If you are looking for an easy baked dinner or party snack packed with savory ham, melted mozzarella, garlic butter, and Italian herbs, this Cheesy Ham & Mozzarella Stromboli is an excellent recipe to make. Soft pizza dough is layered with ham, mozzarella, provolone, Parmesan, and a light creamy mustard spread, then rolled into a golden baked loaf with a cheesy center.
This stromboli is perfect for family dinners, game day, parties, lunchboxes, or an easy weekend meal. The outside becomes crisp and golden while the inside stays soft, cheesy, and loaded with ham.
Serve it warm with marinara, garlic butter, honey mustard, or ranch for dipping.
Why You’ll Love This Cheesy Ham & Mozzarella Stromboli
The filling is simple but packed with flavor from ham, mozzarella, provolone, Parmesan, garlic, and herbs.
Store-bought pizza dough makes the recipe especially easy.
Mozzarella gives the stromboli its classic stretchy cheese pull, while provolone adds extra savory flavor.
A garlic Parmesan butter brushed over the dough before and after baking gives the crust a rich, bakery-style finish.
It can also be assembled ahead of time and baked shortly before serving.
Ingredients
For the Stromboli
- 1 pound refrigerated or homemade pizza dough
- 8 ounces thinly sliced deli ham
- 2 cups shredded low-moisture mozzarella cheese
- ½ cup shredded provolone cheese
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
For the Creamy Mustard Spread
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon honey, optional
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Garlic Parmesan Butter
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, finely minced
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For Serving
- Warm marinara sauce
- Garlic butter
- Honey mustard
- Ranch dressing
- Extra Parmesan
- Fresh parsley
How to Make Cheesy Ham & Mozzarella Stromboli
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
2. Let the Dough Relax
Place the pizza dough at room temperature for approximately 15–20 minutes if it is very cold.
This makes it easier to stretch without shrinking back.
3. Prepare the Spread
In a small bowl, combine mayonnaise, Dijon mustard, honey if using, garlic powder, and black pepper.
Mix until smooth.
4. Roll the Dough
Place the pizza dough on a lightly floured surface.
Roll or stretch it into approximately a 10×14-inch rectangle.
Try to keep the thickness even.
5. Add the Spread
Spread the mustard mixture lightly over the dough.
Leave approximately a 1-inch border around all edges.
Avoid using too much spread because excessive moisture can make the stromboli soggy.
6. Add the First Cheese Layer
Sprinkle approximately 1 cup mozzarella over the dough.
The cheese underneath the ham helps keep the filling together.
7. Add the Ham
Arrange the sliced ham evenly over the mozzarella.
If the ham seems wet, pat it lightly with paper towels first.
8. Add Provolone
Sprinkle the provolone evenly over the ham.
9. Add Remaining Mozzarella
Add the remaining mozzarella.
10. Add Parmesan
Sprinkle the Parmesan over the cheese.
11. Season
Add Italian seasoning, black pepper, and red pepper flakes if desired.
12. Prepare the Garlic Butter
Combine melted butter, garlic, Parmesan, parsley, Italian seasoning, and garlic powder.
Set aside.
13. Roll the Stromboli
Starting from one long side, roll the dough tightly into a log.
Roll carefully so the filling stays inside.
14. Seal the Seam
Pinch the long seam firmly closed.
Fold and pinch both ends underneath.
15. Transfer to the Baking Sheet
Place the stromboli seam-side down on the prepared baking sheet.
16. Shape the Loaf
Gently straighten the stromboli into an even log.
Avoid pressing too hard or the filling may escape.
17. Make the Egg Wash
Whisk the egg with 1 tablespoon water.
18. Brush the Stromboli
Brush the entire top and sides lightly with egg wash.
This creates a glossy, golden crust.
19. Add Garlic Butter
Brush a thin layer of garlic Parmesan butter over the top.
Reserve the remaining butter for after baking.
20. Cut Steam Slits
Using a sharp knife, make 4–5 shallow diagonal slits across the top.
The slits allow steam to escape and help prevent the dough from bursting.
21. Add Parmesan
Sprinkle a little additional Parmesan over the top if desired.
22. Bake
Bake for approximately 25–35 minutes.
The stromboli should become deeply golden and crisp.
23. Check the Bottom
Carefully lift one edge.
The bottom should feel firm and look golden rather than pale or doughy.
24. Cover If Necessary
If the top becomes too dark before the center is cooked, loosely cover it with foil.
Continue baking until the dough is cooked throughout.
25. Add Garlic Butter
Remove the stromboli from the oven.
Immediately brush the top with the remaining garlic Parmesan butter.
26. Rest
Let the stromboli rest for approximately 8–10 minutes.
Resting is important because cutting it immediately can cause the hot cheese to run out.
27. Slice
Use a sharp serrated knife.
Cut into approximately 1–1½-inch slices.
28. Garnish
Finish with chopped parsley and extra Parmesan.
29. Serve
Serve warm with marinara, garlic butter, ranch, or honey mustard for dipping.
What to Serve With Cheesy Ham & Mozzarella Stromboli
This stromboli is filling enough to be the center of a casual dinner.
Serve it with:
- Marinara sauce
- Garlic butter
- Caesar salad
- Garden salad
- Tomato soup
- Roasted broccoli
- Garlic asparagus
- Potato wedges
- French fries
- Pasta salad
For parties, slice it into smaller portions and arrange alongside several dipping sauces.
Tips for the Best Ham Stromboli
Let cold pizza dough relax before rolling.
Use low-moisture mozzarella.
Pat wet ham dry.
Avoid overly wet sauces inside the stromboli.
Leave a border around the dough.
Do not overfill.
Roll tightly but gently.
Seal the ends securely.
Place seam-side down.
Cut steam vents in the top.
Use egg wash for a golden crust.
Let the stromboli rest before slicing.
Easy Recipe Variations
Ham and Swiss Stromboli
Replace the provolone with Swiss cheese and add a little extra Dijon mustard.
Ham, Bacon & Cheese Stromboli
Add ½ cup crispy crumbled bacon.
Spicy Ham Stromboli
Add:
- Pepper Jack cheese
- Jalapeños
- Red pepper flakes
Garlic Parmesan Ham Stromboli
Increase the Parmesan and garlic butter and omit the mustard spread.
Ham & Spinach Stromboli
Add 1 cup cooked spinach, squeezed very dry.
Hawaiian Stromboli
Add a small amount of finely chopped, thoroughly drained pineapple.
Mushroom Ham Stromboli
Add sautéed mushrooms that have been cooked until their moisture evaporates.
Three-Cheese Ham Stromboli
Use mozzarella, provolone, and cheddar or fontina.
How to Store Leftovers
Allow leftover stromboli to cool completely.
Transfer slices to an airtight container and refrigerate for up to 3–4 days.
Reheating in the Oven
Place slices on a baking sheet.
Reheat at 350°F (175°C) for approximately 8–10 minutes.
Reheating in the Air Fryer
Air fry at approximately 350°F for several minutes until hot and crisp.
Microwave
Microwaving is convenient, but the crust will become softer.
Freezing
Stromboli freezes well.
Wrap cooled slices individually and transfer them to a freezer-safe container.
Freeze for up to approximately 2 months.
Thaw overnight in the refrigerator or reheat from frozen until hot throughout.
Frequently Asked Questions
Can I use store-bought pizza dough?
Yes.
Refrigerated pizza dough is excellent for this recipe and makes preparation much faster.
Why did my stromboli burst?
It may have been overfilled, rolled too tightly, or baked without steam vents.
Why is the bottom soggy?
The filling may have contained too much moisture.
Use low-moisture mozzarella and pat wet ham or vegetables dry.
Can I use sliced mozzarella?
Yes.
Sliced low-moisture mozzarella works particularly well.
Fresh mozzarella can also be used, but it should be drained and dried thoroughly.
Can I make stromboli ahead?
Yes.
Assemble it several hours ahead, cover, and refrigerate.
Brush with egg wash shortly before baking.
Can I use crescent dough?
Yes, although the finished stromboli will be softer and more buttery rather than chewy like pizza dough.
Can I add marinara inside?
Yes, but use only a very thin layer.
Too much sauce can make the interior wet and prevent the dough from baking properly.
What’s the difference between stromboli and calzone?
Stromboli is usually rolled into a long log and sliced, while a calzone is typically folded into a sealed half-moon-shaped pocket.
Final Thoughts
This Cheesy Ham & Mozzarella Stromboli combines savory sliced ham, stretchy mozzarella, provolone, Parmesan, Italian herbs, and buttery garlic flavor inside golden pizza dough.
The key is keeping the filling relatively dry, avoiding overfilling, sealing the dough securely, and allowing the finished stromboli to rest before slicing.
Serve it with warm marinara or garlic butter for an easy family dinner, game-day snack, or party appetizer packed with cheesy, savory flavor.