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If you’re after something super tasty that’s quick to put together, Cheesy Pepperoni Stromboli is just the thing. With gooey cheese, plenty of pepperoni, and a crunchy golden crust, this easy dinner packs in loads of joy with about twenty minutes of effort. Great for rushed evenings, it hits the spot when you’re craving all-out cheesy comfort and want something simple to dip and share.
When I whip this up, the tray is gone long before I even get to sit down. It always feels special and yet is never too much to manage after a busy day, which is the best part for me and my hungry crew on game nights.
Mouthwatering Ingredients
- Shredded mozzarella cheese: Buy a whole milk block and shred it yourself for the best melt
- Egg: Whisk up one for a shiny finish on top
- Refrigerated pizza dough: Fresh dough saves time and is a breeze to roll out, or make your own if you like
- Flour for dusting: Dust your counter with this so nothing sticks
- Grated parmesan cheese: Adds extra crunch and a salty hit to the crust
- Italian seasoning: Sprinkle on for those classic herby pizza tastes, or just dried oregano if that’s all you’ve got
- Marinara or pizza sauce: Go with something nice and thick to keep everything from getting soggy, homemade works too
- Pepperoni Slices: Use regular, spicy, or turkey, and thicker cuts give more bite
Super Simple Steps
- Rest and Slice
- Give it five to ten minutes to cool down, so you get melty, easy-to-cut slices with those epic cheese pulls
- Bake to Golden
- Pop it in the oven for twenty to twenty-five minutes, looking for a golden crust that sounds a bit hollow when you tap it
- Transfer and Top
- Lay the rolled dough on your tray, brush that egg wash everywhere, and scatter on parmesan and Italian seasoning for crunch
- Roll It Up
- Roll it up from the long side for max swirls, pinch the ends shut, and tuck them in so nothing leaks
- Add the Pepperoni
- Layer those pepperoni slices evenly so each bite gets some, don’t pile up more than a single layer
- Sauce and Cheese Layer
- Spoon sauce all over, making sure to leave the edges bare, then toss mozzarella everywhere in a thick layer
- Make the Egg Wash
- Beat an egg in a bowl till smooth and keep a pastry brush handy for later
- Roll Out the Dough
- Scatter flour on your counter, then stretch dough into a ten-by-fourteen-inch rectangle, letting edges be a little thick
- Prep the Oven and Pan
- Get your oven up to four hundred and line a tray with parchment for straightforward cleanup
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There’s nothing quite like the bubbling mozzarella that turns golden while baking. It always takes me back, since I’d try to out-pizza-roll my dad as a kid, and when I make this now it always sparks laughs and calls for another round.
Effortless Storage
Stash leftover pieces in a tightly wrapped foil packet or sealed box and pop it in the fridge. They’ll be good for three days easy. Heat up leftover slices in a toaster oven or at three-fifty on a tray for that crispy finish, but skip the microwave—otherwise, you’re looking at chewy, sad crust.
Creative Swaps
Switch in things like cooked sausage, olives, or roasted veggies for a new filling. Want a sharper kick? Mix in cheddar or provolone. Not into marinara? Use Alfredo or pesto and see what happens. I even go BBQ sauce with leftover chicken for a wild, tasty switch sometimes.
Fun Ways to Serve
Try setting out more marinara or have ranch nearby for dunking—kids love it. Add a crunchy salad if you want to lighten things up. For sharing, cut into chunky two-inch slices and let folks grab and dip; they’ll disappear before you know it.
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Flavorful Backstory
Stromboli comes from Italian-American kitchens and is named after a famous volcanic island. It’s not the same as a calzone—you roll it up and slice, no folding here. It’s all about putting a spin on the usual pizza and bringing extra fun to the family table.
Frequently Asked Questions About Recipes
- → How can you keep stromboli from being mushy in the middle?
Don't overstuff with sauce and make sure you pinch the dough edges closed. Let it turn golden while baking, then give it a few minutes before slicing so the inside sets up nicely.
- → What can I use instead of pepperoni?
Cooked sausage, turkey pepperoni, or any flavorful veggie meat work great. Any strong, tasty protein is a good swap.
- → Is it okay to use other cheeses inside?
Yep! Cheddar, provolone, or non-dairy cheese totally work if you want to change things up or need a different option.
- → Do you have to make pizza dough from scratch?
Not at all. Grab some ready-to-use dough from the store for a speedy fix, or go homemade if you're in the mood.
- → Which dips taste good with stromboli?
Dunk slices in ranch, garlic butter, or old-school marinara. Or branch out with pesto or Alfredo for something different.