Ham and Pepperoni Stromboli is a quick, cheesy baked roll made with refrigerated pizza dough, stacked with provolone, ham, and pepperoni. It's an uncomplicated weeknight dinner or crowd-pleasing appetizer that bakes up golden and pairs perfectly with ranch dip.
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Prices vary by store
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Preheat your oven to 400°F (200°C).
Lightly flour a work surface. Unroll the refrigerated pizza dough and use a rolling pin to roll it out slightly larger.
Layer 6 slices of provolone cheese down the center of the dough, leaving a border on all sides.
Arrange the ham slices over the cheese, followed by the pepperoni slices.
Top with the remaining 6 slices of provolone cheese.
Brush the beaten egg wash along the exposed edges of the dough.
Fold one long side of the dough over the filling, then fold the other side over to overlap. Pinch the seams and ends to seal tightly.
Place the stromboli seam-side down on a foil-lined baking sheet.
Brush the entire top and sides of the stromboli with the remaining egg wash.
Using a sharp knife, cut several diagonal slits across the top for ventilation.
Sprinkle generously with everything bagel seasoning.
Bake at 400°F for about 40 minutes, or until the crust is deep golden brown.
Let the stromboli rest for a few minutes before slicing and serving with ranch dressing for dipping.
Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through.
Yes. Assemble the stromboli, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add a few extra minutes to bake time if baking from cold.
Bake until the crust is golden brown, typically 20–25 minutes depending on your oven. The internal temperature should reach 165°F if checked with a meat thermometer.
Yes, fresh pizza dough from a pizzeria or homemade dough works well. Let it come to room temperature first for easier rolling and assembly.
Mozzarella, Italian blend, or fontina cheese are good alternatives. Avoid soft cheeses, which may weep during baking.
Yes. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen, adding 10–15 minutes to bake time.
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