Cheesy Pepperoni Stromboli Delight

This cheesy pepperoni stromboli is the perfect crowd-pleasing dinner that combines everything you love about pizza in a fun rolled-up package. I created this recipe when I needed something that could feed my hungry teenagers and their friends during game night, and it's been a staple ever since.

I started making stromboli instead of regular pizza when I noticed how much easier it was to serve at parties. The sliced rolls are neater to eat than floppy pizza slices, and everyone loves the extra crispy exterior you get from rolling the dough.

Ingredients

• Pizza dough: 1 pound Store bought works perfectly, but homemade adds extra flavor if you have time
• Marinara or pizza sauce: 1/2 cup Look for a sauce with minimal ingredients for the best flavor
• Shredded mozzarella cheese: 1 1/2 cups Fresh mozzarella is delicious but can make the filling too wet, stick with low moisture
• Grated parmesan cheese: 1/4 cup Adds a salty complexity that elevates the overall flavor
• Pepperoni: 20 25 slices Try to find nitrate free pepperoni for better flavor and nutrition
• Dried oregano: 1/2 teaspoon Rubbing it between your fingers before sprinkling releases more flavor
• Garlic powder: 1/2 teaspoon Gives that classic pizza parlor taste without raw garlic pieces
• Olive oil: 1 tablespoon Use extra virgin for best flavor when brushing the exterior
• All purpose flour: For dusting Just enough to prevent sticking when rolling out the dough

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 400°F and line a baking sheet with parchment paper. This temperature gives the perfect balance of crispy exterior while fully cooking the dough inside. Parchment prevents sticking and makes cleanup a breeze.

Roll the Dough:

On a lightly floured surface, roll the pizza dough into a 10x14 inch rectangle. Take your time here to ensure even thickness, which will help your stromboli cook evenly. If the dough springs back, let it rest for 5 minutes before trying again.

Add Sauce Layer:

Spread a thin layer of marinara over the dough, leaving a 1 inch border around all edges. The key word is thin. Too much sauce will make your stromboli soggy and difficult to roll. That clean border allows for proper sealing.

Add Cheese and Toppings:

Sprinkle the mozzarella evenly over the sauce, then arrange pepperoni slices in overlapping rows. The cheese acts as a barrier between the sauce and dough, preventing sogginess. The overlapping pepperoni ensures flavor in every bite.

Add Seasonings:

Dust the filling with parmesan cheese, oregano and garlic powder. These dry seasonings add flavor without additional moisture. The parmesan adds a salty umami punch that really enhances the overall taste.

Roll and Seal:

Carefully roll the dough from the longer side into a tight log, tucking the ends underneath. Roll slowly and firmly to prevent air pockets. Pinching the seam and ends well prevents filling from escaping during baking.

Transfer and Score:

Place the stromboli seam side down on your prepared baking sheet. Brush the entire surface with olive oil for a golden exterior, then score the top with 3 4 shallow diagonal cuts. These cuts allow steam to escape and prevent the stromboli from bursting.

Bake to Perfection:

Bake for 20 25 minutes until golden brown and crispy. The stromboli should sound hollow when tapped on the bottom. If the top browns too quickly, cover loosely with foil for the remaining bake time.

Rest and Serve:

Let the stromboli rest for 5 minutes before slicing to allow the cheese to set slightly. Serve with extra marinara sauce on the side for dipping. This resting period is crucial for clean slices.

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The first time I made this stromboli, my teenage son asked if we could have it every Friday. Now it has become our end of week tradition, and I often prep two or three different versions with various fillings to please everyone. The smell of it baking has become synonymous with family movie nights at our house.

Make Ahead Options

This stromboli is perfect for busy weeknights because you can prepare it completely in advance. Assemble the stromboli up to 24 hours before baking, wrap tightly in plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking to allow it to come to room temperature, then brush with olive oil and bake as directed. You can also freeze the unbaked stromboli for up to 3 months. Thaw overnight in the refrigerator before baking.

Ingredient Variations

While pepperoni is classic, this stromboli welcomes countless variations. Try ham and pineapple for a Hawaiian twist, or sautéed mushrooms, peppers, and onions for a veggie version. For meat lovers, add cooked Italian sausage, bacon, or ground beef along with the pepperoni. You can even replace the tomato sauce with pesto or alfredo sauce for completely different flavor profiles. Just remember that wetter ingredients should be pre cooked to remove excess moisture that could make your stromboli soggy.

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Serving Suggestions

Stromboli makes a complete meal when paired with a simple green salad dressed with Italian vinaigrette. For a more substantial spread, serve with roasted vegetables, antipasto platters, or minestrone soup. I like to set up a dipping station with marinara sauce, ranch dressing, and garlic butter. For parties, slice the stromboli into thinner pieces and serve as an appetizer alongside other finger foods like mozzarella sticks or chicken wings.

Frequently Asked Questions

→ How do I roll the dough without tearing it?

Ensure your dough is at room temperature to make it more pliable. Use a lightly floured surface and gently roll it to the desired size.

→ Can I substitute pepperoni with another ingredient?

Yes, you can use sliced ham, cooked sausage, or even a vegetarian option like sautéed vegetables.

→ What type of marinara sauce works best?

Choose a marinara or pizza sauce with robust flavors. Homemade or store-bought options work just fine.

→ How can I make the stromboli crispy?

Brushing the dough with olive oil before baking and making shallow cuts on top promotes a crispy texture.

→ Can I prepare the stromboli in advance?

You can assemble the stromboli ahead of time and refrigerate it. Bake fresh when ready to serve for the best taste.