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
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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).
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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.
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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.
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Make ahead: Bake, cool, slice and refrigerate up to 4 days. Wrap tightly to pack into lunches.
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Freeze: Wrap slices individually in foil and freeze up to 2 months. Reheat in a 350°F oven.
Substitutions & Variations
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Meat options: Try deli turkey, salami, or even leftover roast chicken.
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Cheese swap: Provolone, gouda, or Swiss all work beautifully.
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Veggie version: Fill with roasted peppers, mushrooms, and spinach for a vegetarian take.
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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!