Ham & Cheese Stromboli Recipe
This ham and cheese stromboli recipe gives you a pizzeria style dinner right at home for less expense! This cheesy meal will please picky eaters and make you happy too since it uses a few shortcuts to make it easy to make.
Servings: 8
Calories: 305kcal
Ingredients
- 1 lb store bought pizza dough
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 cups shredded sharp cheddar cheese
- 8 ounces thinly sliced deli ham
- 1 large egg beaten
Instructions
- Line a large cutting board with a sheet of parchment paper. Add the pizza dough to it, and roll it out into a roughly 8x12" rectangle.
- Sprinkle the seasonings evenly out overtop of the dough.
- Leaving a roughly 1" border on 3 sides of the dough, and a 1 1/2" border on one of the two longer sides- sprinkle half the cheese out evenly over the seasoned dough.
- Top evenly with the ham, then sprinkle the remaining cheese evenly out overtop- still leaving that border of plain dough.
- Brush the beaten egg around the border. Set aside the rest.
- Starting at the 1" (shorter) side of the long ends of the rectangle, rough the dough up like a jelly roll as tightly as you can- until the whole thing has been rolled into a nice long loaf.
- Press in the egg washed border, pinching to seal, and lay the stromboli seam side down scooting it into the middle of the parchment paper. Pinch the sides together to seal, and then fold them under the stromboli.
- Slide a rimmed baking sheet under the parchment paper- then brush the rest of the egg wash evenly out over the outside of the stromboli. Using a sharp knife cut 3-4 sideways shallow slits in the top of the stromboli.
- Bake at 400° for 15-20 minutes, until golden brown on the outside and the inside dough's cooked through.
- Carefully remove the stromboli from the oven, then let it rest for 10 full minutes.
- Cut into slices, and serve warm with your favorite dipping options.
Notes
- You can use a can of refrigerated pizza dough instead, if you'd prefer. It can be easier to roll out if you aren't familiar with working with actual dough. Make sure it's regular and not thin crust, and keep the measurements the same when rolling it out.
- If you're worried about the dough sticking, you can lightly flour the cutting board and prepare the dough on there instead, transferring it to the parchment paper on the baking sheet.
- Don't skip slitting the dough before baking. This allows steam to escape during baking, and ensures the dough cooks through properly on the inside.
Nutrition
Calories: 305kcal | Carbohydrates: 28g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 62mg | Sodium: 894mg | Potassium: 111mg | Fiber: 1g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 0.02mg | Calcium: 156mg | Iron: 2mg