Quick and Easy Lunch Meat Stromboli

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lunch meat stromboli recipe

What’s Up, Hungry People?

Ever had one of those weeks where you ambitiously load up on lunch meat, dreaming of sandwich after sandwich, only to realize you’ve got a mountain of it left? I’ve been there! Sometimes Nick’s on a business trip, or maybe I get lured away by other tasty treats in the fridge.

Either way, that lunch meat starts giving me the side-eye, hinting that its time is running out. But guess what? This time around, instead of letting it meet a gloomy fate, I had a eureka moment.

Why not use that plethora of protein to craft something special, something that says, “I’ve got culinary flair, even on a regular Wednesday!” Enter the stromboli – an Italian-inspired turnover that’s perfect for repurposing our lunchtime staples. Ready to transform that extra lunch meat into a stromboli masterpiece? Let’s Cook!

Here’s What You Need:

  • Pizza sheet dough: Acts as the stromboli’s enveloping blanket, crispy on the outside and soft inside.
  • Lunch meat ham: Offers a slightly sweet, savory flavor.
  • Lunch meat turkey: Light and lean, adding a touch of smokiness.
  • Provolone cheese: Melts beautifully, providing a smooth, creamy texture.
  • Pepperjack cheese: Adds a spicy kick to complement the milder ingredients.
  • Fresh spinach: A touch of greenery, giving a hint of earthiness.
  • Pepperoni: Salty and spicy, it punches up the flavor profile.

Let’s Cook!

First things first, heat that oven of yours up to 400°F. It’s like sunbathing for your stromboli!

The Dough Dance: Got your pizza dough? Unroll it and give it a gentle stretch till it’s about 1/4 inch thick. Picture it as your stromboli’s cozy blanket.

Layering Time: Now, here’s where we get artsy. Start with a layer of provolone, followed by thin slices of ham and turkey. Next, sprinkle on those spicy pepperonis, lay on the pepper jack cheese, and top it all off with fresh spinach. It’s like building the ultimate stromboli sandwich!

Roll with It: Take the short end of your dough and gently roll it up, kind of like a snug burrito. Make sure the seam’s at the bottom and pinch those ends. Oh, and don’t forget to slice a few vents on top. Think of them as little chimneys for your stromboli.

Baking Magic: Place your rolled-up beauty on a baking sheet and let it bake in the oven. In about 25-35 minutes, it’ll turn a gorgeous golden brown. That’s when you know it’s done and ready to come out.

Patience, My Friend: I know, it smells amazing, but give it 10-15 minutes to cool down. This little rest will make sure it’s cooked all the way through, and trust me, it’ll be way easier to slice.

Stromboli Tips:

  • Rolling Technique: Ensure your dough is even before rolling. This prevents any ingredients from bursting out.
  • Cheese Matters: Place the cheese closer to the dough’s base for optimal melting and flavor distribution.
  • Cool Down: Let your stromboli sit for a bit after baking. It’ll make slicing a breeze, trust me.

After making this lunch meat stromboli, the beauty of this dish hit me. It’s not just about saving ingredients from the trash; it’s about creating something delightful from what you have. With the crispy dough holding together savory slices of meat and melty cheese, it’s clear that sometimes the best dishes come from moments of inspiration. So, Hungry People, next time you find your fridge filled with odds and ends, think of this stromboli and get creative!

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Lunch Meat Stromboli

The Starving Chef
Dive into this easy-to-make stromboli, filled with flavorful lunch meats and melty cheese.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Lunch
Cuisine Quick & Easy
Servings 8

Ingredients
  

  • 1 can pizza sheet dough
  • 10 slices lunch meat ham
  • 10 slices lunch meat turkey
  • 6 slices provolone cheese
  • 6 slices pepperjack cheese
  • 1 cup fresh spinach
  • 20 pepperoni

Instructions
 

  • Preheat the oven to 400°F. Unroll the pizza dough and stretch it until it reaches an even 1/4-inch thickness.
  • Begin your layers with provolone cheese, then add the thinly sliced ham and turkey. Follow this with pepperoni slices, pepperjack cheese, and a layer of fresh spinach.
  • Starting from the short end of the pizza dough, gently roll it up, ensuring the seam is at the bottom. Pinch the ends to seal them and tuck in any protruding ingredients. For even cooking, cut a few slits on the top.
  • Place the stromboli on a baking sheet. Bake for 25-35 minutes or until it's golden brown and thoroughly cooked.
  • Once out of the oven, allow the stromboli to rest for 10-15 minutes. This helps it finish cooking internally and will make slicing easier.

Video

Keyword lunch, pizza, stromboli
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