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A delicious Cheesy Pepperoni Stromboli is presented as a featured image for a recipe article.

Cheesy Pepperoni Stromboli

This Cheesy Pepperoni Stromboli recipe delivers a perfect balance of crispy crust, gooey cheese, and savory pepperoni. It's a foolproof method for creating a delicious and visually appealing stromboli that's sure to impress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade
  • 8 oz mozzarella cheese, shredded
  • 4 oz pepperoni slices
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup marinara sauce
  • 1 tbsp Italian seasoning
  • 1 clove garlic, minced
  • 1 egg, beaten
  • Sesame seeds or Italian seasoning for topping optional

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • Rolling Pin
  • mixing bowls
  • measuring cups and spoons
  • Pizza cutter or knife
  • pastry brush

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. If using store-bought dough, let it sit at room temperature for about 30 minutes.
  3. On a lightly floured surface, roll out the dough into a large rectangle, approximately 12x16 inches.
  4. Evenly spread the shredded mozzarella cheese over the dough, leaving a 1-inch border along all edges.
  5. Add the pepperoni slices in a single layer.
  6. Sprinkle with grated Parmesan cheese, Italian seasoning, and minced garlic (if using).
  7. If using marinara sauce, spread it very thinly over the cheese.
  8. Starting from one of the long edges, carefully roll up the dough into a tight log.
  9. Pinch the seam to seal it completely.
  10. Tuck the ends under and pinch to seal them as well.
  11. Place the stromboli seam-side down on a baking sheet lined with parchment paper.
  12. Brush the top with the beaten egg wash.
  13. Sprinkle with sesame seeds or Italian seasoning, if desired.
  14. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  15. Let the stromboli cool for at least 10 minutes before slicing and serving.

Notes

To avoid a soggy bottom, use marinara sauce sparingly and spread it in a thin layer. Roll the stromboli tightly, pinching the seams and tucking the ends under to prevent cheese leakage. Brushing the top of the stromboli with a beaten egg before baking will achieve a golden-brown and crispy crust. You can experiment with different fillings like cooked sausage, peppers, onions, spinach, mushrooms, or ricotta cheese.