Pepperoni Stromboli

Craving pizza? This easy Pepperoni Stromboli features a golden crust, zesty pepperoni, and gooey cheese that's perfect for a quick dinner or party snack!

Satisfy your cheesy pizza cravings with this effortless Pepperoni Stromboli! Encased in a crisp, golden-brown pizza crust, you’ll find ribbons of zesty pepperoni and gooey cheese in every bite. It’s the perfect solution for a busy weeknight dinner or game-day snack. This cheesy favorite always hits the spot!

Whether you need a quick family dinner or a crowd-pleasing party snack, this Pepperoni Stromboli is the answer. It’s simple, savory, and satisfying. Here is everything you’ll need to get cooking:

(Specific measurements and full recipe instructions are found below)

• pizza dough: The MVP that holds everything together! It bakes up into a perfectly golden, chewy crust to hold all of those pizza toppings.
• shredded mozzarella: This is the "glue" of the filling. It melts into that classic, gooey, stretchy cheese-pull we all crave.
• sliced pepperoni: These little slices pack a savory and slightly spicy punch. As they bake, they release just enough flavor to season the dough from the inside out.
• parmesan cheese: A sprinkle of this adds a sharp, salty flavor that perfectly balances the mild mozzarella.
• Italian seasoning: A blend of herbs (usually oregano, basil, and thyme) is the secret to that irresistible "pizzeria" aroma that fills your kitchen while this bakes.
• egg (egg wash): Don’t skip this! It’s the key to getting that shiny, professional-looking, deep-golden finish on the crust.
• marinara sauce: The perfect partner for dipping. Its bright, acidic flavor cuts through the rich cheese and salty pepperoni for the perfect pizza bite.

You will also need a baking sheet, parchment paper, large mixing bowl, rolling pin, pastry brush, and a knife.

Roll your pizza dough into a roughly 10x14-inch rectangle on a floured surface. Scatter the mozzarella over the top, but be sure to leave an inch of space around the edges so the cheese doesn't leak out while baking.

Top the mozzarella with your pepperoni slices, spreading them out so they cover the cheese but still stay within that 1-inch border you created earlier.

For the final layer, top everything with grated Parmesan and a generous sprinkle of Italian seasoning. This simple addition packs in extra savory flavor and ensures every slice is seasoned to perfection!

To ensure your Pepperoni Stromboli stays intact and keeps all that gooey cheese inside, the folding and rolling process is key. Start by folding the two shorter sides of the dough rectangle inward by about an inch; this creates a "seal" at the ends to prevent the filling from leaking out during baking. Once the ends are tucked, grab the long side of the dough and begin rolling it up tightly into a log, similar to a cinnamon roll. When you reach the end, firmly pinch the long seam and the tucked ends to lock everything in place, then transfer the log to your baking sheet seam-side down to keep it from coming unrolled in the oven.

For a bakery-style finish, use a pastry brush to evenly coat the entire surface of the dough with a thin layer of egg wash. This simple step is the secret to a deep-golden crust with a glossy shine that makes the Stromboli look as incredible as it tastes.

Before baking, use a sharp knife to cut 4 or 5 diagonal slits across the top of the dough. These vents are more than just a decorative touch - they allow steam to escape during the baking process, which prevents the crust from bursting open or becoming soggy.

Place the Stromboli into the oven and bake for 20–25 minutes, or until the crust reaches a deep, golden brown. Once removed from the oven, resist the urge to slice it immediately. Let it rest for 5 minutes to allow the cheese to set.

Using a sharp serrated knife, slice the Stromboli into even 1 to 1 ½-inch slices. Serve immediately while the cheese is still molten, paired with a side of warm marinara for dipping.

Pepperoni Stromboli

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 13-16 oz refrigerated pizza dough or homemade pizza dough (see below for recipe)
• 1 cup shredded mozzarella cheese
• ½ cup sliced pepperoni
• ¼ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 egg, beaten
• marinara sauce, for dipping

Directions:

1. Preheat oven to 400°F
2. Line a baking sheet with parchment paper and set aside.
3. On a lightly floured surface, roll the pizza dough into a 10x14-inch rectangle.
4. Layer the mozzarella, pepperoni, and Parmesan evenly over the dough, making sure to leave a 1-inch border around all edges.
5. Sprinkle the Italian seasoning evenly over the cheese and pepperoni.
6. Fold the dough inward about an inch on the two shorter sides (this keeps the cheese from leaking out the ends).
7. Starting from one of the long sides, roll the dough up tightly into a log.
8. Pinch the long seam and the ends firmly to seal, then place the log seam-side down on your prepared baking sheet.
9. Brush the entire top of the dough with the beaten egg wash for a golden finish.
10. Cut 4 or 5 diagonal slits across the top to allow steam to escape while baking.
11. Bake for 20–25 minutes, or until the crust is a deep golden brown.
12. Let the Stromboli cool for 5 minutes before slicing.
13. Serve warm with marinara sauce for dipping.

Pizza Dough Ingredients:

• 2 cups flour
• 1 tablespoon yeast
• ¼ teaspoon salt
• 1 tablespoon sugar
• ⅔ cup lukewarm water (plus an additional 2 tablespoons)

Pizza Dough Directions:

1. In a large bowl, whisk together 1 cup of the flour with the yeast, salt, sugar, and lukewarm water until the mixture is smooth and well combined.
2. Gradually stir in the second cup of flour until the mixture begins to pull away from the sides of the bowl and forms a ball.
3. Pour the dough out onto a lightly floured surface. Use your hands to knead the dough for about 3–5 minutes until it becomes smooth, elastic, and no longer sticky.
4. Place the dough back into the bowl and cover it with a warm dish towel or plastic wrap.
5. Let the dough rest for 10–15 minutes in a warm spot.

Tips: 

• Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep the crust crisp.
• Don't overstuff: It’s tempting to add more pepperoni, but too much can make the inside greasy and the dough soggy.
• Seal it tight: Make sure to pinch the seams well so the cheese doesn't "blow out" the sides or bottom in the oven.

Whether you're looking for a quick weeknight dinner or a crowd-pleasing snack for the big game, this Pepperoni Stromboli is a total winner. It’s incredibly easy to whip up and even more delicious to eat! If you give it a try, be sure to let me know how it turned out - I can't wait to hear what you think. Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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