Tremendous cheesy pepperoni stromboli

Why You’ll Love This Recipe

I enjoy how simple this recipe is while still delivering big flavor. It’s easy to customize, quick to assemble, and perfect for sharing. The crispy crust and cheesy filling make every slice irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pizza dough (rolled into a rectangle)
1 cup mozzarella cheese (shredded)
1/2 cup pepperoni (sliced)
1/4 cup parmesan cheese (grated)
1 teaspoon italian seasoning
1 egg (beaten)
1/2 cup marinara sauce (for dipping)

Directions

I start by preheating the oven to 375°F (190°C).

Then I roll the pizza dough into a rectangle on a lightly floured surface.

I sprinkle the mozzarella evenly over the dough, leaving a small border around the edges.

Next, I layer the pepperoni slices on top of the cheese.

I add the grated parmesan and sprinkle Italian seasoning over everything.

I carefully roll the dough tightly from one long side to the other, tucking in the ends as I go.

I place the stromboli seam-side down on a greased baking sheet.

I brush the top with beaten egg to give it a golden finish.

Then I cut a few small slits on top to allow steam to escape during baking.

I bake it for about 25 to 30 minutes until the crust is golden brown.

Finally, I let it cool slightly before slicing and serve it with marinara sauce for dipping.

Servings and timing

This recipe serves 6 people.
Prep time: about 15 minutes
Cooking time: 25–30 minutes
Total time: about 45 minutes

Variations

I sometimes add vegetables like bell peppers or mushrooms for extra flavor. When I want a different twist, I use sausage or chicken instead of pepperoni. I also like experimenting with different cheeses like provolone or cheddar.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer to keep the crust crispy.

FAQs

Can I use store-bought dough?

I usually use store-bought pizza dough for convenience, and it works perfectly.

How do I keep the stromboli from getting soggy?

I avoid overloading it with sauce and keep the marinara for dipping instead.

Can I freeze stromboli?

Yes, I can freeze it before or after baking and reheat when needed.

Why do I need to cut slits on top?

I cut slits to allow steam to escape and prevent the dough from bursting.

What can I serve with stromboli?

I like serving it with a salad or extra dipping sauces.

Conclusion

I keep making this cheesy pepperoni stromboli because it’s easy, comforting, and packed with flavor. It’s a great dish to share and always a hit at the table.