The First Bite That Hooked Me
The smell of garlic and melted cheese hit me as I walked into my aunt’s kitchen. She pulled a golden-brown stromboli from the oven, steam rising from the slits. One bite—crispy crust, gooey cheese, salty ham—and I was sold. Ever wondered how you could turn Easy Ham and Cheese Stromboli with Salami into something unforgettable? It’s all about layering flavors like a pro. Try it, and your kitchen will smell like an Italian deli in no time.My Stromboli Disaster (And Why It Worked)
My first stromboli looked more like a deflated football than a neat log. I rolled the dough too tight, and cheese oozed out everywhere. But guess what? It still tasted amazing. Home cooking isn’t about perfection—it’s about joy and messy, delicious tries. Even my “ugly” stromboli became a family favorite. What’s your best kitchen fail-turned-win? Share below!Why This Stromboli Stands Out
– The mix of salty salami and creamy mozzarella melts into pure comfort. – Crushed red pepper adds a sneaky kick that keeps you reaching for more. Which flavor combo surprises you most? Is it the spicy-sweet pepperoni or the herby parmesan crust? Vote in the comments!A Slice of Stromboli History
Stromboli was born in 1950s Philadelphia, a cousin to the calzone but easier to eat on the go. *Did you know it’s named after a volcanic island?* The “eruption” of cheese inside fits! This dish is all about hearty, no-fuss Italian-American cooking. Would you try a twist, like adding roasted veggies? Tell me your ideas!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Pizza dough | 1 lb | |
| Olive oil | 1 Tablespoon | |
| Garlic powder | 1 teaspoon | |
| Italian seasoning | 1 teaspoon | |
| Crushed red pepper flakes | ½ teaspoon | |
| Freshly grated parmesan cheese | ½ cup | divided |
| Ham slices or prosciutto | 1/3 lb | |
| Fresh mozzarella cheese | 12 slices (8 oz) | |
| Large deli pepperoni slices | 1/3 lb | |
| Provolone cheese | 12 slices (8 oz) | |
| Large deli salami slices | 1/3 lb | |
| Dried oregano | 1 teaspoon | |
| Egg wash | 1 egg white + 1 Tbsp water | |
| Marinara or pizza sauce | For dipping |
How to Make Easy Ham and Cheese Stromboli with Salami
Step 1 Preheat oven to 400°F with a pizza stone or baking sheet inside. Rolling dough thin helps it crisp up nicely. Use flour on your counter to stop sticking. A large rectangle (18″x12″) gives room for fillings.
Step 2 Brush dough with olive oil for flavor and moisture. Sprinkle garlic powder, Italian seasoning, and red pepper flakes. Add ¼ cup parmesan to boost savoriness. (Hard-learned tip: Skip the salt—the meats are salty enough!)
Step 3 Layer meats and cheeses like shingles for even coverage. Start with ham, then mozzarella, pepperoni, provolone, and salami. Oregano on top adds a fresh herby kick. Press layers gently so they stay put.
Step 4 Roll dough tightly to keep fillings inside. Tuck ends under to seal the stromboli well. Egg wash makes the crust golden and crisp. Slice steam vents to stop bursting.
Step 5 Bake 25 minutes until deeply golden. Blot grease with a paper towel if needed. Let rest 10 minutes so slices stay neat. Serve with warm marinara for dipping. What’s your go-to stromboli filling? Share below! Cook Time: 25 minutes Total Time: 50 minutes Yield: 8 servings Category: Lunch, Dinner
3 Fun Twists on This Stromboli
Vegetarian Swap meats for roasted bell peppers, spinach, and mushrooms. Use extra cheese for richness.
Spicy Add jalapeños or spicy Italian sausage. Kick up the red pepper flakes.
Breakfast Fill with scrambled eggs, bacon, and cheddar. Serve with hot sauce. Which twist would you try first? Vote in the comments!
How to Serve Your Stromboli
Pair with a crisp green salad or garlicky roasted veggies. For crunch, add pickles or giardiniera. Drink ideas: Chilled lager or lemonade. Both cut through the richness. Which would you choose tonight? Tell us below!
Storing and Reheating Your Stromboli
Keep leftover stromboli in the fridge for up to 3 days. Wrap it tight in foil or plastic. To freeze, slice it first and store in airtight bags for 2 months. Reheat slices in a 350°F oven for 10 minutes until crispy. *Fun fact: Freezing before slicing prevents fillings from oozing out!* Batch-cook two strombolis—serve one now, freeze one for busy nights. Why this matters: Prepping ahead saves time and reduces food waste. Ever tried freezing stromboli? Share your tips below!Stromboli Troubleshooting Tips
Dough tearing? Roll it thicker or let it rest 5 minutes before filling. Fillings leaking? Leave a 1-inch border and seal edges tightly. Soggy bottom? Bake on a preheated pizza stone or parchment paper. Why this matters: Small fixes make a big difference in texture and flavor. My first stromboli burst open—now I pinch the seams extra hard! What’s your biggest stromboli fail? Let’s laugh about it together.Your Stromboli Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pizza dough and check labels on meats and cheeses.
Q: How far ahead can I assemble it?
A: Prep it 1 day ahead—keep it wrapped in the fridge until baking.
Q: Can I swap the meats?
A: Try turkey or roast beef. Just avoid watery options like fresh chicken.
Q: What if I don’t have provolone?
A: Swiss or cheddar works too. Meltability matters more than the type.
Q: Can I halve the recipe?
A: Absolutely! Use half the dough and fillings—bake time stays the same.
Let’s See Your Stromboli Creations!
I hope this recipe becomes a weeknight hero in your home. Share your twists—did you add veggies or spicy jalapeños? Tag@SpoonSway on Pinterest so I can cheer you on. Happy cooking! —Sarah Cooper.
Easy Ham and Cheese Stromboli with Salami
Description
A delicious and savory stromboli filled with ham, cheese, and salami, perfect for any meal.
Ingredients
Instructions
- Preheat oven to 400 degrees F, with a pizza stone or baking sheet inside.
- Roll out pizza dough into a large thin rectangle (about 18’’x12’’).
- Spread with a thin layer of olive oil over the top and sprinkle generously with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese.
- Leaving a 1’’ border around the edge of the dough, layer ham slices, slightly overlapping (like roof shingles) across the top. Repeat with Mozzarella slices, then pepperoni, provolone, and salami. Sprinkle oregano over the top.
- Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you. Pinch together to the ends and fold them under, to seal the roll.
- Place Stromboli, seam side down, on a piece of parchment paper. Brush outside of dough with egg wash. Make 3-4 slits on top, for steam to escape. Sprinkle remaining parmesan on top. Bake for 25 minutes on pizza stone or parchment on prepared baking sheet. Remove from oven and use a paper towel to blot excess grease away, if needed.
- Rest for 10-15 minutes before slicing.
- Serve warm or at room temperature, with marinara or pizza sauce on the side, for dipping.
Notes
- For a crispier crust, brush the dough with melted butter before baking.
Stromboli, Ham, Cheese, Salami, Italian
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