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Slice of ham and cheese stromboli being dipping into honey mustard sauce.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 10
Author: Kristen Chidsey

Equipment

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.
    Honey Glaze for stromboli in small bowl next to a cutting board with ham and cheese.
  • 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.
    Pizza dough rolled out into a 8x12 inch rectangle brushed with honey lemon glaze.
  • 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.
    Pizza dough with honey glaze and thin layer of cheese topped with deli ham.
  • 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.
    Pizza dough filled with ham and cheese rolled up into a log-like shape.
  • 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.
    Assembled ham and cheese stromboli on parchment paper with glaze and 8 slits cut across top of dough revealing cheese inside.
  • 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.
    Baked Ham and Cheese Stromboli on baking sheet.
  • Remove the Stromboli from the oven and let rest for 15-20 minutes before slicing it into 1-inch thick slices for serving.
    Sliced ham and cheese stromboli on white plate with honey mustard in small bowl for dipping.

Notes

Ham: For the ham, use leftover thinly sliced ham or deli ham. 
Cheese: Use any sliced cheese you enjoy with ham. 
If not using the glaze,  brush the dough with mustard or mayonnaise before adding the ham and cheese to add flavor, AND brush the stromboli with an egg wash or melted butter to help it brown up in the oven before baking. 
Leftovers: Store leftover slices in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave if desired or enjoy cold.

Nutrition

Calories: 326kcal | Carbohydrates: 37g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 883mg | Potassium: 178mg | Fiber: 5g | Sugar: 5g | Vitamin A: 225IU | Vitamin C: 6.1mg | Calcium: 211mg | Iron: 1.6mg
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