Name: Stromboli (Ham and Cheese)
Prep time: 30 min
Total time: 2 h
Yield: makes 2 Stromboli (8 people)
Cuisine: American
Ingredients: 420 g (3 1/2 cups) Manitoba flour; 80 g (2/3 cup) semolina flour; 7 g (2 1/2 teaspoon) active dry yeast; 300 ml lukewarm water; 20 g (1 tbsp + 1 tsp) olive oil; 2 tsp salt; 400 g (14 oz) canned diced tomatoes; 1 garlic clove; 1 tsp oregano; 1/2 tsp salt; 1 tbsp olive oil; 2 tbsp grated parmesan cheese, for topping; 6 basil leaves; 8 slices ham; 18 mozzarella slices (approx. 300g/10.5 oz); 2 tsp freshly grated parmesan cheese, for dough

Stromboli (Ham and Cheese)

I've been wanting to make Stromboli for ages. Our family loves all things pizza. We love classic pizza, pizza rolls, and calzone; now, we're big Stromboli fans, too. Instead of making your regular round-shaped pizza, you take the dough, roll it out, then spread it with your toppings. In our case, we used tomato sauce, ham, and mozzarella cheese. After that, you roll the dough into one big log, prick it with a toothpick, and bake it in the oven until it turns golden. Once it's ready, slice it into pieces and serve it warm with tomato sauce dip. It's so delicious!

The perfect pizza roll

These are the top reasons why you should try this recipe at home as soon as possible

the dough is soft, flavorful, and tasty (like pizza)
there's a generous amount of tomato sauce, ham, and mozzarella in this pizza roll
kids and adults adore it
feel free to choose your favorite topping
you can freeze the baked (cooled) stromboli for months
a fantastic recipe for birthday parties, picnics, celebrations, or family weekend dinner

Stromboli vs Calzone

Stromboli and Calzone are not the same thing. Stromboli originates from the USA (Philadelphia), while Calzone originates from Italy (Naples). They use the same ingredients; you can use the same pizza dough, but the shape is entirely different. Stromboli is shaped into a Swiss roll, or one long, baked, and then cut into slices, while Calzone is folded over and baked like a pocket. Calzone is usually baked individually for one person, while Stromboli serves many. The toppings are up to you; our favorite is ham, cheese, and tomato sauce.

This recipe is made in collaboration with Celjske Mesnine, as we used their amazing Fit šunko (ham) for this recipe.

Storing and freezing

Stromboli (ham and cheese) is best served warm and fresh.

You can store the baked Stromboli in an airtight container in the fridge for up to a day. Before serving, reheat in the oven or microwave.

Feel free to freeze the Stromboli (Ham and Cheese). When it cools, place it in the freezer bag and place it in the freezer for up to 3 months. Before serving, place the Stromboli on a baking sheet lined with parchment paper and place in the oven to reheat. Bake for 5 - 6 minutes at 210 °C / 410 °F.

How to make Stromboli at home (video)

Check this short video to learn how to make Stromboli (Ham and Cheese) at at home.

Next, try these delicious yeasted treats

Ingredients

dough

420 g (3 1/2 cups) Manitoba flour

80 g (2/3 cup) semolina flour

7 g (2 1/2 teaspoon) active dry yeast

300 ml lukewarm water

20 g (1 tbsp + 1 tsp) olive oil

2 tsp salt

tomato sauce

400 g (14 oz) canned diced tomatoes

1 garlic clove

1 tsp oregano

1/2 tsp salt

1 tbsp olive oil

topping

2 tbsp grated parmesan cheese, for topping

6 basil leaves

8 slices ham

18 mozzarella slices (approx. 300g/10.5 oz)

2 tsp freshly grated parmesan cheese, for dough

Tools and equipment

stand mixer

clingfilm or kitchen towel

bowl

sieve

blender or immersion blender

rolling pin

two baking sheets

parchment paper

METHOD

make the dough and first proofing

Add Manitoba flour and semolina flour to a bowl of a stand mixer fitted with a dough hook (or use a big bowl and an electric mixer with a dough hook attachment). Add yeast, lukewarm water, and salt. Start to knead at medium speed. Knead for 5 minutes, add the salt and knead for 3 minutes to get a smooth, elastic dough. Cover the bowl with clingfilm or kitchen towel and leave to proof for 1 hour at room temperature. Place in the fridge overnight for up to 12 hours, or leave to proof for another half an hour at room temperature.
tomato sauce

Set a sieve over a bowl and add the canned diced tomatoes. Lightly push to squeeze out any excess liquid. Add the chopped tomatoes to a blender (or use an immersion blender). Add the garlic, oregano, salt, and olive oil. Mix into a sauce. Use the leftover tomato liquid for other sauces.
shape

Lightly flour your working surface. Divide the dough into two parts. Roll the dough into two rectangles in size 25 cm x 30 cm (10-inch x 12-inch) using a rolling pin. Work with the first piece of dough. Spread half of the tomato sauce all over, leaving about 5 cm (2-inch) edge on top and about 2 cm (1-inch) edge left, right, and on the bottom. Sprinkle with one tablespoon of shredded Parmesan cheese and a couple of fresh basil leaves. Arrange four slices of ham on top and nine slices of mozzarella cheese. Tightly roll into a log. Pinch the edges together to prevent the filling from going out while baking. Line two baking sheets with parchment paper and place the first Stromboli on the baking sheet with seam-side down. Set aside for 15 minutes, and repeat the process with the rest of the ingredients. Then, brush with water and prick all over with a toothpick (especially on top and sides) to allow the steam to escape while baking. Sprinkle with parmesan cheese. Set a rack in the middle of the oven and preheat it to 210 °C or 410°F.
pečenje

Place the first Stromboli in the preheated oven. Bake for 25 - 30 minutes at 210 °C or 410°F or until golden and baked. Set aside for 15 minutes, then cut into slices and serve.

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Stromboli (Ham and Cheese)

Stromboli is a delicious pizza roll made with tomato sauce, ham and cheese. Serve it warm to your loved ones, I bet they're going to adore it.

The perfect pizza roll

Stromboli vs Calzone

Storing and freezing

How to make Stromboli at home (video)