Save This
My cheese-stuffed pepperoni stromboli brings all your pizza cravings together in one neat, rolled-up package. I whipped up this dish when I needed to feed a bunch of starving teens during game night, and it's stuck around as a family favorite ever since.
I switched from regular pizza to stromboli after noticing how much tidier it was for gatherings. The cut rolls aren't messy like droopy pizza slices, and folks go crazy for that super crunchy outside you get from rolling everything up.
What You'll Need
- Pizza dough: 1 pound Grab it from the store or make your own for extra tastiness if you've got time
- Marinara or pizza sauce: 1/2 cup Go for one with few ingredients for the tastiest results
- Shredded mozzarella cheese: 1 1/2 cups Don't use fresh mozzarella as it's too watery – stick with the dry kind
- Grated parmesan cheese: 1/4 cup Brings that salty kick that makes everything taste better
- Pepperoni: 20 25 slices Try to grab some without nitrates for better taste and health benefits
- Dried oregano: 1/2 teaspoon Crush it in your fingers before adding to wake up the flavor
- Garlic powder: 1/2 teaspoon Gives you that pizza joint taste without chunky garlic bits
- Olive oil: 1 tablespoon Pick extra virgin when brushing the outside for best flavor
- All purpose flour: For dusting Just enough to keep the dough from getting sticky
How To Make It
- Get Your Oven Hot:
- Set your oven to 400°F and put parchment on a baking tray. This temp hits the sweet spot for a crunchy outside while making sure the inside cooks through. The parchment stops sticking and makes cleanup super easy.
- Flatten Your Dough:
- On a floured counter, stretch the pizza dough into a 10x14 inch rectangle. Don't rush this part – getting even thickness means everything will cook the same. If the dough keeps bouncing back, let it sit for 5 minutes and try again.
- Spread Some Sauce:
- Put a skinny layer of marinara on the dough, but leave an inch around the edges clean. Remember, too much sauce makes everything soggy and hard to roll. That clean edge helps seal everything up.
- Layer Your Goodies:
- Scatter mozzarella all over the sauce, then lay out pepperoni slices so they overlap a bit. The cheese works like a shield between sauce and dough, keeping sogginess away. Overlapping pepperoni means flavor in every bite.
- Add Some Spices:
- Sprinkle on the parmesan, oregano and garlic powder. These dry add-ins boost flavor without making things wet. The parmesan adds this amazing savory flavor that lifts everything up.
- Roll It Up:
- Gently roll from the longer side, making a tight log, and tuck the ends under. Go slow and firm to keep air bubbles out. Pinch the seam and ends tight so nothing leaks while baking.
- Move and Cut:
- Put your roll seam-side down on the baking sheet. Brush oil all over for a golden finish, then make 3-4 small diagonal cuts on top. These little cuts let steam escape so your stromboli won't burst open.
- Bake It Right:
- Cook for 20-25 minutes until it's golden and crispy. When tapped on the bottom, it should sound hollow. If the top gets too brown too fast, just cover it loosely with foil.
- Cool and Slice:
- Let it sit for 5 minutes before cutting so the cheese can set up a bit. Serve with extra sauce on the side for dipping. This cooling time really helps you get clean slices.
Save This
The first time this stromboli hit our table, my teen asked if we could make it a weekly thing. Now it's our Friday tradition, and I usually make a few different kinds with various fillings to keep everyone happy. The amazing smell while it's cooking has become the official kickoff to our family movie nights.
Prep It Early
This rolled-up goodness is perfect for crazy weeknights because you can get it ready way ahead of time. Put it all together up to a day before you want to eat it, wrap it tight in plastic, and stick it in the fridge. When dinner time comes, pull it out about half an hour before cooking so it can warm up a bit, brush with oil, and bake as normal. You can even freeze the whole unbaked thing for up to 3 months. Just thaw it overnight in your fridge before cooking.
Mix Up Your Fillings
Pepperoni's a classic, but don't stop there with this stromboli. Try ham and pineapple for island vibes, or some cooked mushrooms, peppers, and onions for a veggie version. Meat fans might like adding cooked Italian sausage, bacon, or beef along with the pepperoni. You can even swap out tomato sauce for pesto or alfredo for totally different flavors. Just remember to cook watery stuff first to get rid of extra moisture that might make your roll soggy.
Save This
What To Serve With It
Stromboli works as a full meal with just a simple green salad and Italian dressing on the side. For bigger appetites, add some roasted veggies, an antipasto plate, or a bowl of minestrone. I like to set up different dips like marinara, ranch, and garlic butter. For parties, cut it into skinnier pieces and serve it with other finger foods like cheese sticks or chicken wings.
Common Questions
- → What's the trick to keeping the dough intact when rolling?
Make sure your dough sits out till it reaches room temp so it's easier to work with. Sprinkle a bit of flour on your counter and roll slowly to the size you want.
- → Can I swap pepperoni for something else?
Sure thing! Try thin ham slices, cooked crumbled sausage, or go meat-free with some cooked veggies instead.
- → Which sauce gives the best flavor?
Go for a sauce with bold taste. Any pizza or pasta sauce works great, whether it's from a jar or made at home.
- → What makes the outside extra crispy?
Rub some olive oil on the dough before it goes in the oven and make small slits on top to get that nice crunch.
- → Is it OK to make this earlier in the day?
You can put everything together ahead of time and keep it in the fridge. Just pop it in the oven right before eating for the freshest taste.