Nothing beats that first pull-apart bite of a Pepperoni Stromboli—oozing mozzarella, savory pepperoni, and a crisp, golden crust.
Whether you’re feeding a crowd or craving game-day comfort, this easy stromboli delivers big flavor with minimal effort.
Why You’ll Love This Recipe
Pull-apart perfection — gooey cheese and pepperoni meet a tender, flaky crust
Effortless assembly — roll, brush, bake, and serve with your favorite dipping sauce
Crowd-pleaser — perfect for parties, potlucks, or family dinners
Customizable filling — swap or add meats, veggies, or cheeses to suit any taste
Make-ahead friendly — assemble ahead, refrigerate, then bake when ready
What You’ll Need (Ingredient Highlights)
Pizza dough — homemade or store-bought, rolled into a rectangle
Mozzarella & Parmesan — classic cheese duo for melt and flavor
Pepperoni — savory, spicy slices in every bite
Italian seasoning — oregano, basil, and thyme for aromatic depth
Egg wash — creates a shiny, golden-brown finish
Marinara sauce — tangy dip to complete each slice
Pro Tips Before You Start
Chill the dough if warm — it’s easier to roll and won’t tear.
Seal the edges tightly — prevents filling leakage during baking.
Vent the top — small slits allow steam to escape and keep the crust crisp.
Use a parchment-lined sheet — for easy cleanup and even baking.
Brush generously — egg wash ensures a glossy, golden exterior.
How to Make Pepperoni Stromboli
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment or grease lightly.
Step 2: Roll the Dough
On a floured surface, roll 1 pizza dough into a roughly 10×14-inch rectangle.
Step 3: Layer the Filling
Leave a 1-inch border around edges.
Evenly sprinkle 1 cup shredded mozzarella.
Top with pepperoni slices. Finish with grated Parmesan and 1 tsp Italian seasoning.
Step 4: Roll & Seal
Starting at a long side, roll the dough tightly into a log, tucking ends under.
Place seam-side down on the prepared sheet.
Step 5: Egg Wash & Vent
Brush the top with 1 beaten egg. Cut 3–4 small slits to vent.
Step 6: Bake to Golden
Bake 25–30 minutes until crust is golden brown and cheese is bubbly inside.
Step 7: Rest & Slice
Let cool 5 minutes to set the filling.
Slice into 1-inch pieces and serve with warmed marinara sauce.
Serving Suggestions
Pair with a crisp Caesar or mixed-green salad
Serve alongside garlic knots or cheesy breadsticks
Offer extra marinara, ranch, or pesto for dipping
Variations & Substitutions
Meat lovers — add sliced salami, ham, or cooked sausage
Veggie twist — include sautéed peppers, onions, or mushrooms
Cheese swap — try Provolone, fontina, or fresh mozzarella
Herb boost — sprinkle fresh basil or parsley after baking
Storage & Leftovers
Refrigerate cooled stromboli in an airtight container up to 3 days; reheat slices in a 350°F oven for 5–7 minutes.
Freeze unbaked (wrapped) up to 1 month; thaw in the fridge, then bake as directed.
FAQs
Can I use whole-wheat or gluten-free dough?
Yes—just adjust baking time as needed and consider a slightly lower temp for gluten-free crusts.
How do I reheat without sogginess?
Reheat in a 350°F oven on a rack for 5–7 minutes to restore crispness.
Can I assemble ahead and bake later?
Absolutely—make, cover, and refrigerate for up to 4 hours before baking.
What if my dough tears while rolling?
Patch small tears with a bit of extra dough or lightly pinch the edges together.
Is the filling customizable?
Yes—swap or add your favorite meats, cheeses, or veggies to suit your palate.
How do I prevent the bottom from burning?
Use a parchment-lined sheet and bake on the middle rack for even heat distribution.
Final Thoughts
This Pepperoni Stromboli is simplicity at its best—easy to make, endlessly adaptable, and utterly delicious.
Perfect for feeding a crowd or enjoying as a fun weeknight treat!
