Indulge in a slice of Italian-inspired heaven with this mouthwatering pepperoni stromboli!
There’s something so satisfying about biting into the golden brown crust and getting a mouthful of mozzarella and spicy pepperoni.
What sets this stromboli apart is the aromatic blend of oregano, parsley, and garlic. It infuses every bite with authentic Italian flair.
It’s perfect for game days, but you can enjoy it any time. Trust me, once you try this stromboli, it’ll become a regular in your recipe rotation!
Why You’ll Love This Pepperoni Stromboli
Irresistible Taste: The combination of pepperoni and melted mozzarella cheese creates a savory and satisfying taste that is sure to delight your tastebuds with every bite.
Quick Preparation: Using pre-made pizza dough mix significantly reduces preparation time. This recipe is perfect for busy weeknights or spontaneous gatherings.
Versatile Delight: The recipe is incredibly versatile and can be customized to suit your tastes. Try adding different meats, cheeses, or vegetables.
Crowd-Pleaser: It’s perfect for serving a crowd, whether it’s a family dinner, a party, or a special occasion. With 24 slices, you’ll have plenty to go around.
Ingredients
- Pizza Dough Mix: The foundation of the stromboli. It creates a crisp, golden crust that encases the savory fillings.
- Pepperoni: Thinly sliced and generously layered, pepperoni adds a spicy kick and classic pizza flavor to every bite.
- Eggs: Whisked egg yolks create a rich base layer. Brushed egg whites give the stromboli a glossy, browned finish.
- Parmesan and Mozzarella Cheese: A perfect pairing for cheesy goodness in each slice.
- Seasonings: I use dried oregano, parsley, garlic powder, and black pepper.
- Olive Oil: It helps the seasonings adhere to the dough for maximum flavor impact.
How to Make a Pepperoni Stromboli
Don’t be intimidated by this recipe! It’s really quite easy.
1. Prepare. Preheat the oven to 350°F. Prepare the pizza dough according to the package directions.
2. Roll the dough. On a lightly floured surface, roll out each portion of dough into a large rectangle, about 12×8 inches.
3. Mix the filling. In a small bowl, whisk together the egg yolks, Parmesan cheese, oregano, parsley, garlic powder, black pepper, and olive oil until combined.
4. Spread the mixture. Spread the egg yolk mixture evenly over the surface of each rolled-out pizza dough, leaving a 1/2-inch border around the edges.
5. Add the toppings. Arrange the pepperoni slices in an even layer on top of the egg mixture. Sprinkle the shredded mozzarella cheese over the pepperoni.
6. Roll the stromboli. Starting at one of the long sides, carefully roll up each rectangle into a tight log, pinching the seams to seal. Place the logs seam-side down on a parchment-lined baking sheet.
7. Prepare for baking. Brush the reserved egg whites over the top and sides of each stromboli. Cut a few diagonal slits in the top to allow steam to escape during baking.
8. Bake the stromboli. Bake for 20-25 minutes, until the crust is golden brown and the cheese is melted and bubbly. Let cool for 5 minutes before slicing.
9. Serve. Slice the stromboli into 1-inch pieces and serve warm with marinara sauce for dipping, if desired. Enjoy!
Tips for the Best Pepperoni Stromboli
Follow these tips to master the art of stromboli.
- Take a shortcut. You can use refrigerated, frozen or homemade pizza dough for this recipe. Some good store-bought options are Birrittella’s Fresh Pizza Dough, Pizza Buddy Pizza Dough, or Trader Joe’s Ready-to-Bake Pizza Dough.
- Pinch ’em tight! Pinch the seams together tightly when rolling up the stromboli, tucking the ends underneath. This will prevent the filling from leaking out.
- Try tasty variations. In addition to pepperoni, you can fill your stromboli with any of your favorite pizza toppings like sausage, mushrooms, peppers, onions, olives, etc.
- Dip to your heart’s content. Serve your stromboli with a variety of dipping sauces on the side. Some tasty options are marinara, ranch dressing, garlic butter, or a homemade sauce made with tomato puree, herbs, Parmesan, and a splash of vinegar.
How to Store
It’s unlikely that you’ll have leftovers, but if you do, here’s how to store them.
To Store: Wrap cooled stromboli tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. For unbaked stromboli, cover tightly with plastic wrap and refrigerate for up to 24 hours before baking.
To Freeze: Wrap baked and cooled stromboli in plastic wrap and aluminum foil, then freeze for up to 3 months. For unbaked stromboli, wrap tightly and freeze for up to 1 month, then thaw in the refrigerator before baking.
To Reheat: Warm refrigerated stromboli in a 350°F oven for 10-15 minutes or microwave individual slices for 30-60 seconds. For the best results, reheat in the oven to maintain crispiness.
Pepperoni Stromboli
8
servings15
minutes25
minutes463
kcalThis pepperoni stromboli is perfect for game day! It’s loaded with savory pepperoni, melty mozzarella, and a flavor-packed egg mixture, all rolled into a golden-brown crust.
Ingredients
2 packages pizza dough mix
2 egg yolks (reserve whites)
1 tbsp grated Parmesan cheese
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
1/2 lb sliced pepperoni
1/2 lb shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Prepare the pizza dough according to the package directions.
- On a lightly floured surface, roll out each portion of dough into a large rectangle, about 12×8 inches.
- In a small bowl, whisk together the egg yolks, Parmesan cheese, oregano, parsley, garlic powder, black pepper, and olive oil until combined.
- Spread the egg yolk mixture evenly over the surface of each rolled-out pizza dough, leaving a 1/2-inch border around the edges.
- Arrange the pepperoni slices in an even layer on top of the egg mixture. Sprinkle the shredded mozzarella cheese over the pepperoni.
- Starting at one of the long sides, carefully roll up each rectangle into a tight log, pinching the seams to seal. Place the logs seam-side down on a parchment-lined baking sheet.
- Brush the reserved egg whites over the top and sides of each stromboli. Cut a few diagonal slits in the top to allow steam to escape during baking.
- Bake for 20-25 minutes, until the crust is golden brown and the cheese is melted and bubbly. Let cool for 5 minutes before slicing.
- Slice the stromboli into 1-inch pieces and serve warm with marinara sauce for dipping, if desired. This recipe makes 2 stromboli, about 12 slices each. Enjoy!
Notes
- Don’t forget the vents! The filling will pop out of the seam while baking if not vented.
- Eggless version. Skip the egg wash and use 1 tablespoon of melted butter instead.
