Ham Stromboli

Stromboli is essentially a rolled-up pizza, and this version keeps things dead simple with refrigerated pizza dough and deli counter ingredients. Ham, pepperoni, mozzarella, and Italian seasoning get layered on a rolled-out square of dough, folded over, and sealed into a neat package.

The mustard spread on the dough before the fillings go on is a nice touch. It adds a tangy bite that cuts through the richness of the ham, pepperoni, and melted cheese. Just a tablespoon, spread thin, does the trick.

Layer the ham down the center third of the dough first, then the pepperoni, seasoning, and cheese on top. Fold the side flaps over the filling and pinch the center seam, top, and bottom firmly to seal. A loose seam means cheese and juices leak out onto the pan during baking.

Bake until the crust turns golden brown. Let it cool for a few minutes before slicing so the cheese sets slightly.

Kitchen Tips

• Pinch all seams tightly and place seam-side up so the weight of the stromboli helps keep it sealed
• Don’t overfill or the dough won’t stretch far enough to seal properly
• Slice with a sharp serrated knife for clean cuts through the crust
• Serve with warm marinara sauce for dipping

Variations

• Add sliced roasted red peppers and banana peppers for a more loaded Italian sub feel
• Use salami or capicola instead of ham for a different deli meat flavor
• Brush the top with garlic butter and sprinkle with Parmesan before baking