Ham and Cheese Stromboli Recipe

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This easy Stromboli Recipe, filled with savory ham and sharp cheese is an incredibly delicious recipe for leftover ham.

Skip the boring ham sandwich and transform leftover Instant Pot Ham or Glazed Ham into this Ham and Cheese Stromboli! It is an easy, yet unbelievably good twist on a classic ham sandwich.

Slice of ham stromboli being dipping into honey mustard sauce.

What is a Stromboli?

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 love 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

While this recipe for stromboli uses ham and cheese, feel free to swap out the ham for pepperoni or cooked Italian sausage and use mozzarella cheese in place of cheddar, for a more classic stromboli recipe.

Ingredients for ham stromboli labeled on counter.

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.

How to Make Stromboli

Mix together the honey, horseradish, and lemon juice together in a small bowl until well incorporated and 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 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.

Side by side photos showing dough in rectangle and then after brushing with glaze.

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.

Side by side photo showing pizza dough after being layered with cheese and then with ham.

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.

Side by side photo showing stromboli rolled into a log and then brushed with glaze and slits cut into ham roll.

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.

Baked Ham and Cheese Stromboli on baking sheet.

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.

Sliced ham and cheese stromboli on white plate with honey mustard in small bowl for dipping.

Make it in Advance

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. Then glaze, slit, and bake as directed.

Recipe FAQs

Can I fill Stromboli with another filling?

Yes! 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, and mozzarella cheese, and serve with marinara on the side.

Is the glaze necessary?

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.

My stromboli is browned, but the dough is not cooked through, what should I do?

Tent the stromboli with foil and continue to bake until the internal temperature of your stromboli reaches 200 degrees F.

More Recipes for Leftover 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

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.

5 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Proofing: 1

Total Time: 1 40

Servings:

Calories: 326kcal

Author: Kristen Chidsey

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.

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.

Nutrition

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