Easy Ham & Cheese Stromboli
When thinking about packing lunches we’re always thinking of new and exciting things to bring to the bento box, and most importantly, something that is make-ahead! Enter the Stromboli: traditionally made with deli ham or prosciutto, it is an absolute perfect way to premake ‘sandwiches’ or pack pizza. Delicious warm or cool, Stromboli it is perfect for lunches for the week, and uses ready-made pizza dough. The format of the Stromboli really stretches the budget on lunch meat and cheese.
We like how the basil really brightens it all up, and you can definitely get creative.
Store-bought pizza dough is perfect for Stromboli– we find it sturdy and not too stretchy, so it holds the toppings in well.
A Quick History of Stromboli
Stromboli has Italian-American roots, not traditional Italian ones. It was created in the 1950’s, named after the volcanic island of Stromboli. While calzones are sealed pockets of dough (think Pizza Pockets!), Stromboli is rolled, baked and sliced, making it ideal to wrap up and pack up!
- Prep Time: 15 mins
- Cook Time: 20-30 minutes
- Total Time: 45 Minutes
- Yield: 6-8 Servings
Ingredients
- 1 recipe pizza dough (enough to make 1 extra large pizza)
- 2-3 tbsp whole grain mustard (we like Kozlik’s Triple Crunch Mustard)
- 1/2 lb. thinly sliced Black Forest Ham or leftover shredded ham (approx. 2 heaping cups)
- 2 cups of grated cheese (what works well is an old white cheddar, Gunn’s Hill Handeck, or Gruyere)
- 1 small bunch of basil, finely shredded
- 1/2 cup chopped roasted red peppers, well drained and patted dry
Instructions
- Start by stretching or rolling the dough into a rectangle shape on a lightly floured surface, approximately 16 x 18 inches.
- Using the back of a spoon, spread mustard all over the dough
- Next, layer the ham slices evenly over mustard, covering the surface of the dough, but leaving about a 1 inch border
- Sprinkle on cheese, basil and roasted red peppers
- Starting at the widest side, roll up carefully forming a pinwheel
- Transfer the Stromboli (you may need a third hand here!) to a parchment paper lined baking sheet*
- Using a sharp knife, make small slits at the top of the Stromboli, about 2 inches apart
- Bake in 425°F oven for 20-25 minutes, or until top is nicely golden brown. Don’t worry if some of the filling has leaked out (often this is the best part!)
- Allow to cool for 5 minutes before slicing into 1-2 inch slices, using a bread knife
*at this point, feel free to wrap well in plastic wrap and freeze
Notes
Storage & Prep Tips
-
Fridge: Store leftovers in an airtight container up to 3 days. Reheat in a 350°F oven for best texture (the microwave works in a pinch).
-
Freezer: Freeze either raw or baked. For baked: Bake Stromboli, let it cool, then slice and wrap individually in foil. Freeze for up to 2 months. To reheat, place slices straight into a 350°F oven until warmed through. From raw, wrap the whole thing in plastic and freeze. Thaw slightly before baking, adding 10-15 minutes extra time to baking.
-
Make ahead: Assemble the Stromboli in the morning, keep it covered in the fridge, and bake just before dinner for a fresh-out-of-the-oven meal.
-
Make ahead: Bake, cool, slice and refrigerate up to 4 days. Wrap tightly to pack into lunches.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Freeze: Wrap slices individually in foil and freeze up to 2 months. Reheat in a 350°F oven.
Substitutions & Variations
-
Meat options: Try deli turkey, salami, or even leftover roast chicken.
-
Cheese swap: Provolone, gouda, or Swiss all work beautifully.
-
Veggie version: Fill with roasted peppers, mushrooms, and spinach for a vegetarian take.
-
Dips: Serve with marinara, ranch, or honey mustard for dunking.
Why We Love This Stromboli
This recipe has everything going for it:
–Kid-approved (hello, ham and cheese!)
–Freezer-friendly for busy weeks
–Customizable with whatever you have in the fridge
–Perfect for meal prep, lunches or even entertaining as part of a larger buffet!
It’s the kind of recipe that earns a spot in your regular rotation, and once you try it, you’ll see why Stromboli has stood the test of time in our kitchens!
