Made with pizza dough and filled with salty ham, sharp cheese, and a delicious sweet and tangy glaze, this giant Ham and Cheese Stromboli is an easy and delicious recipe featuring deli or leftover ham.
For the Horseradish Glaze (optional--see notes if not using)
1lemonjuiced
2tablespoonshoney
1tablespoonprepared horseradish
1teaspoonpoppy seedsoptional
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.
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.Make-Ahead Instructions: 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. Then glaze, slit, and bake as directed.