Prosciutto Stromboli

This prosciutto stromboli is a delicious way to enjoy the toppings of pizza, rolled up!


I feel like that’s a word that just deserves it’s own sentence and an exclamation point. It also (in my head at least) deserves a large Italian women yelling it loudly. Which is kind of funny because I’ve been to Italy 3 times and can’t actually remember ever seeing stromboli there.

This is comfort food to the max.

This is superbowl appropriate snacking (not that I’ll be watching that or partaking in any football activities whatsoever this weekend. See here for an explanation).

Prosciutto stromboli

This is even easier than pizza.

This should be on your weekend agenda.

Prosciutto stromboli

Prosciutto is the grown up version of pepperoni in this case. Just do it. Imported, not domestic. You’re only buying 1/4 lb., put on your big boy pants and suck up the price tag, it’s worth it. You’ll know what I mean when you sneak a piece for yourself and it melts in your mouth. And as a side note along those lines, if you ever get a chance in this lifetime to taste jamon iberico (pata negra), don’t ask questions, just eat it. It will be one of the best things your mouth has ever experienced (twss?).

Stromboli with prosciutto

Do I even have to tell you not to buy Polly-O for the mozzarella? Please don’t tell me we need to have that conversation. I’m fragile.

Prosciutto stuffed stromboli

Ooey gooey cheesy, salty and doughy all in one bite. Does it get better than that?

Yield: 4 servings

Prosciutto Stromboli

Prosciutto Stromboli

This prosciutto stromboli is a delicious way to enjoy the toppings of pizza, rolled up!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 package whole wheat store bought pizza dough (or make your own)
  • 1/4 lb. imported prosciutto, thinly sliced
  • 1 1/2 cup fresh mozzarella, grated
  • 1 egg, beaten
  • parmesan cheese for garnish


  1. Preheat oven to 450 degrees and grease a baking sheet.
  2. Roll dough out into rectangle.
  3. Brush egg around edges of the rectangle.
  4. Spread half the mozzarella onto the dough, leaving about a 1 inch border.
  5. Layer all the prosciutto on top of the mozzarella.
  6. Top with remaining mozzarella.
  7. Starting with the long end, carefully roll the dough like you would a jelly roll, pinching edges together once fully rolled.
  8. Transfer stromboli to baking sheet.
  9. Brush entire top and sides with the remaining beaten egg.
  10. Grate parmesan cheese on top for garnish.
  11. Carefully make 4-5 diagonal slits in dough with a sharp knife.
  12. Bake for 13-15 minutes.
  13. Let cool for 5 minutes once done baking before slicing.


filed in: Appetizers
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  1. Tiff

    Beautiful pictures! This looks incredible. I think the hubby would love me forever if I made this. Then again, I guess he’s kinda supposed to do that anyway…

  2. Julie @ Table for Two

    oh my freaking gosh. i want that entire stromboli right now on a large platter in front of me. and i will eat i’m obsessed with italian food..calzones, strombolis, pizza, pasta..CARBSSSSSS..i love this so much. you did an amazing job!!

    1. Running to the Kitchen Post author

      Hi Mindy! Thanks for stopping by :) Are you doing NROLFW? I kind of stopped after stage 4, but still use a lot of moves from the plan. It’s a great book/approach to lifting!

  3. Deanna

    When I was in college we used to order these on Saturday night so we could eat them the next day. It never failed that once the drinking had commenced, someone would call it a stromboner. Which is still what I call them in select company.

  4. kari @ Running Ricig

    I’m so jazzed i don’t have to watch the Super Bowl this weekend. Sadly, that also means that I’m alone on my birthday, but I guess you win some and you lose some.

    1. Running to the Kitchen Post author

      haha, that’s kind of what I thought after making it. Taking pictures first was torturous!

  5. Cinnamon @ eatpraytri

    Seriously? Here I am going about my day…and then you throw THIS at me?!?? At least I read it BEFORE hitting up the grocery, b/c all of this is now added on my list and will be made tonight. Almost guaranteed. If I get hit by a bus, well then it won’t happen, but otherwise, this is going in my belly TONIGHT.

  6. Anne P.

    Omg. I LOVE STROMBOLI!!! Want. My mom used to make pepperoni and black olive stromboli for my family back in the day and it was one of my favorites. Mmm…

  7. Pingback: Friday Night Like’s : Cookin' with Moxie

  8. Erin @ Texanerin Baking

    I just found you through Healthy Aperture!

    This looks AMAZING! I’ve been to Italy a few times too and don’t think stromboli exists there. It supposedly originates in Philadelphia. :) What I can’t get over is hard it is to get lasagna, my favorite food, there.

    Anyway, I love that this is whole wheat. I’m going to go look around some more. :)


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