Ham and Pepperoni Stromboli

Total Time:
40 min
15 min
5 min
20 min

5 to 6 servings

  • 1/4 cup all-purpose flour, for dusting
  • 1 pound prepared pizza dough
  • 2 egg whites, whipped
  • 1 1/2 cups mozzarella
  • 1 pound tavern ham, sliced thin
  • 8 ounces capicola ham, sliced thin
  • 8 ounces pepperoni, sliced thin
  • 1 cup marinara or tomato sauce
  • 1 tablespoon minced fresh parsley
  • 10 to 12 fresh basil leaves
  • Preheat the oven to 375 degrees F.

  • Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.

  • Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.

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    Recipe courtesy of Food Network Kitchen