This Ham and Swiss Stromboli wraps layers of savory ham and melted Swiss cheese inside golden, crisp-edged dough. It’s easy to slice and serve for lunch, dinner, game day, or a party, and the rolled shape gives you cheese and ham in nearly every bite.
The most important part is keeping the filling under control. Too much meat or cheese makes the stromboli difficult to roll and can force the seam open as it bakes. Leave a clean border around the dough, roll it snugly without stretching it, and bake it seam-side down so the filling stays where it belongs.
You can make this with refrigerated French bread dough or pizza dough, depending on what you have available. For another version with a more Italian-style filling, try my Prosciutto Stromboli.
What Is Stromboli?
Stromboli is a rolled, baked dough filled with ingredients such as cheese, cured meats, vegetables, or sauces. Unlike a calzone, which is folded over into a half-moon, stromboli is rolled into a log and sliced after baking.
For this version, ham and Swiss cheese make a simple savory filling that melts together as the dough bakes. Let the finished stromboli rest briefly before slicing so the cheese settles instead of running out with the first cut.
Ingredients
- 1 tube (11 ounces) refrigerated crusty French loaf ( you can substitute it with 1 pizza dough)
- 3 Tablespoons honey mustard mix
- 6 ounces of ham, sliced
- 1/4 cup of green onions, sliced
- 9 bacon strips, cooked and crumbled
- 1 whole egg, beaten
- 1/4 cup of Swiss Cheese, grated
Instructions
- Preparation: Begin by preheating your oven to 400°F (205°C) to ensure it reaches the desired temperature by the time you’re ready to bake.
- Baking Sheet Setup: Take a baking sheet and line it with parchment paper. This will prevent the stromboli from sticking and make for easier cleanup.
- Dough Preparation: On the prepared baking sheet, gently roll out your French loaf dough. If you don’t have a French loaf, pizza dough is a suitable alternative. Ensure it’s spread evenly without any tears.
- Sauce Layer: Prepare a honey mustard mixture. Once ready, spread it uniformly over the entire surface of the dough. This will add a tangy sweetness to your stromboli.
- Filling: Start by layering sliced cheese of your choice, preferably one that melts well. Next, add a generous layer of ham slices. For added flavor and crunch, sprinkle prepared crispy bacon bits. Finally, scatter freshly chopped green onions for a burst of freshness.
- Rolling the Stromboli: Starting from one end, carefully roll the dough into a log shape. Once rolled, ensure the seam side is facing down on the baking sheet to prevent it from opening while baking.
- Toppings: Grate some Swiss cheese and sprinkle it over the top of your rolled stromboli. This will give a delightful cheesy crust once baked. Then, brush the surface with a beaten egg; this will give your stromboli a glossy finish. Finish off by lightly drizzling some olive oil for added richness.
- Baking: Place the stromboli in the preheated oven. Bake it for approximately 12 to 16 minutes. Keep an eye on it, and once the top turns a beautiful golden brown, it’s ready. The baking time might vary slightly based on your oven, so it’s good to check after 12 minutes.
- Serving: Once baked, allow it to cool for a few minutes. Slice and serve warm. Enjoy your delicious Swiss Stromboli with ham!
To make sure you don’t forget this recipe, you can save it to your Pinterest board or, better yet, keep it as a secret weapon for your next social gathering.
Tips for the Best Ham and Swiss Stromboli
- Don’t overfill the dough. Too much ham or cheese makes the stromboli difficult to roll and increases the chance of the seam splitting during baking.
- Leave a clean border around the edges. This gives you enough dough to seal the roll properly.
- Bake seam-side down. The weight of the stromboli helps keep the seam closed as it bakes.
- Cut a few small slits in the top. This lets steam escape and helps prevent the dough from bursting.
- Let it rest before slicing. Wait about 5–10 minutes after baking so the melted cheese can settle and doesn’t run out immediately.
- Avoid very wet fillings. If adding vegetables, cook or drain them first so excess moisture doesn’t make the inside soggy.
Storage
Let leftover stromboli cool completely before storing.
Place it in an airtight container or wrap it tightly and refrigerate for up to 3–4 days.
Freezing
For easier reheating, freeze the stromboli in individual slices.
Wrap each cooled slice tightly, then place the slices in a freezer-safe container or bag. Freeze for up to 2 months for the best texture.
Thaw overnight in the refrigerator before reheating.
Reheating
For the best crust, reheat stromboli in a 350°F (175°C) oven for about 8–12 minutes, or until heated through.
You can also reheat individual slices in an air fryer at 350°F (175°C) for a few minutes.
The microwave works in a pinch, but it will make the dough softer rather than crisp.
