Ham & Cheese Stromboli


This is the appetizer that will be first to go at your next gathering.  Ham, turkey and cheese are layered in a flaky pastry roll, and baked until the filling is hot and the cheese is melted. And it couldn't be easier to make.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 25 minutes
  • Cool: 10 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 118



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg

  • 1 tbsp. water

  • 1/2 lb. sliced cooked deli ham

  • 1/2 lb. sliced cooked deli turkey breast

  • 1 cup shredded Cheddar cheese (about 4 ounces)


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, layer the ham and turkey on the bottom half of the pastry to within 1 inch of the edge.  Sprinkle with the cheese. Starting at the short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture.

  3. Bake for 25 minutes or until the stromboli is golden brown. Remove the stromboli from the baking sheet and let cool on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

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Submitted by:
Dawn T.
Date: 10/9/2005

4 star rating

"Very good, I add Italian seasoning prior to rolling for a little extra kick."

Submitted by:
Alice N.
Date: 12/31/2005

4 star rating

"Fantastic, the variations are endless!"

Submitted by:
Ted K.
Date: 4/12/2006

4 star rating

"Much tastier when dipped in Picante sauce prior to eating."

Submitted by:
Tina T.
Date: 4/14/2006

4 star rating

"Excellent!!! I have make this multiple times! I will definitely make this again and again and again."

Submitted by:
Rhonda H.
Date: 8/3/2006

4 star rating

"Way too much pastry crust. The pastry tasted like dry paper. I would not make again."

Submitted by:
Erin R.
Date: 11/13/2006

4 star rating

"I added the Italian seasoning and made it with mozzarella/provolone cheese and it was very good."

Submitted by:
Laura S.
Date: 5/16/2006

4 star rating

"It's easy and very good!! I will definitely make it again."

Submitted by:
Mari M.
Date: 1/1/2007

4 star rating

"Fabulous! So easy, I got rave reviews from our Friday night poker friends. I doubled the recipe and cooked the stromboli's side by side on the same cookie sheet for 30 minutes. SO Easy."

Submitted by:
Mary H.
Date: 10/3/2006

4 star rating

"An easy, quick meal. I made it with just ham and a Mexican Blend of cheese. It turned out great. Dip in Italian dressing as you eat."

Submitted by:
Mari M.
Date: 7/3/2007

4 star rating

"This was a great recipe and hit at our VFW pot-luck. My variation was to take 2# boneless, skinless chicken, sliced in strips and fried in olive oil for 15 mins. with onion powder, garlic powder, salt and pepper. I then drained on paper towels for 10 mins. I rolled out 2 pastry sheets as directed, then spread one layer of cheese, one of ham, and one of chicken. I rolled them up and baked at 400 degrees for 25 mins. DELICIOUS!"

Submitted by:
Jeanie R.
Date: 4/12/2007

4 star rating

"We absolutely loved this for dinner. I served it with fresh fruit salad. The only complain anyone had was that I should double the recipe next time!"

Submitted by:
David G.
Date: 1/3/2008

4 star rating

"Excellent. This went so fast, I was barely able to get a taste."

Submitted by:
Tom R.
Date: 11/10/2007

4 star rating

"Easy and delicious."

Submitted by:
Stacy N. W.
Date: 12/24/2007

4 star rating

"This is a Christmas tradition in our home!!! We love it!!"

Submitted by:
Barbara M.
Date: 10/14/2009

4 star rating

"I add sliced mushrooms and sliced onlion rings to give it extra flavor."

Submitted by:
Marissa H.
Date: 7/18/2010

4 star rating

"When I began making this recipe I was excited due to the fact that it looked tasty and easy! Then, I read that I needed a rolling pin, well I don't have a rolling pin so instead I improvised and used a can. Luckily, I could get it rolled out and it turned out delicious. For thawing the puff pastry keep in your fridge from the morning when you plan on using the puff pastry and it will be all thawed out that late afternoon for dinner. But, it's great either as an appetizer or a dinner! Cut up some fresh fruit and mixed salad and it's a wonderful dinner!"

Submitted by:
Nicole R.
Date: 9/29/2010

4 star rating

"Kids love it!"

Submitted by:
Donna G.
Date: 8/1/2011

4 star rating

"Being an adventurous cook, here is how I altered this recipe. Since I didn't have turkey in the house, I used only the ham. I spread the puff pastry with a combo of Guldens and Grey Poupon mustard, then placed sliced cheddar cheese on top. Added cooked ham slices (relatively thick slices, precooked in a fry pan to let the juices flow.), then rolled it up like a jelly roll as directed. I basted the entire concoction with egg wash, then baked at 350F in a convection oven for about 18 minutes. Wow was it good! Felt like I was eating at a French bakery in Paris. And BTW, it does not serve 6!"

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