Ham & Broccoli Stromboli

I could tell you this long story about how this came about and yada yada yada, but honestly I was bored with eating the same thing over and over again when we have leftover ham. Either we eat it with eggs for breakfast, sandwiches for lunch, or reheat it for dinner.

I got bored with the same old stuff. So, here I go again just adding things together. I really do love playing mad scientist in the kitchen. Sometimes it fails and sometimes it’s a huge win. Ham & Broccoli Stromboli is most definitely in the huge win column. The only thing my family said to me was, “more please.” What a great way to get those kids to eat their vegetables! I just loaded it up meat and cheese. When it is quiet at your table you will be thanking the dinner gods for this amazing recipe.

Tip: If you are short on time and don’t want to make the dough you can always get the stuff in the tube. It will be sweeter and more like a bread but still taste amazing.

Bon Appetit

Ham & Broccoli Stromboli
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
  • 3 1/2 to 4 cups bread flour plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water 110 degrees F
  • 2 tablespoons olive oil plus 2 teaspoons
  • 2 1/2 cup leftover ham
  • 3 cups chopped broccoli
  • 2 cups shredded cheddar cheese
  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and the 2 tablespoons of oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 30 minutes. Roll out into a rectangle about 12×19 inches large.
  3. Using a sharp knife, make 3 inch slices going down both sides of the dough. Leave about 6 inches in the middle, so you have plenty of room to put all meat and vegetables.
  4. Sprinkle 1/4 cup cheese going down the center of the dough. Then layer the ham and broccoli on top. Using the rest of the cheese, sprinkle over everything.
  5. Gently fold the end over the back of the Stromboli. Crisscross the slices one over the other until you reach the other end. Gently fold it over that end and continue crisscrossing. You can brush will some olive oil and sprinkle just a little bit of herbs on top if you want, completely optional.
  6. Bake at 425˚F for 30 minutes or until golden brown. Serve hot.

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