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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?

Prosciutto Stromboli

Prosciutto Stromboli

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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


  • 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.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


Erin @ Texanerin Baking

Monday 20th of February 2012

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. :)

Kiran @

Saturday 4th of February 2012

I'd never had stromboli's before -- but now, I can't wait to have a taste!! That looks drool-worthy!! Thanks for the recipe, Gina :)

Anna @ On Anna's Plate

Friday 3rd of February 2012

Looks sooooo good! I always go for pizza over stromboli, but this is tempting me to switch it up!

Friday Night Like’s : Cookin' with Moxie

Friday 3rd of February 2012

[...] Stromboli = classic [...]

Anne P.

Friday 3rd of February 2012

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...

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