Cheesy Stromboli (Printer-Friendly Layout)
Flaky dough stuffed with melty mozzarella, zippy marinara, and pepperoni. Bakes up crunchy outside and rich inside—a fuss-free comfort dinner.
# Ingredients You'll Need:
→ Filling and Toppings
01 -
1 large egg
02 -
1 teaspoon Italian seasoning
03 -
20–25 slices pepperoni
→ Sauce and Cheese
04 -
1 tablespoon grated Parmesan cheese (optional)
05 -
200 g shredded mozzarella cheese
06 -
240 ml marinara or pizza sauce
→ Dough and Base
07 -
All-purpose flour, for dusting
08 -
450 g refrigerated pizza dough
# Step-by-Step Instructions:
01 -
Hang back for about five minutes so the roll can cool off before you cut. Then grab your knife, slice it up, and dig in.
02 -
Pop the stromboli in your oven and wait twenty to twenty-five minutes for that perfect golden, crunchy outside.
03 -
Carefully place your rolled log onto your lined baking tray with the seam tucked underneath. Give it a brush with that beaten egg, dust on Italian seasoning, and toss over some Parmesan if you want.
04 -
Roll up the dough tightly from the long edge to make a log. Squeeze the seams and fold the ends underneath so everything’s locked in.
05 -
Slather the sauce over most of the dough but leave a chunk of space around the edge. Sprinkle cheese all over, then cover with pepperoni slices till you can’t see the cheese anymore.
06 -
Crack that egg into a little bowl and give it a good whisk so the yolk and white mix together.
07 -
Shake some flour on your counter first, then roll out the pizza dough into a big rectangle, roughly 25 by 35 centimeters.
08 -
Heat your oven up to 200°C or 400°F. Line your baking tray with parchment sheet so cleanup is a breeze.
# Extra Tips and Tricks:
01 -
Want a meat-free version? Trade out the pepperoni for veggie sausage, mushrooms, or even some sliced peppers.
02 -
Cutting right after baking makes cheese spill out, so hold off and wait for it to set a little.
03 -
Skip the Parmesan if you’re avoiding dairy—it’s not a must for this.