Tremendous Cheesy Pepperoni Stromboli

This hearty Cheesy Pepperoni Stromboli has become my go-to solution for busy weeknights when I need something satisfying that the whole family will devour. The combination of golden crispy crust wrapped around melty cheese and savory pepperoni creates the perfect handheld meal that's both comforting and impressive.

I first created this stromboli recipe when hosting an impromptu movie night with friends. The enthusiastic reactions convinced me to add it to our regular rotation. Now my teenagers request it weekly and even their pickiest friends clean their plates when this is served.

Ingredients

• Pizza dough: A store bought refrigerated version works beautifully but homemade elevates this dish to another level if you have time
• Mozzarella cheese: Opt for low moisture whole milk mozzarella that you shred yourself for the best melt and flavor
• Pepperoni: Choose thinly sliced good quality pepperoni as it rolls more easily in the stromboli
• Parmesan cheese: Freshly grated provides superior flavor compared to pre packaged versions
• Italian seasoning: This herb blend adds authentic Italian flavor but you can customize with individual herbs if preferred
• Egg: The egg wash creates that gorgeous golden brown crust that makes the stromboli visually appealing
• Marinara sauce: A good quality sauce enhances the overall experience I recommend warming it slightly before serving

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Step-by-Step Instructions

Prepare the oven:

Set your oven to preheat at 375°F and position a rack in the middle. This temperature creates the perfect balance of browning the exterior while allowing the inside to cook thoroughly without burning.

Roll the dough:

On a lightly floured surface roll your pizza dough into a rectangle approximately 10x14 inches. The dough should be thin enough to roll easily but not so thin that it tears when filled. Work gently to maintain the air bubbles that create a light texture.

Layer the fillings:

Spread the mozzarella evenly across the dough surface leaving a one inch border around all edges. This border is crucial as it allows for proper sealing. Next arrange pepperoni slices in overlapping rows covering the cheese layer. Finish by sprinkling Parmesan cheese and Italian seasoning evenly over everything.

Create the roll:

Starting from one long edge carefully roll the dough toward the opposite side forming a log shape. Use your fingertips to tuck and tighten as you roll ensuring the filling stays compact. When you reach the end pinch the seam firmly to seal and tuck both ends under.

Prepare for baking:

Transfer your stromboli seam side down onto a parchment lined baking sheet. Brush the entire surface with beaten egg focusing on covering evenly. Use a sharp knife to cut 4 to 5 small diagonal slits across the top which allows steam to escape and prevents the stromboli from bursting during baking.

Bake to perfection:

Place in the preheated oven and bake for 25 to 30 minutes until the crust achieves a deep golden brown. Rotate the pan halfway through baking for even coloring. The internal temperature should reach about 190°F if you want to verify doneness with a thermometer.

Rest and serve:

Allow the stromboli to rest for 5 minutes before slicing which helps the cheese set slightly and prevents immediate oozing. Cut into 1 inch thick slices on a slight diagonal and serve alongside warmed marinara sauce for dipping.

The Italian seasoning blend is truly the unsung hero of this recipe. My grandmother taught me that a proper blend should contain basil oregano rosemary thyme and marjoram. She would dry her own herbs each summer for winter cooking which elevated simple dishes like this stromboli. The aroma that fills the kitchen brings back memories of Sunday dinners at her table where stromboli was often served as an appetizer before the main pasta course.

Make Ahead Options

Preparing stromboli in advance is one of its best features. You can assemble the entire stromboli cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. Just remember to bring it to room temperature for about 20 minutes before baking and add a few extra minutes to the cooking time. For longer storage freeze the unbaked stromboli on a baking sheet until firm then wrap in plastic wrap and aluminum foil. It can be baked directly from frozen adding about 10 to 15 minutes to the baking time.

Creative Variations

The beauty of stromboli lies in its versatility. Try swapping pepperoni for cooked Italian sausage ham or shredded chicken. Vegetable lovers can add sautéed mushrooms spinach bell peppers or caramelized onions. Different cheese combinations work wonderfully too consider provolone fontina or smoked mozzarella for unique flavor profiles. My personal favorite variation includes a layer of thin prosciutto fresh basil leaves and sun dried tomatoes which creates a more sophisticated flavor profile perfect for dinner parties.

Serving Suggestions

While delicious on its own this stromboli transforms into a complete meal with thoughtful accompaniments. A simple arugula salad dressed with lemon and olive oil provides a peppery fresh contrast to the rich stromboli. During colder months pair with a tomato basil soup for dipping instead of marinara sauce. For entertaining cut into smaller slices and serve as an appetizer alongside olives artichoke hearts and roasted peppers for an Italian antipasto spread. A glass of medium bodied red wine like Chianti or Montepulciano complements the flavors beautifully for adult diners.

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Frequently Asked Questions

→ Can I use store-bought pizza dough?

Yes, pre-made dough saves time and works perfectly.

→ What can I use instead of pepperoni?

Try salami, ham, or a veggie filling like mushrooms and spinach.

→ How do I keep it from getting soggy?

Don’t overfill and be sure to cut slits for steam to escape.

→ Can I make it ahead?

Yes, prep and refrigerate before baking or reheat slices later.

→ Is this freezer-friendly?

Yes, freeze whole or sliced and reheat in the oven until hot.