Ham & tomato Stromboli

Ham & tomato Stromboli

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(13 ratings)

Prep: 30 mins Cook: 30 mins plus rising


Serves 6
This pizza-style bread will feed a crowd for lunch

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal367
  • fat6g
  • saturates3g
  • carbs66g
  • sugars2g
  • fibre0g
  • protein15g
  • salt1.32g
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  • 1 batch white bread dough (see 'Goes well with' recipe below)
  • 6 tbsp good-quality tomato sauce
  • 3 wafer-thin ham slices, torn
  • 100g ball mozzarella, grated
  • handful basil leaf
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Make the dough, leave to rise and knock back as stated. Heat oven to 200C/fan 180C/gas 6.

  2. On a lightly floured surface, roll the dough out to a rough rectangle about 40 x 25cm. Spread the sauce over the dough, leaving a small border, and scatter over the ham, mozzarella and basil. Tuck the short sides in and roll up the long side like a Swiss roll. Lift onto a tray, seal-side down, and brush with the egg. Bake for 30 mins until puffed up and golden – don’t worry if there are a few cracks. Leave to cool slightly, then serve sliced on a board.

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Comments, questions and tips

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donna_wowee's picture
3rd May, 2020
Made this with whole meal dough that the bread machine sorted for us (2x 7yr olds and I)... absolutely delicious. We may have overstuffed as even seam side down, It had a cheesy/tomatoey break out but I’ll blame that on the kids. Both loved it as did husband- I was going to slice and put in freezer for another day but one son looked most offended as he wanted it the next day too! It was very large and heavy so may make 2 smaller and less wide versions in the future.
mercuryzelda's picture
19th Sep, 2012
Absolutely delicious! I cooked and crumbled sausage meat and used that instead of the ham. This is a definite keeper!
1st Sep, 2012
I didn't use beaten egg, I realised only now that I should have put it in the oven seal side down, that probably would have made sure it didn't unroll as much. I made a bigger one, which I wouldn't do again, it was too difficult to move when uncooked. I did use some pesto and made my own tomato sauce, which I normally would for a very plain pasta, just lots thicker. We just tried some and it is very nice. The rest will go in the freezer.
19th Aug, 2011
Why do you need to brush it with a beaten egg - does it work without this or not?
26th Feb, 2011
Really easy considering it is a bread making recipe - loved the fillings, I used passata and added black olives - my friends gobbled the whole lot up!
23rd Oct, 2010
made this recipe using the recommended dough recipe, added 2 tbsp olive oil and less water and added 1 tbsp of sugar. This then made a nice dough. I then made the stromboli, I would suggest be very generous with the fillings ham etc, use any cheese and dried herbs work well too. Mix all fillings together then sprinkle over prepare dough sheet. For the tomato paste I used a pesto rosso (small jar 180 g ) loads of flavour and enough for the whole dough. Ate half cold and froze the rest in slices to have as and when with a nice hot bowl of soup. These changes I personally feel made it into a five star recipe *****
10th Sep, 2010
This was absolutely gorgeous. My husband and the kids all loved it (great for lunchboxes). Making this again for sure, but will try with pesto - only wish I discovered this recipie at the start of the summer.
31st Jul, 2010
Made this using pesto, ham and cheddar - it was simple to make (used a bread machine for the dough) but looked very impressive and tasted great. The leftovers were great the next day, unlike normal sandwiches
2nd Jun, 2010
31st May, 2010
Very Tasty!


5th Sep, 2015
Can you use an alternative to tomato sauce or leave it out completely
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