Cheesy Pepperoni Stromboli
This Cheesy Pepperoni Stromboli is a golden-baked roll of melty mozzarella, bold pepperoni, and savory sauce wrapped in pizza dough. It’s everything you love about pizza—just in a portable, sliceable form! Ideal for family dinners, game day, or make-ahead lunches, this easy stromboli delivers crisp edges, gooey cheese, and crowd-pleasing flavor every time.
Equipment
- Rolling Pin
- Baking sheet or pizza stone
- Parchment paper
- Sharp knife or pizza cutter
- Small bowl (for egg wash)
- Cooling rack
- Oven thermometer (optional)
Ingredients
- 1 ball pizza dough (homemade or 14–16 oz store-bought)
- 1 ½ cups shredded low-moisture mozzarella
- 30–40 slices pepperoni (about ¾ cup)
- ¼ cup pizza sauce or marinara (optional, thin layer)
- 1 egg, beaten (for egg wash)
- 1 tsp Italian seasoning (optional)
- Olive oil or cooking spray (for brushing and prepping pan)
- Optional toppings: grated parmesan, sesame seeds, garlic powder
Instructions
Rest the Dough:
- Let the pizza dough sit at room temperature for 30 minutes to relax and make it easier to roll.
Preheat the Oven:
- Preheat to 425°F (220°C). Line a baking sheet with parchment paper or preheat a pizza stone.
Roll the Dough:
- On a lightly floured surface, roll the dough into a 10x14-inch rectangle. Keep it even—not too thin.
Layer the Fillings:
- Sprinkle half the mozzarella over the dough, leaving a 1-inch border. Add a thin layer of pizza sauce if using, followed by the pepperoni slices and remaining cheese. Sprinkle with Italian seasoning, if desired.
Roll It Up:
- Starting from the long side, tightly roll the dough into a log. Pinch the seam closed and tuck the ends underneath.
Seal and Score:
- Place seam-side down on your baking sheet. Brush with egg wash or olive oil. Score the top with 3–4 shallow diagonal slits to let steam escape.
Bake:
- Bake for 20–25 minutes, or until golden brown and bubbling at the seams. Check that the crust feels crisp and sounds hollow when tapped.
Cool and Slice:
- Transfer to a cooling rack. Let rest for 10 minutes before slicing to help cheese set. Use a serrated knife for clean slices.
Serve and Enjoy:
- Serve warm with marinara sauce or garlic butter for dipping.
Notes
- Don’t overload the filling: Too much cheese or sauce can cause leaks.
- Make it vegetarian: Swap pepperoni for sautéed mushrooms or spinach.
- Make ahead tip: Assemble unbaked stromboli and refrigerate up to 24 hours. Bake when ready.
- Freezing: Fully bake, cool completely, then wrap and freeze for up to 3 months. Reheat at 350°F until warmed through.