Introduction

Pepperoni Stromboli is the perfect handheld Italian snack, combining melty cheese, savory pepperoni, and a golden, crispy crust. Using simple pizza dough, this recipe creates a delicious, crowd-pleasing meal or appetizer that’s easy to prepare and bake at home.

A woman's hand is holding a half-eaten sandwich, dipping it into a small white bowl filled with smooth, bright red marinara sauce. The sandwich has two visible layers: the outside crust is golden brown with sprinkled herbs and cheese flakes, while inside there's a melted layer of light orange cheese and a thick layer of juicy red tomato sauce mixed with bits of browned cooked meat. The sandwich bread looks soft and fluffy inside with a crusty outside. The bowl sits on a white marbled surface with some green parsley scattered around, and more sandwiches are partially seen in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces thinly sliced deli pepperoni
2 pound pizza dough ball
1 Tablespoon olive oil, separated
3 cups shredded whole milk mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese, finely grated (about 2 ounces)
1 large egg, lightly beaten
1 Tablespoon water
1 ½ teaspoons sesame seeds
Pizza sauce, for serving

Instructions

Step 1: Render excess fat from the pepperoni by placing a few slices on a paper towel-lined microwave-safe plate. Microwave on HIGH for 30 seconds, then transfer to a clean plate. Repeat until all pepperoni is done.
Step 2: Move oven racks to upper middle and lower middle positions and preheat oven to 400°F. Line two baking sheets with parchment paper or silicone mats.
Step 3: Lightly flour your counter and divide the pizza dough into two 1-pound balls. Cover one ball with a kitchen towel while you work with the other.
Step 4: Pat one dough ball into a 12×10-inch rectangle. Brush the edges with ½ tablespoon olive oil.
Step 5: Sprinkle 1 ½ cups mozzarella over the dough, then evenly distribute half the pepperoni on top. Sprinkle ½ cup Parmesan over the pepperoni.
Step 6: Fold one long side of the dough over to the center, then fold the other long side over it and pinch the seams shut.
Step 7: Place the stromboli seam-side down on a prepared baking sheet. In a small bowl, mix the beaten egg with 1 tablespoon water and brush half over the stromboli.
Step 8: Sprinkle the top with ¾ teaspoon sesame seeds and cut five deep slits into the top of the stromboli. Lightly spray a piece of foil with nonstick spray, cover the stromboli loosely.
Step 9: Repeat steps 4–8 with the remaining dough and ingredients.
Step 10: Bake for 25 minutes, then remove foil and rotate pans. Bake an additional 25–30 minutes until crusts are golden brown.
Step 11: Transfer strombolis to a wire rack to cool for 5 minutes. Cut into 2-inch pieces and serve warm with pizza sauce for dipping.

Tips & Variations

For extra flavor, add sliced bell peppers or sautéed mushrooms inside before folding the dough.
You can substitute pepperoni with salami or cooked Italian sausage for a different taste.
Brush the stromboli with garlic butter after baking for an aromatic finish.
Make smaller strombolis using quartered dough pieces for easy party servings.

Storage

Store leftover stromboli wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for about 10–15 minutes to restore crispness. Stromboli can also be frozen before baking; wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight and bake as directed.

How to Serve

The image shows six pieces of a rolled dish with three visible layers, placed on a white plate with detailed blue patterns. The outer layer is golden-brown and crispy. The inside layers include a light orange and white filling with small green herbs scattered on top, adding a fresh look. Next to the rolled pieces is a small white bowl filled with thick reddish-brown sauce, and a silver spoon rests on the plate beside it. A woman's hand is partially visible holding the spoon. The surface under the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough for this recipe?

Yes, store-bought pizza dough works perfectly and saves time. Just make sure to let it come to room temperature before shaping.

How can I prevent the stromboli from becoming soggy?

Rendering the pepperoni fat before assembling helps reduce moisture. Also, avoid adding too much sauce inside and ensure the crust is baked until golden and crispy.

Pepperoni Stromboli with Pizza Dough Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

This Pepperoni Stromboli recipe features a crispy golden crust filled with melted mozzarella, Parmesan cheese, and savory pepperoni slices. Perfect as a hearty appetizer or main dish, it is baked to golden perfection and served with tangy pizza sauce for dipping.

Author: Marco
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 2 strombolis, serving 8-10 people 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

For the Stromboli:

8 ounces thinly sliced deli pepperoni
2 pound pizza dough ball
1 tablespoon olive oil, divided
3 cups shredded whole milk mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese, finely grated (about 2 ounces)
1 large egg, lightly beaten
1 tablespoon water
1 ½ teaspoons sesame seeds

For Serving:

Pizza sauce

Instructions

Render Excess Fat from the Pepperoni: Line a microwave-safe plate with two sheets of paper towel. Arrange a few slices of pepperoni to cover the plate and microwave on HIGH for 30 seconds. Transfer cooked pepperoni to a clean plate, discard the paper towels, and repeat until all pepperoni is cooked and excess fat is rendered.
Prepare Oven and Baking Sheets: Position oven racks in the upper middle and lower middle slots. Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Divide and Prep Dough: Lightly flour your countertop and divide the pizza dough ball into two 1-pound portions. Cover one dough ball with a clean kitchen towel while working with the other.
Shape and Brush Dough: Pat one dough ball into a 12×10-inch rectangle. Brush the edges of the dough with ½ tablespoon of olive oil.
Add Cheese and Pepperoni: Sprinkle 1½ cups of shredded mozzarella evenly over the dough. Layer half of the rendered pepperoni slices on top, followed by ½ cup of grated Parmesan cheese.
Fold the Dough: Fold one long side of the dough over to the center, then fold the opposite long side over and pinch the seams tightly together to seal.
Prepare for Baking: Place the stromboli seam-side down on a prepared baking sheet. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush half of this egg wash on top of the stromboli, then sprinkle with ¾ teaspoon of sesame seeds. Cut five deep slits into the top for steam release. Lightly spray a large piece of foil with nonstick spray and loosely cover the stromboli. Repeat this entire filling and shaping process with the second dough ball and remaining ingredients.
Bake: Bake both strombolis in the preheated oven for 25 minutes. Carefully remove the foil, rotate the pans, and continue baking for another 25–30 minutes until the crust is deeply golden and cooked through.
Cool and Serve: Transfer strombolis to a wire rack to cool for 5 minutes. Slice into 2-inch pieces and serve warm with pizza sauce for dipping.

Notes

Rendering the pepperoni first prevents excess grease from making the stromboli soggy.
Brush the dough edges with olive oil to help seal and add flavor to the crust.
Make sure to cut slits on top to allow steam to escape, preventing soggy dough.
The egg wash gives the stromboli a golden, shiny crust.
Use parchment paper or silicone mats to prevent sticking and ease cleanup.
Serve immediately for best taste and crispiness.

Keywords: Pepperoni Stromboli, stromboli recipe, pizza dough stromboli, pepperoni filled stromboli, baked stromboli