Stromboli Sandwich With Salami Ham

Stromboli Sandwich is pure comfort food that is perfect for busy nights when you want something crowd-pleasing and homemade. Its golden pizza crust is stuffed with a melty mix of cheeses, savory ham, salami, and pepperoni. Dip each spiraled slice into marinara and you have a meal or game-day appetizer that always gets cheers at my house. My kids call it pizza bread and it never lasts more than a few minutes at our table.

The first time I baked this stromboli my youngest begged to help add all the cheese and meats. We both laughed when the gooey cheese leaked out during slicing and now making this recipe has become one of our family’s traditions for Friday nights.

Ingredients

• Pizza dough: gives you the chewy golden crust. Use store-bought or homemade just make sure it is fresh and elastic
• Butter: gives a golden color and subtle flavor to the dough. Melt real butter for the best taste
• Garlic: sparks flavor in the layers. Fresh minced garlic is my pick but jarred works in a pinch
• Mozzarella cheese: is gooey and classic. Shred it yourself for optimal melt and stretch
• Ham: adds juicy saltiness. Thinly sliced deli ham works best
• Pepper Jack cheese: offers a creamy melt and gentle spice. Choose one with flavorful flecks of pepper
• Salami: brings savory richness. Go for sandwich-slice Genoa or hard salami
• Pepperoni: offers classic pizza zest and color. Regular size or mini work equally well
• Parsley: gives freshness and color. Chopped fine for even sprinkling
• Egg: is for sealing the edges and getting a glossy shine. Beat well for even coverage
• Parmesan cheese: is a finishing touch of umami. Buy a wedge and grate it fresh if possible
• Black pepper: wakes up all the flavors. Use freshly cracked for best aroma
• Marinara: is for dipping. Warm it up to serve on the side

Step-by-Step Instructions

Prep and Preheat:

Set your oven to 375 degrees Fahrenheit and let it heat fully while you work. This ensures the crust browns evenly and the fillings get hot all the way through

Roll Out the Dough:

Lightly dust a counter or parchment paper with flour. Stretch and roll the pizza dough into a rough rectangle measuring about twelve by fourteen inches. If using parchment paper you can later slide it straight onto the baking pan for easy cleanup

Flavor Layer:

Brush the surface of the dough with melted butter for flavor and golden browning. Sprinkle the minced garlic over the butter so the flavor transfers into the bread as it bakes

Cheese Base:

Scatter half a cup of shredded mozzarella evenly across the dough. Leave a one to two inch plain border along one long edge and both short edges so you can seal the roll

Build the Fillings:

Layer the ham slices close together for even coverage. Next lay on the slices of Pepper Jack cheese overlapping as needed. Add the salami in a single layer then sprinkle a second half cup of mozzarella on top. Finish with a layer of pepperoni then the remaining mozzarella. Sprinkle finely chopped parsley over the whole surface for color and fresh taste

Seal the Edges:

Beat the egg with a splash of water. Brush this egg wash onto the plain border you left along the edges. This will help the dough stick together and stay sealed while baking

Roll Up the Stromboli:

Starting on the long side without egg wash carefully roll the stromboli up into a tight log. Pinch and seal the seam with wet fingers then turn the roll so the seam is resting on the bottom. Tuck and seal both ends so the cheese stays inside

Prep to Bake:

Transfer the stromboli to a lined or greased baking sheet. Brush the top with more melted butter or leftover egg wash for shine. Sprinkle the Parmesan and some cracked black pepper over the top. With a sharp serrated knife cut shallow diagonal slits across the top of the dough

Bake:

Place the stromboli on the center rack. Bake for twenty five to thirty minutes. The crust should be golden and the bottom nicely browned. Let it rest for five minutes before slicing so the cheese does not run out

Slice and Serve:

With a sharp knife cut the stromboli into thick slices. Shower with fresh chopped parsley if you wish and serve next to a bowl of warm marinara for dipping

Save

I love how savory the Pepper Jack cheese gets when it bakes next to the meats. Its gentle spice is just right for grown ups and kids alike in my house. The first time my family made this together my husband insisted on extra pepperoni and it has been our go to ever since.

Storage Tips

Let leftovers cool fully then wrap tightly or store in an airtight container. Stromboli slices keep for up to four days in the refrigerator. For best texture reheat in the oven or air fryer until warmed through. You can also freeze slices wrapped well for up to two months. Thaw overnight in the fridge and reheat to serve.

Ingredient Substitutions

Feel free to swap in turkey, roast beef, or cooked vegetables if you need alternatives to ham or salami. All mozzarella works if you want this mild and kid friendly. A sprinkle of crushed red pepper or sliced jalapenos adds more heat if preferred. Sometimes I use sundried tomatoes or sautéed mushrooms for a Mediterranean twist.

Serving Suggestions

A side salad or roasted veggies turn stromboli into a hearty dinner. Serve alongside fresh fruit or crunchy pickles if making for lunch. My family likes extra marinara and a simple Caesar salad to round out the meal. Smaller slices make ideal snacks on a party platter as an appetizer.

Cultural Context

Stromboli traces its roots to Italian American cuisine specifically from mid twentieth century Philadelphia. It is similar to calzone but rolled like a jelly roll and sliced. Over the years home cooks have made it their own with endless filling combos. To me stromboli means comfort sharing and all the best flavors of classic pizza in an easy to eat form.

Recipe Questions

→ What type of dough works best for stromboli?

Traditional pizza dough is ideal. Both homemade and high-quality store-bought versions yield great results for a chewy, crisp crust.

→ Can I substitute cheeses in the filling?

Yes, mozzarella is classic, but you can use other melting cheeses like provolone, pepper jack, or even a mild cheddar for extra flavor.

→ What’s the best way to seal the stromboli?

After rolling up, wet your fingertips to press and seal the seam and ends tightly. Place seam-side down on the baking sheet to keep it closed during baking.

→ Is it necessary to serve with marinara sauce?

Marinara is traditional for dipping and adds zesty flavor, but it's optional. Ranch or garlic butter can be tasty alternatives.

→ How do I prevent a soggy bottom crust?

Make sure your oven is preheated fully and bake directly on a hot baking stone or tray. Check for browning underneath before removing.

→ Can stromboli be made ahead?

Yes, assemble and refrigerate for up to several hours before baking. Bake just before serving for best texture.