Type: Appetizer, Antipasto
Prep Time: 15 min.
Cook Time: 35 min.
Ready in: 50 min.
Servings: 8


  1. Preheat oven to 375°F.  On lightly floured surface, unroll pizza crust and roll or stretch to a 12x12-inch square. Evenly layer ham and salami over pizza dough.  Sprinkle with Beemster, roasted red pepper, artichoke hearts, and olives.
  2. Gently roll crust to form a log. Fold in ends and pinch to seal. Arrange on a greased baking sheet, seam side down. Gently press in sides to form a 12x4-inch loaf.
  3. Bake until dough is cooked and golden brown, about 35 min. Let stand 10 min.  Cut stromboli into slices and serve.


  • 1 (13.8 oz) package refrigerated pizza crust
  • 4 oz deli ham, thinly sliced
  • 4 oz salami, thinly sliced 
  • 2 cups shredded Beemster Paradiso Reserve
  • ½ cup jarred chopped roasted red pepper 
  • ½ cup jarred chopped artichoke hearts
  • ½ cup pitted and sliced Kalamata olives

Cheeses Mentioned

Paradiso Reserve

An Italian-style cheese, made from rich, North Holland cow's milk, so it's creamy and sweet. 

Pairs with:

Chianti and Primitivo wine or pale ales. Baked pasta, chicken parm, ham, salami & turkey.