Introduction
Craving a warm, cheesy, pizza-inspired treat that’s perfect for sharing? Cheesy Pepperoni Stromboli is a delicious rolled-up version of pizza, stuffed with gooey mozzarella, spicy pepperoni, and Italian herbs, all wrapped in golden, crispy dough. Ideal for game nights, family dinners, or a fun appetizer, this easy recipe transforms simple pizza dough into a crowd-pleasing dish. Serve it with marinara sauce for dipping, and watch it disappear! Ready to roll up some cheesy goodness? Let’s get baking!
Overview: Why Cheesy Pepperoni Stromboli Is Special
Cheesy Pepperoni Stromboli combines the flavors of a classic pepperoni pizza in a portable, sliceable log. The crispy, golden crust encases a melty mozzarella and pepperoni filling, seasoned with Italian herbs for that authentic pizzeria vibe. This recipe is quick to assemble, uses just a few ingredients, and is highly customizable, making it perfect for beginners or busy cooks. Its spiral presentation and shareable nature make it a hit for parties, while its simplicity suits weeknight meals. Plus, it’s freezer-friendly for make-ahead convenience.
- Time Requirement: 15 minutes prep, 20-25 minutes baking, 5-10 minutes cooling, about 45 minutes total.
- Difficulty Level: Easy. Great for novice bakers or anyone wanting a simple, flavorful dish.
- Why It’s Special: This stromboli delivers pizza flavors in a fun, rolled format. It’s versatile, shareable, and perfect for dipping, with a crispy crust and cheesy core.
Whether you’re feeding a crowd or craving a cozy meal, Cheesy Pepperoni Stromboli is a cheesy, satisfying win.
Essential Ingredients
Cheesy Pepperoni Stromboli uses minimal ingredients for maximum flavor. Here’s what you need and why each one matters:
Main Ingredients
- Pizza Dough (1 pound): Forms the soft, chewy, golden crust that holds the filling. Store-bought or homemade works.
- Mozzarella Cheese (1 cup, shredded): Provides gooey, stretchy texture and mild, melty flavor.
- Sliced Pepperoni (4 oz): Adds spicy, savory bursts, a classic pizza topping.
- Italian Seasoning (1 teaspoon): Brings oregano, basil, and thyme flavors for an authentic pizza taste.
- Olive Oil (2 tablespoons): Brushes the dough for a glossy, crispy crust and rich flavor.
Substitutions and Variations
- Pizza Dough: Use store-bought refrigerated dough, frozen (thawed), or homemade. Swap for whole wheat or gluten-free dough (adjust baking time if needed).
- Mozzarella Cheese: Replace with provolone, cheddar, or a pizza blend; use part-skim for less fat or dairy-free cheese for lactose-free.
- Pepperoni: Swap for turkey pepperoni, salami, or cooked sausage. For vegetarian, use sautéed mushrooms, bell peppers, or olives.
- Italian Seasoning: Make your own (½ teaspoon oregano, ¼ teaspoon basil, ¼ teaspoon thyme) or use pizza seasoning or dried parsley.
- Olive Oil: Substitute with melted butter, avocado oil, or omit for a less crispy crust.
- Add-Ins: Include ¼ cup pizza sauce (spread thinly to avoid sogginess), sautéed onions, spinach, or jalapeños inside the filling.
Pro Tip: Use freshly shredded mozzarella for better melting; pre-shredded cheese may contain anti-caking agents that affect texture. Thaw frozen dough overnight in the fridge for easy rolling.
Step-by-Step Instructions
Making Cheesy Pepperoni Stromboli is straightforward with a few simple steps. Follow this guide for perfect results:
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Tip: Parchment ensures easy cleanup and prevents dough from sticking.
- Roll Out the Dough:
- On a lightly floured surface, roll out 1 pound pizza dough into a rectangle about 12×10 inches and ¼ inch thick.
- If the dough resists, let it rest for 5 minutes, then continue rolling.
- Tip: Dust with flour sparingly to avoid a tough crust; aim for an even thickness.
- Add the Filling:
- Evenly sprinkle 1 cup shredded mozzarella cheese over the dough, leaving a 1-inch border on all sides.
- Layer 4 oz sliced pepperoni evenly over the cheese, overlapping slightly if needed.
- Sprinkle 1 teaspoon Italian seasoning over the filling for flavor.
- Tip: Keep the border clear to ensure a tight seal; don’t overfill to prevent leaks.
- Roll the Stromboli:
- Starting from one long end, tightly roll the dough into a log, tucking in the filling as you go.
- Pinch the seam and both ends firmly to seal completely, preventing cheese from oozing out.
- Tip: Roll gently but firmly, like a jelly roll, to keep the filling compact.
- Prepare for Baking:
- Place the stromboli seam-side down on the prepared baking sheet.
- Brush the top and sides with 2 tablespoons olive oil for a golden, crispy crust.
- Make 3-4 small diagonal slits (about 1 inch long) on the top with a sharp knife to allow steam to escape.
- Tip: Slits prevent the stromboli from bursting; brush oil evenly for uniform browning.
- Bake:
- Bake for 20-25 minutes, until the crust is golden brown and sounds hollow when tapped lightly.
- Rotate the baking sheet halfway through for even baking.
- Tip: Check at 20 minutes; if browning too quickly, tent with foil for the last 5 minutes.
- Cool and Serve:
- Let the stromboli cool on the baking sheet for 5-10 minutes to set the filling.
- Slice into 1-2 inch thick pieces with a sharp knife or serrated knife.
- Serve warm with marinara sauce for dipping (makes 4-6 servings).
- Tip: Resting makes slicing easier; serve immediately for melty cheese.
Cooking Tips:
- Seal Tightly: Pinch seams firmly and tuck ends to prevent filling from leaking during baking.
- Even Rolling: Roll dough evenly to avoid thin spots that may tear; patch small holes with excess dough.
- Test Doneness: A hollow tap sound indicates a fully baked crust; use an instant-read thermometer (190°F internal) if unsure.
Assembly: Serving Your Cheesy Pepperoni Stromboli
Serving Cheesy Pepperoni Stromboli is all about highlighting its cheesy, crispy appeal:
- Serve Warm:
- Serve 1-2 slices per person as a main dish or appetizer, with marinara sauce for dipping.
- Tip: Enjoy warm for the gooiest cheese and crispiest crust.
- Presentation Tips:
- Arrange slices on a platter, fanning them out to show the cheesy, pepperoni-filled spiral.
- Garnish with fresh parsley or a sprinkle of Parmesan for a pizzeria touch.
- Serve with small bowls of marinara, ranch, or garlic butter for dipping variety.
- Serving Ideas:
- Pair with a Caesar salad, roasted veggies, or garlic bread for a complete meal.
- Serve with soup (e.g., tomato or minestrone) for a cozy dinner.
- For parties, slice into thinner pieces (1 inch) and serve as finger food alongside wings, mozzarella sticks, or antipasto.
- Portioning:
- Makes 4-6 servings (about 8-10 slices, depending on thickness).
- Cut into smaller slices (½ inch) for 12-16 appetizer portions.
Pro Tip: Warm marinara sauce (½ cup, heated gently) enhances the pizza experience; add a pinch of red pepper flakes for a spicy kick.
Storage and Make-Ahead Tips
Cheesy Pepperoni Stromboli is great for storing or prepping ahead:
- Storage:
- Fridge: Store cooled stromboli (whole or sliced) in an airtight container or wrapped tightly in foil in the refrigerator for up to 3-4 days.
- Freezer: Freeze baked stromboli (whole or sliced) in a freezer-safe bag or wrapped in foil and plastic for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Oven: Reheat at 350°F on a baking sheet for 10-15 minutes (whole) or 5-8 minutes (slices), until warmed through and crispy. Cover with foil to prevent drying.
- Microwave: Heat slices for 30-60 seconds, but crust may soften; crisp in a skillet afterward if desired.
- Air Fryer: Reheat at 325°F for 5-7 minutes for a crispy crust.
- Tip: Reheat without sauce to maintain texture; serve with fresh marinara.
- Make-Ahead:
- Assemble stromboli (unbaked) up to 1 day ahead, wrap tightly, and refrigerate. Bake fresh for best texture.
- Freeze unbaked stromboli, wrapped well, for up to 1 month; bake from frozen, adding 5-10 minutes to baking time.
- Prep fillings (shred cheese, measure seasoning) a day ahead to save time.
- Tip: Brush with oil just before baking to prevent soggy dough if prepped ahead.
Pro Tip: Freeze slices individually for quick, single-serve snacks; wrap each in parchment for easy storage.
Recipe Variations
Make Cheesy Pepperoni Stromboli your own with these fun twists:
- Veggie Stromboli: Replace pepperoni with sautéed bell peppers, onions, mushrooms, and spinach; add ¼ cup feta for tang.
- Meat Lovers Stromboli: Add 2 oz cooked sausage, bacon, or ham alongside pepperoni for a hearty mix.
- Spicy Stromboli: Mix ½ teaspoon red pepper flakes into the filling and use spicy pepperoni or add diced jalapeños.
- Margherita Stromboli: Swap pepperoni for fresh basil leaves and halved cherry tomatoes; use a mix of mozzarella and Parmesan.
- Gluten-Free Stromboli: Use gluten-free pizza dough and ensure pepperoni and seasonings are gluten-free (check labels).
Healthier Twist:
- Use whole wheat or low-carb dough for added fiber or fewer carbs.
- Reduce cheese to ¾ cup and use part-skim mozzarella to cut fat.
- Replace pepperoni with turkey pepperoni or veggies like zucchini or broccoli.
- Brush with less oil or use an oil spray for a lighter crust.
Conclusion
Cheesy Pepperoni Stromboli is a warm, melty, and crispy dish that’s perfect for any occasion. With its gooey mozzarella, spicy pepperoni, and golden pizza dough, it’s a fun, shareable twist on pizza that’s easy to make and loved by all. Customize with your favorite fillings or dips, and enjoy this pizzeria-inspired treat fresh from the oven. Grab your pizza dough and let’s roll up some cheesy deliciousness! What’s your favorite dipping sauce to pair with stromboli?
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Cheesy Pepperoni Stromboli
Description
Craving a warm, cheesy, pizza-inspired treat that’s perfect for sharing? Cheesy Pepperoni Stromboli is a delicious rolled-up version of pizza, stuffed with gooey mozzarella, spicy pepperoni, and Italian herbs, all wrapped in golden, crispy dough. Ideal for game nights, family dinners, or a fun appetizer, this easy recipe transforms simple pizza dough into a crowd-pleasing dish
Ingredients
Main Ingredients
- Pizza Dough (1 pound): Forms the soft, chewy, golden crust that holds the filling. Store-bought or homemade works.
- Mozzarella Cheese (1 cup, shredded): Provides gooey, stretchy texture and mild, melty flavor.
- Sliced Pepperoni (4 oz): Adds spicy, savory bursts, a classic pizza topping.
- Italian Seasoning (1 teaspoon): Brings oregano, basil, and thyme flavors for an authentic pizza taste.
- Olive Oil (2 tablespoons): Brushes the dough for a glossy, crispy crust and rich flavor.
Substitutions and Variations
- Pizza Dough: Use store-bought refrigerated dough, frozen (thawed), or homemade. Swap for whole wheat or gluten-free dough (adjust baking time if needed).
- Mozzarella Cheese: Replace with provolone, cheddar, or a pizza blend; use part-skim for less fat or dairy-free cheese for lactose-free.
- Pepperoni: Swap for turkey pepperoni, salami, or cooked sausage. For vegetarian, use sautéed mushrooms, bell peppers, or olives.
- Italian Seasoning: Make your own (½ teaspoon oregano, ¼ teaspoon basil, ¼ teaspoon thyme) or use pizza seasoning or dried parsley.
- Olive Oil: Substitute with melted butter, avocado oil, or omit for a less crispy crust.
- Add-Ins: Include ¼ cup pizza sauce (spread thinly to avoid sogginess), sautéed onions, spinach, or jalapeños inside the filling.
Pro Tip: Use freshly shredded mozzarella for better melting; pre-shredded cheese may contain anti-caking agents that affect texture. Thaw frozen dough overnight in the fridge for easy rolling.
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Tip: Parchment ensures easy cleanup and prevents dough from sticking.
- Roll Out the Dough:
- On a lightly floured surface, roll out 1 pound pizza dough into a rectangle about 12×10 inches and ¼ inch thick.
- If the dough resists, let it rest for 5 minutes, then continue rolling.
- Tip: Dust with flour sparingly to avoid a tough crust; aim for an even thickness.
- Add the Filling:
- Evenly sprinkle 1 cup shredded mozzarella cheese over the dough, leaving a 1-inch border on all sides.
- Layer 4 oz sliced pepperoni evenly over the cheese, overlapping slightly if needed.
- Sprinkle 1 teaspoon Italian seasoning over the filling for flavor.
- Tip: Keep the border clear to ensure a tight seal; don’t overfill to prevent leaks.
- Roll the Stromboli:
- Starting from one long end, tightly roll the dough into a log, tucking in the filling as you go.
- Pinch the seam and both ends firmly to seal completely, preventing cheese from oozing out.
- Tip: Roll gently but firmly, like a jelly roll, to keep the filling compact.
- Prepare for Baking:
- Place the stromboli seam-side down on the prepared baking sheet.
- Brush the top and sides with 2 tablespoons olive oil for a golden, crispy crust.
- Make 3-4 small diagonal slits (about 1 inch long) on the top with a sharp knife to allow steam to escape.
- Tip: Slits prevent the stromboli from bursting; brush oil evenly for uniform browning.
- Bake:
- Bake for 20-25 minutes, until the crust is golden brown and sounds hollow when tapped lightly.
- Rotate the baking sheet halfway through for even baking.
- Tip: Check at 20 minutes; if browning too quickly, tent with foil for the last 5 minutes.
- Cool and Serve:
- Let the stromboli cool on the baking sheet for 5-10 minutes to set the filling.
- Slice into 1-2 inch thick pieces with a sharp knife or serrated knife.
- Serve warm with marinara sauce for dipping (makes 4-6 servings).
- Tip: Resting makes slicing easier; serve immediately for melty cheese.
Cooking Tips:
- Seal Tightly: Pinch seams firmly and tuck ends to prevent filling from leaking during baking.
- Even Rolling: Roll dough evenly to avoid thin spots that may tear; patch small holes with excess dough.
- Test Doneness: A hollow tap sound indicates a fully baked crust; use an instant-read thermometer (190°F internal) if unsure.
FAQs
Q: Can I use homemade pizza dough?
A: Yes, homemade dough works great! Ensure it’s about 1 pound and well-kneaded for a chewy texture.
Q: Are Cheesy Pepperoni Stromboli healthy?
A: It’s indulgent due to cheese and pepperoni. Use low-fat cheese, turkey pepperoni, or veggie fillings for a lighter option.
Q: Can I add sauce inside the stromboli?
A: Yes, spread a thin layer (2-3 tablespoons pizza sauce) before the cheese, but don’t overdo it to avoid a soggy crust.
Q: Why is my stromboli soggy?
A: Too much filling, wet ingredients, or underbaking can cause sogginess. Use minimal cheese, seal tightly, and bake until golden.
Q: Can I freeze the stromboli?
A: Yes, freeze baked or unbaked stromboli for up to 2 months. Thaw baked stromboli before reheating; bake unbaked from frozen with extra time.
Q: Why did my filling leak out?
A: Overfilling or loose sealing can cause leaks. Use moderate filling and pinch seams and ends tightly.
Q: Can I double the recipe?
A: Yes, double all ingredients for 2 strombolis. Bake on separate sheets or in batches for even cooking.
Q: Is this recipe gluten-free?
A: Use gluten-free pizza dough and ensure pepperoni, cheese, and seasonings are gluten-free (check labels).