There’s something magical about the aroma of a Cheesy Pepperoni Stromboli baking in the oven. This Italian-American favorite combines all the flavors of pizza but wrapped up in a convenient, golden-brown package that’s perfect for dinner, game day snacking, or even a packed lunch.
My Cheesy Pepperoni Stromboli recipe strikes the perfect balance between crispy exterior and gooey, cheese-filled interior. With layers of zesty pepperoni and a blend of melty cheeses all wrapped in a tender dough, it’s a crowd-pleaser that brings restaurant quality to your home kitchen in just 45 minutes.
Why You’ll Love This
- Quick and easy preparation with store-bought pizza dough to save time
- Customizable filling options let you please picky eaters
- Perfect for make-ahead meals—reheat slices for quick lunches
- Kid-friendly recipe that adults will equally enjoy
- Impressive presentation that looks like you spent hours in the kitchen
Ingredients
- 1 pound pizza dough
- 1 cup mozzarella cheese, shredded
- 4 oz sliced pepperoni
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pizza dough into a rectangle about ¼ inch thick.
- Evenly sprinkle the shredded mozzarella cheese over the dough, leaving a 1-inch border. Layer the sliced pepperoni on top and sprinkle with Italian seasoning.
- Starting from one long end, tightly roll the dough into a log shape. Pinch the seam and ends closed to seal completely.
- Place the stromboli seam-side down on the prepared baking sheet. Brush the top with olive oil and make 3-4 small diagonal slits on top for steam to escape.
- Bake for 20-25 minutes until the crust is golden brown and sounds hollow when tapped.
- Let the stromboli cool for 5-10 minutes before slicing with a sharp knife. Serve warm with marinara sauce for dipping.
Tips & Variations
- For a veggie version, substitute the pepperoni with sautéed mushrooms, bell peppers, and spinach.
- Let refrigerated pizza dough come to room temperature for 20 minutes before rolling for easier handling.
- Add a layer of thinly sliced ham for a meatier stromboli.
- Brush the inside of the dough with olive oil mixed with minced garlic for extra flavor.
- For a spicier version, add red pepper flakes or sliced jalapeños to the filling.
- Make mini strombolis by dividing the dough into 4 portions for individual servings.
Serving Suggestions
Serve slices of warm Cheesy Pepperoni Stromboli with extra pizza sauce or marinara on the side for dipping. A simple green salad with Italian dressing makes the perfect accompaniment to balance the richness of the stromboli.
For a complete Italian-inspired meal, pair with garlic knots and a Caesar salad. This stromboli also goes wonderfully with a bowl of tomato soup for a cozy lunch combination.
Notes
- Store leftover stromboli in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10 minutes to restore the crispy exterior.
- You’ll know the stromboli is done when the crust is golden brown and sounds hollow when tapped.
- Allow the stromboli to rest for 5 minutes before cutting to prevent the cheese from oozing out.
FAQs
Can I freeze this stromboli?
Yes! Bake it completely, let it cool, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.
What’s the difference between stromboli and calzone?
Stromboli is rolled into a log shape with the fillings spread evenly inside, while a calzone is folded in half like a turnover with the fillings in the center.
Can I make this ahead of time?
You can assemble the stromboli up to 24 hours in advance, keep it refrigerated, and bake it just before serving. Add an extra 5 minutes to the baking time if baking from cold.
How do I prevent my stromboli from getting soggy?
Don’t overload with sauce, and make sure any vegetable fillings are pre-cooked to remove excess moisture. The steam vents cut into the top also help prevent sogginess.
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