Easy Ham and Cheese Stromboli

Ingredients

• 1 lb pizza dough (Bring to room temperature for easier rolling.)
• 1.5 cup mozzarella cheese (Shredded)
• 6 oz ham (Sliced)
• 1 egg (Beaten for brushing the top)
• 1 tbsp olive oil (For brushing the dough)
• 1 tsp dried oregano
• 1 tsp garlic powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1 tbsp Parmesan cheese

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   On a lightly floured work surface, roll the room-temperature pizza dough into an approximately 10-by-14-inch rectangle. Roll evenly so the dough has a consistent thickness and avoid tearing it.

3. 3

   Brush the surface of the dough lightly with the olive oil, leaving a small border around the edges.

4. 4

   Arrange the sliced ham evenly over the dough, leaving about 1 inch uncovered around all edges so the filling does not escape during rolling.

5. 5

   Sprinkle the mozzarella and Parmesan evenly over the ham. Do not overfill the dough, since excessive filling can cause the stromboli to tear.

6. 6

   Sprinkle the garlic powder, oregano, salt, and black pepper evenly over the cheese and ham.

7. 7

   Starting from one long side, roll the dough tightly into a log. Pinch the seam and ends closed to seal in the filling.

8. 8

   Transfer the roll to the prepared baking sheet and position it seam-side down. If the dough springs back, let the shaped stromboli rest for about 10 minutes before baking.

9. 9

   Brush the top of the stromboli with the beaten egg. Use a sharp knife to make several shallow cuts across the top to provide steam vents.

10. 10

    Bake for 20–25 minutes, or until the crust is golden brown and crisp and the cheese is melted inside.

11. 11

    Remove the stromboli from the oven and let it cool for 10 minutes. Slice it into thick pieces with a sharp knife or pizza cutter and serve warm.

Notes

Serve plain or with marinara sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for about 10 minutes to restore crispness. To make ahead, assemble, cover tightly, and refrigerate for up to 12 hours; let stand at room temperature for about 15 minutes before baking. Provolone or cheddar can replace mozzarella. Avoid microwaving leftovers because it softens the crust.

Nutrition per serving

• main
• Italian
• baked
• weeknight
• family-friendly
• lunch
• dinner
• make-ahead