Now, let’s talk about turning your kitchen into the best Italian deli in town with this cheesy pepperoni stromboli. It’s packed with gooey cheese, spicy pepperoni, and wrapped in a golden, crispy crust that’s impossible to resist.
Why This Recipe Works
- The combination of mozzarella and provolone cheeses melts into a gooey, stretchy filling that’s utterly irresistible.
- Pepperoni adds a spicy kick and a bit of crunch, making every bite exciting.
- The dough bakes up golden and crispy on the outside, while staying soft and chewy on the inside.
- It’s customizable, so you can add your favorite toppings or adjust the cheese to your liking.
- Perfect for sharing, this stromboli is a hit at parties, game nights, or as a comforting family dinner.
Ingredients
- 1 pound pizza dough, store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup sliced pepperoni
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Equipment Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife
Instructions
Preheat and Prep
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll out the pizza dough on a lightly floured surface into a 12×10 inch rectangle. Tip: Let the dough rest at room temperature for about 15 minutes before rolling to make it easier to handle.
Layer the Goodness
Spread the olive oil over the dough, leaving a 1-inch border. Sprinkle garlic powder and Italian seasoning evenly over the oil. Layer the mozzarella and provolone cheeses, then arrange the pepperoni slices on top. Sprinkle with Parmesan cheese. Tip: For extra flavor, add a thin layer of marinara sauce under the cheese.
Roll It Up
Starting from the long side, tightly roll the dough into a log, pinching the edges to seal. Place seam side down on the prepared baking sheet. Brush the top with beaten egg for a golden finish. Tip: Make a few small slits on top to allow steam to escape during baking.
Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the cheese is bubbly. Let it cool for 5 minutes before slicing. This rest time helps the cheese set slightly, making it easier to cut.
Serve and Enjoy
Slice the stromboli into 1-inch pieces and serve warm. Pair with marinara sauce for dipping if desired. Enjoy the cheesy, pepperoni-packed goodness!
Tips and Tricks
For a crispier crust, preheat your baking sheet in the oven before placing the stromboli on it. If you’re using homemade dough, ensure it’s not too thick to prevent a doughy center. Experiment with different cheeses like cheddar or gouda for unique flavors. For a vegetarian version, substitute pepperoni with sautéed vegetables. Always let the stromboli cool slightly before slicing to keep the fillings intact.
Recipe Variations
- Meat Lover’s: Add cooked sausage, ham, and bacon along with the pepperoni.
- Vegetarian: Swap pepperoni for mushrooms, bell peppers, and onions.
- Spicy: Include jalapeños and use spicy pepperoni for an extra kick.
- Breakfast Stromboli: Fill with scrambled eggs, cheese, and breakfast meats.
- Dessert Stromboli: Use Nutella and bananas for a sweet version.
Frequently Asked Questions
Can I make stromboli ahead of time? Yes, you can assemble the stromboli, wrap it tightly, and refrigerate overnight. Bake as directed when ready to serve. The egg wash can be applied just before baking.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.
Can I freeze stromboli? Absolutely! Wrap the unbaked stromboli tightly in plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking as directed.
Summary
This cheesy pepperoni stromboli is a crowd-pleaser, combining spicy pepperoni, melty cheese, and a crispy crust. It’s versatile, easy to make, and perfect for any occasion. Follow our tips for the best results, and don’t be afraid to experiment with variations!
