This leftover ham stromboli transforms your holiday ham into golden, crispy rolls stuffed with savory ham, melted cheese, and Italian seasonings. I’ve perfected this leftover ham stromboli recipe to give you restaurant-quality results at home, and it’s become my favorite way to use up ham after the holidays.
SERVES: 4 | PREP: 25 MIN | COOK: 25 MIN | TOTAL: 50 MIN
Why This Leftover Ham Stromboli Works
I used to struggle with what to do with leftover ham until I discovered stromboli. The salty ham pairs beautifully with gooey mozzarella inside a crispy bread shell.
This recipe works because the moisture from the ham and cheese creates steam inside the dough. That steam makes everything tender while the outside gets incredibly crispy.
Ingredients for Leftover Ham Stromboli
Dough Components
| Ingredient | Amount |
|---|---|
| Pizza dough (store-bought or homemade) | 1 pound |
| All-purpose flour | 2 tablespoons (for dusting) |
| Olive oil | 2 tablespoons |
Filling Ingredients
| Ingredient | Amount |
|---|---|
| Leftover ham, diced | 2 cups |
| Mozzarella cheese, shredded | 1½ cups |
| Provolone cheese, sliced | 4 slices |
| Roasted red peppers, chopped | ½ cup |
| Baby spinach, packed | 1 cup |
| Garlic powder | 1 teaspoon |
| Italian seasoning | 1 tablespoon |
| Black pepper | ½ teaspoon |
Topping & Glaze
| Ingredient | Amount |
|---|---|
| Egg | 1 large |
| Water | 1 tablespoon |
| Parmesan cheese, grated | ¼ cup |
| Sesame seeds (optional) | 1 tablespoon |
| Marinara sauce for serving | 1 cup |
How to Make Leftover Ham Stromboli
Phase 1: Dough Preparation (10 minutes)
Step 1: Remove your pizza dough from the refrigerator and let it sit at room temperature for 15 minutes. This makes it easier to roll without springing back.
Cold dough fights you when you try to stretch it. Room temperature dough rolls smoothly and stays where you put it.
Step 2: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Brush the parchment with 1 tablespoon of olive oil.
The oil prevents sticking and helps the bottom get extra crispy. Don’t skip this step or you’ll have a mess when trying to remove the stromboli.
Step 3: Lightly flour your work surface with 2 tablespoons of flour. Roll the dough into a 12×14-inch rectangle, keeping the edges as even as possible.
If the dough keeps shrinking back, let it rest for 5 minutes. The gluten needs time to relax, and fighting it only makes you frustrated.
Step 4: Transfer the rolled dough to your prepared baking sheet carefully. I like to roll it loosely around the rolling pin, then unroll it onto the pan.
This prevents tearing and keeps your rectangle shape intact. A torn dough means filling leaks during baking.
Phase 2: Building the Filling (8 minutes)
Step 5: Arrange the 4 slices of provolone cheese down the center third of the dough, leaving 2 inches of space on each short end. This creates your base layer that prevents sogginess.
The provolone acts as a moisture barrier between the wet ingredients and the dough. Without it, your bottom crust gets soggy and disappointing.
Step 6: Scatter your 2 cups of diced ham evenly over the provolone layer. Press it down gently so it sticks to the cheese.
Pressing helps everything hold together when you slice the finished stromboli. Loose filling falls out and makes serving messy.
Step 7: Add the 1 cup of baby spinach over the ham, then top with the ½ cup of chopped roasted red peppers. The spinach will wilt during baking and add moisture.
Fresh spinach works better than frozen here. Frozen spinach contains too much water and makes the filling soggy.
Step 8: Sprinkle the 1½ cups of shredded mozzarella over everything, then season with 1 teaspoon of garlic powder, 1 tablespoon of Italian seasoning, and ½ teaspoon of black pepper.
The seasonings need direct contact with the cheese to distribute flavor properly. Adding them earlier means they get trapped under layers where they can’t do their job.
Phase 3: Sealing and Shaping (7 minutes)
Step 9: Make diagonal cuts in the dough on both sides of your filling, spacing them about 1 inch apart. Each cut should be roughly 3 inches long and stop ½ inch before the filling.
These cuts create the strips you’ll braid over the filling. Even spacing makes a prettier finished product that bakes evenly.
Step 10: Fold the top and bottom 2-inch flaps over the filling first. This seals the ends and prevents cheese from oozing out during baking.
Press these flaps down firmly against the filling. Loose ends open up in the oven and create a mess.
Step 11: Starting from the top, fold alternating strips from each side over the filling at a slight angle. Cross left, then right, creating a braided appearance.
Don’t pull the strips tight. Gentle tension keeps the shape without tearing. The dough will expand in the oven, so leave a little give.
Step 12: When you reach the bottom, tuck any remaining dough underneath and press to seal. Brush the entire surface with the remaining 1 tablespoon of olive oil.
This oil helps the egg wash stick better and adds flavor. It also promotes even browning across the whole surface.
Phase 4: Glazing and Baking (25 minutes)
Step 13: Beat 1 egg with 1 tablespoon of water until completely smooth. Brush this mixture generously over the entire stromboli, getting into all the crevices.
The egg wash creates that beautiful golden shine you see on bakery bread. It also helps toppings stick and promotes even browning.
Step 14: Sprinkle the ¼ cup of grated Parmesan cheese over the top, then add 1 tablespoon of sesame seeds if using. Press them gently so they stick.
The Parmesan gets crispy and creates a flavorful crust. Sesame seeds add visual appeal and a subtle nutty flavor.
Step 15: Bake for 20-25 minutes, rotating the pan halfway through. The stromboli is done when it’s deep golden brown and sounds hollow when tapped.
The internal temperature should reach 190°F on an instant-read thermometer. This ensures the dough is fully cooked through the thick parts.
Step 16: Let the stromboli rest on the baking sheet for 10 minutes before slicing. This cooling period lets the cheese set slightly and prevents burning your mouth.
Cutting too early makes all the cheese run out. Patience here means cleaner slices and a better eating experience.
Chef’s Notes for Perfect Results
Dough Thickness Matters: Roll your dough evenly to ¼ inch thickness. Thicker dough takes longer to cook and might be doughy in the center. Thinner dough tears easily when folding.
Ham Size Consistency: Dice your leftover ham into ½-inch pieces. Uniform size means even distribution and makes slicing easier. Large chunks create thick spots that don’t heat through properly.
Cheese Temperature Trick: Use cold cheese straight from the fridge. It melts slower during baking, giving the dough time to set before the cheese gets too liquid. Room temperature cheese melts too fast and leaks out.
The Two-Minute Rest: After removing from the oven, tent the stromboli loosely with foil during the rest period. This keeps the top from getting too crispy while the inside finishes setting. The steam helps everything meld together.
Nutrition Information (Per Serving)
Calories: 485 | Protein: 28g | Carbohydrates: 42g | Fat: 22g | Fiber: 2g | Sodium: 1,240mg
Creative Variations to Try
Hawaiian Ham Stromboli: Swap the roasted red peppers for ½ cup of diced pineapple chunks and add 2 tablespoons of BBQ sauce to the filling. The sweet-savory combination works beautifully with the salty ham.
Spicy Jalapeño Version: Add 3 tablespoons of pickled jalapeños and substitute pepper jack for half the mozzarella. The heat cuts through the richness perfectly. If you enjoy bold flavors in leftover ham dishes, you might also like this spicy leftover ham ramen recipe.
Veggie-Loaded Style: Double the spinach and add ½ cup of sautéed mushrooms plus ¼ cup of diced onions. This makes the stromboli heartier and adds more nutritional value.
Breakfast Stromboli: Replace the Italian seasonings with everything bagel seasoning and add 4 scrambled eggs to the filling along with the ham and cheese. Serve with hot sauce for a complete breakfast. For more creative ways to use leftover ham, try this split pea soup with leftover ham.
Storage & Reheating Guide
Refrigerator Storage: Wrap leftover stromboli tightly in plastic wrap, then aluminum foil. It keeps for 4 days in the fridge.
The double wrap prevents the crust from getting soggy and keeps the filling fresh. Store whole or pre-sliced depending on your needs.
Freezing Instructions: Wrap individual slices in plastic wrap, then place in a freezer bag with the air pressed out. Frozen stromboli lasts 2 months.
Label with the date and contents. Freeze slices flat on a baking sheet first, then transfer to bags once solid. This prevents them from sticking together.
Reheating from Refrigerator: Place slices on a baking sheet and reheat at 350°F for 10-12 minutes. The oven keeps the crust crispy while heating the center through.
Microwave reheating makes the crust chewy and tough. The extra 10 minutes in the oven is worth it for proper texture.
Reheating from Frozen: Add 5 extra minutes to the oven reheating time. No need to thaw first, which makes this perfect for quick meals.
Troubleshooting Common Problems
Problem: Bottom crust stays pale and soft Solution: Your oven temperature is too low or you skipped oiling the parchment. Move the rack to the lower third position and increase heat to 425°F. The closer proximity to the bottom heating element creates better browning.
Problem: Cheese leaks out during baking Solution: You overfilled the stromboli or didn’t seal the edges properly. Use ½ cup less cheese and press all seams firmly before baking. Brush beaten egg along seams before folding for a stronger seal.
Problem: Dough tears when rolling Solution: The dough is too cold or you’re rolling too aggressively. Let it sit at room temperature for 20 minutes instead of 15. Roll from the center outward with gentle, even pressure.
Problem: Inside is doughy while outside browns too fast Solution: Your stromboli is too thick. Roll the dough thinner next time, or reduce oven temperature to 375°F and bake 5 minutes longer. Cover the top with foil halfway through if browning too quickly.
Problem: Filling falls out when slicing Solution: You didn’t let it rest long enough after baking. Wait the full 10 minutes and use a serrated knife with a gentle sawing motion. Pressing down with a regular knife pushes the filling out the sides.
Equipment Essentials
- Large baking sheet (18×13 inches recommended)
- Rolling pin for even dough thickness
- Parchment paper to prevent sticking
- Pastry brush for oil and egg wash
- Sharp knife or pizza cutter for dough strips
- Instant-read thermometer for checking doneness
- Serrated bread knife for clean slicing
Shopping List by Store Section
Bakery/Refrigerated Section:
- 1 pound pizza dough
- 1 large egg
Dairy Case:
- 1½ cups shredded mozzarella cheese
- 4 slices provolone cheese
- ¼ cup grated Parmesan cheese
Deli Section:
- 2 cups leftover ham (or purchase deli ham)
Produce:
- 1 cup baby spinach
Jarred Vegetables:
- ½ cup roasted red peppers
Baking Aisle:
- 2 tablespoons all-purpose flour
Condiments:
- 1 cup marinara sauce
Oils & Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon black pepper
- 1 tablespoon sesame seeds (optional)
Success Secrets from My Kitchen
1. Temperature Control is Everything: Your oven’s accuracy matters here. Use an oven thermometer to verify it’s actually 400°F. My oven runs 25 degrees cool, so I set it to 425°F to compensate.
2. The Moisture Balance: Pat your roasted red peppers dry with paper towels before adding them. Excess moisture creates steam that makes the dough soggy. This one step prevents 80% of soggy bottom problems.
3. Smart Ham Preparation: If your leftover ham is spiral-sliced, cut it into ½-inch dice against the grain. This makes it easier to bite through when eating and distributes more evenly in the filling.
4. Don’t Skip the Marinara: Serving marinara on the side isn’t optional. It adds moisture that complements the crispy exterior and rich filling. Warm it up with a pinch of red pepper flakes for extra flavor.
5. The Make-Ahead Secret: Assemble the entire stromboli up to 6 hours ahead and refrigerate unbaked. Let it sit at room temperature for 15 minutes before baking, then add 3-5 minutes to the baking time. This makes weeknight dinners so much easier.
