks for another great recipe.
Kristen Chidsey
You are welcome Hanna! I love hearing you are enjoying these recipes.
Sandi
This was so fun to make with the kids!
Kristen Chidsey
I love hearing you got the kids to help Sandi. Making memories while enjoying delicious food 🙂
Lisalia
Just yummy! The photos don't do it justice. This is like my favorite italian stromboli. But a GREAT twist. Thanks for the especially yummy horseradish honey glaze sauce. I made some extra and we dipped it in! LOVE THIS.
Kristen Chidsey
I love hearing how much you enjoyed this Lisalia 🙂 I love that dipping sauce so much myself!
Erica Schwarz
This is delicious! Was a total hit with my family and surprisingly easy to make including the bread. The horseradish glaze is not negotiable, it makes this perfect. And chia seeds for crunch is such a clever suggestion I'd never thought of that!
Kristen Chidsey
I love hearing how much you enjoyed the horseradish glaze--I feel it makes this recipe as well.
Rebekah P
I'd love to make this ahead and freeze it. Just by looks it seems it would freeze well? I would imagine bake it first (like I do our pizza pockets, which makes me think this recipe would do well in pocket form), then freeze it? I would think then thaw out and reheat add if it had been refrigerated?
Kristen Chidsey
Hi Rebekah. This would freeze well. You could freeze before the second rise and then allow to thaw in your fridge overnight and then bake the next day, or you can freeze baked and thaw out and reheat. I do have a recipe for Ham and Cheese Hot Pockets if you are interested in that recipe as well.
Kay Penn
Can this be made ahead in any way? Maybe refrigerated for several hours after rising but before baking? I'd like to make it for family but can never depend upon arrival time. It would also be good for some ladies groups with a salad and dessert.
Kristen Chidsey
Hi Kay!
Yes, this recipe can be made ahead. You can make this up to one day before baking after it has risen. Then before baking remove from fridge and let come to room temperature before baking.
I would also suggest baking as directed and then cooling and refrigerating--then warm in a 300 degree oven for about 15-20 minutes. Slice and serve.
Hope that helps! I have made in advance many times for football parties and even a bridal shower.
Janine Halloran
I've made a similar recipe before and my family LOVES it. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
Kristen Chidsey
Thanks Janine!!
Michelle @ A Dish of Daily Life
Wow - this looks absolutely amazing!! I'm definitely going to have to try it! I love the glaze!
Kristen Chidsey
You will love it Michelle--the glaze takes it over the top!
Jessica @ A Kitchen Addiction
What a great way to use up that leftover ham! This looks great!
Kristen Chidsey
Thanks Jessica!
Joanie @ ZagLeft
Wow! You took a ham and cheese sandwich to a completely different level! We always make ham and cheese sandwiches with leftovers and I love this idea.
Kristen Chidsey
Thanks Joanie. It is just a ham sandwich kicked up a few notches!
pam (Sidewalk Shoes)
This is perfect!
Kristen Chidsey
Thanks Pam! My husband clearly thought so!
Tammy
WOW wow wow! This looks seriously delicious! 😀
Mmmm this would be a fun twist for our Friday night pizza parties 🙂
Toodles,
Tammy<3
Kristen Chidsey
What a great idea! We have pizza parties every Friday night too!
Susan@LunaCafe
WOW, this looks so fantastic; what a great improvisation on leftover ham! Never tried it slathered in sour cream but schmearing cream cheese all over it is my favorite trick. Can't wait to try this. Oh and thank you for the microwave lemon tip; I needed that! 🙂
Kristen Chidsey
So glad to help you with the lemon tip! And now I am going to have to try cream cheese on ham 😉
MQS
I don't understand the reference to sour cream as I don't see sour cream in this recipe. What am I missing?
Kristen Chidsey
Hi there! Sorry the confusion. The post had been updated in 2017 (same recipe) but in 2015 I chatted about how my family enjoyed sour cream with their ham--totally had nothing to do with the recipe and that is why I removed that commentary from my post.
Nutmeg Nanny
This looks so good! I love how this bread is packed full of ham and cheese deliciousness!
Kristen Chidsey
Thank you. The more stuffing the better!
Christie
This is an absolutely gorgeous loaf. Your bread looks amazing and I love the way you baked everything together. I have got to make this.
Kristen Chidsey
I really hope you do try it Christie--it is so good!
Rachel Cooks
I think ham and sour cream sounds pretty good too, ha! But this loaf is the perfect way to use up that ham!
Kristen Chidsey
Not gonna lie, Rachel, I actually slathered my ham in sour cream this Easter--peer pressure from my sisters 🙂