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 three 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 this edamame dip for an explanation).

Prosciutto stromboli
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Stromboli 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. Be an adult and splurge for imported, not domestic. You’re only buying 1/4 pound, 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?

Stromboli is perfect for enjoying as an appetizer if you slice it up into reasonable serving sizes. It’s also a great alternative to pizza night. The filling is the equivalent to toppings on pizza and can be changed up however you want.

If you like the idea of this prosciutto filled stromboli, you’ll probably also like this skillet chorizo spinach pizza or this cheater’s version of pizza but just as indulgent, chorizo sweet potato naan pizza.

Craving some veggies? Throw some inside the stromboli or go for a zucchini pesto pizza instead.

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4.34 from 3 votes

Prosciutto Stromboli

Servings: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 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 pound imported prosciutto, thinly sliced
  • 1 1/2 cup fresh mozzarella, grated
  • 1 egg, beaten
  • parmesan cheese for garnish


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


Serving: 1SERVINGCalories: 461kcalCarbohydrates: 38gProtein: 33gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 8gCholesterol: 122mgSodium: 1264mgFiber: 6gSugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: Italian
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 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.

  2. There are just no words that would properly describe how much I want to eat that this very second! I can’t wait to make this!!!

  3. 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.

  4. 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.

  5. This post makes me want to scream HOLY STROMBOLI! It also makes me want to stuff my face w/ it. Looks delicious!

  6. Ahhh, I can’t believe I’ve never made stromboli before! They always look amazing and yours looks especially good. Love the grown-up pepperoni :D