Cheesy Pepperoni Stromboli Recipe

Cheesy Pepperoni Stromboli is the ultimate crowd-pleaser for any occasion when you want the flavors of classic pizza but crave something simple handheld and extra fun to share. This golden loaf hides loads of melted cheese and savory pepperoni inside tender crust. I love how quick and versatile this recipe is making it a hit for busy weeknights or casual get-togethers. Even picky eaters cheer when I announce stromboli night and there are always zero leftovers.

I still remember tossing together this stromboli for an impromptu game night and now it’s our go-to for movie marathons and Sunday suppers alike.

Ingredients

• Pizza dough: about one pound a soft elastic dough gives the best crust check the bakery case or refrigerated section for fresh quality dough
• Shredded mozzarella cheese: classic pull-apart melt and mild flavor use low moisture blocks and shred yourself for superior melt
• Sliced pepperoni: these add zesty bite and spice opt for deli-sliced for bigger pockets of flavor or mini pepperoni for even distribution
• Italian seasoning: brings herby notes and pizza-like aroma choose a blend with oregano for the most authentic flavor
• Olive oil: helps the crust brown and gives richness use a fragrant extra virgin for the finish

Step-by-Step Instructions

Prep the Oven:

Preheat your oven to four hundred twenty five degrees Fahrenheit about two hundred twenty degrees Celsius then line a large baking sheet with parchment paper so nothing sticks

Roll Out the Dough:

Lightly flour your work surface and roll the pizza dough into a rectangle about a quarter inch thick stretch gently from the center outward until even and smooth

Layer the Fillings:

Sprinkle mozzarella evenly all across the dough edge to edge for every bite to be cheesy then scatter the sliced pepperoni and dust with Italian seasoning for balanced flavor

Shape the Stromboli:

Start at a short end and roll the dough up tightly like a jelly roll tucking as you go so the filling stays in pinch the seams and ends to keep everything sealed inside

Finish and Score:

Carefully turn your stromboli seam side down onto the lined baking sheet use your hands to neaten the shape then brush the top generously with olive oil a glossy finish makes for the best crust use a sharp knife to make a few shallow diagonal slits across the top so steam can escape

Bake and Slice:

Bake for twenty to twenty five minutes until deeply golden and crisp on the outside then take out of the oven and let cool at least five minutes before slicing thick slices keep the filling inside while thin slices are perfect for dipping

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Whenever I make stromboli I go heavy on the mozzarella because gooey cheese pulls are everyone’s favorite moment at the table. Watching my kids argue over the end pieces always makes me laugh and reminds me why I love sharing food like this.

Storage Tips

Wrap leftovers tightly in plastic or foil and refrigerate for up to three days. To reheat place slices on a baking sheet and warm in a low oven until cheese is melty and crust is crisp again. Stromboli also freezes well slice before freezing for easy grab and go portions.

Ingredient Substitutions

No pepperoni Try salami or cooked crumbled sausage. Swap mozzarella for provolone or cheddar for a twist. Add thinly sliced bell peppers or mushrooms for extra veggies and layers of flavor. Whole wheat or gluten free dough also works well for dietary adjustments.

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Serving Suggestions

Serve stromboli warm with a side of warm marinara sauce for dipping. This makes an amazing game night snack but leftovers are great for lunchboxes sliced into finger friendly portions. A simple green salad or roasted broccoli rounds out the meal.

Cultural and Historical Context

Stromboli takes its name from the Italian island but was popularized in Philadelphia kitchens mid-century as an Italian-American twist on pizza. Unlike calzones which are sealed and often crescent shaped stromboli is rolled and sliced revealing beautiful spirals of filling. I love that it keeps the flavors of classic pizza but in a portable sliceable loaf.

Recipe FAQs

→ How do I prevent the stromboli from getting soggy?

Make sure to avoid overfilling and create small slits on top to vent steam. Baking until golden helps keep the crust crisp.

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works well. Just roll it out to the proper thickness before filling.

→ What cheeses pair well besides mozzarella?

Provolone, cheddar, or even a blend of Italian cheeses add great flavor and extra gooeyness.

→ How should leftovers be stored?

Wrap slices tightly in plastic and refrigerate. Reheat in the oven for best texture within three days.

→ Can I add vegetables to the filling?

Absolutely! Bell peppers, mushrooms, or spinach are delicious additions. Sauté first to remove excess moisture.