Ham and Swiss Stromboli is a delicious, savory baked roll filled with layers of ham, Swiss cheese, and a hint of mustard, all wrapped in a golden, flaky pizza dough. This hearty and flavorful dish is perfect for a family dinner, game day, or any gathering where you want an easy-to-share, crowd-pleasing meal. With its gooey melted cheese and smoky ham, Ham and Swiss Stromboli is a comforting twist on the classic sandwich, offering the perfect balance of textures and flavors in each slice.
Ingredients
- 1 package refrigerated pizza dough (or homemade pizza dough)
- 1/2 pound thinly sliced ham
- 1/2 pound thinly sliced Swiss cheese
- 2 tablespoons Dijon mustard (optional)
- 1 tablespoon olive oil or melted butter (for brushing)
- 1 teaspoon Italian seasoning or dried oregano
- 1 egg, beaten (for egg wash)
- Poppy seeds or sesame seeds for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll out the pizza dough into a large rectangle, about 10×14 inches.
- Assemble the Stromboli: Spread a thin layer of Dijon mustard over the dough, leaving a 1-inch border around the edges. Layer the ham slices evenly over the dough, followed by the Swiss cheese.
- Roll It Up: Starting from one long side, tightly roll the dough into a log, tucking the ends under. Place the rolled Stromboli seam-side down on the prepared baking sheet.
- Brush with Egg Wash: Brush the top of the Stromboli with the beaten egg to give it a golden color. Sprinkle with Italian seasoning or dried oregano and, if desired, poppy seeds or sesame seeds.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the Stromboli is golden brown and cooked through.
- Cool and Serve: Allow the Stromboli to cool for a few minutes before slicing. Serve warm, with additional mustard or a dipping sauce on the side if desired.
Enjoy your Ham and Swiss Stromboli, a warm and satisfying dish that’s easy to prepare and perfect for any occasion!
