Ham and Cheddar Stromboli

Thanks for the nice comments on Fuzz’s guest post. I hoping she’ll write another one, but for now you are stuck with me. I do have a great recipe, though! This is an old one from my friend Shelly, who found the original version in Cooking Light and recommended it as a food gift for new moms. It has protein, you can eat it with your hands, and if you cut it into portions you can keep it in the refrigerator or freezer for days (or weeks).


The original recipe was designed for a bread maker, but I made the dough with my stand mixer and dough hook. It’s incredibly easy to work with, so if you think you are a klutz with dough – no worries here! Also, consider the amount of fillings a suggestion and stuff it with as much meat or cheese as you want.  Since I don’t have a huge crowd to feed, I served everyone a sample, cut the rest into slices and wrapped them individually. Fuzz will be eating this all week, I suppose.  Of course I’m all ready to try a new variation.


5.0 from 1 reviews
Ham and Cheddar Stromboli
Prep time
Cook time
Total time
A roll filled with ham and cheese.
Recipe type: Entree
Cuisine: American
Serves: 8
  • 1 packet of yeast
  • 1 cup warm water (115 degrees)
  • 3 cups (13.5 oz) bread flour
  • 1 teaspoon salt
  • 1 tablespoon dry milk powder
  • 1 tablespoon olive oil
  • 6 ounces of thinly sliced ham (use more or less as needed)
  • 3-4 ounces of sliced cheese
  • Some lightly beaten egg for brushing
  • Sesame seeds
  1. Sprinkle the yeast over the warm water and let proof until bubbly.
  2. Combine the flour, salt and milk powder in the bowl of a stand mixer. Add the yeast mixture and the olive oil and stir until dough comes together, then put the mixture under the dough hook and knead until it is smooth and elastic.
  3. Put the dough in an olive oil coated bowl and flip it around to coat. Cover and let rise for 1 hour.
  4. Punch down the dough and on a floured surface, roll it into an oval about 10 x 8. Lay the ham and cheese across half the dough, leaving a 1 inch border. Fold dough over filling and press edges to seal. Transfer to a parchment lined baking sheet. With a razor blade, make 3 or 4 cuts across the top. Let rise for another hour.
  5. Before baking, brush with egg and sprinkle with sesame seeds. Bake at 350 degrees F. for 35 minutes. Let cool for about 10 minutes, then cut into 8 slices.


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  1. Darlene says

    That looks delicious! My sister-in-law makes something similar (with pepperoni, marinara sauce, and cheese) and sends it along when her children are weekend guests at a vacation home. Everyone can dig right in as soon as they arrive at the destination, or it can be enjoyed throughout the weekend.

  2. Carole Resnick says

    Going to try this for dinner. Have a package of Rhodes bread dough in the freezer, Everything else on hand. Not as good as homemade bread but we are snowed in and have to make due with what we have on hand.

  3. Karen Schmidt-Dill says

    The variations ought to be just about endless for this.
    Yes, Carole, I am snowed/drifted in too. Waiting on a big tractor blower to come.
    I made sourdough whole wheat cheddar cheese rolls yesterday during the blizzard and think I’ll do Sourdough English Muffin bread today. Or, maybe Stromboli. Lets see, I have left-over pork roast and broccoli and…

  4. Vera says

    Awsome! I am going to make these for my kids lunches!! So much better for you than a hot pocket!!!! 🙂

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