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.