Tremendous Cheesy Pepperoni Stromboli (Print version)
Golden pizza dough rolled around mozzarella, pepperoni, Parmesan, and Italian seasoning, then sliced warm with marinara for dipping.
# Ingredients:
For the stromboli
01 -
1 lb (450 g) prepared pizza dough, at room temperature
02 -
1 tablespoon all-purpose flour, for rolling
03 -
2 cups (225 g) shredded low-moisture mozzarella cheese
04 -
5 oz (140 g) sliced pepperoni
05 -
1/3 cup (30 g) finely grated Parmesan cheese
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon garlic powder
For finishing and serving
08 -
1 large egg
09 -
1 teaspoon water
10 -
1 cup (240 ml) marinara sauce, warmed for dipping
# Instructions:
01 -
Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 -
Lightly flour the work surface and roll the room-temperature pizza dough into a 10x14-inch rectangle. Keep the dough as even as possible.
03 -
Sprinkle mozzarella over the dough, leaving a 1-inch border. Layer the pepperoni over the cheese, then sprinkle with Parmesan, Italian seasoning, and garlic powder.
04 -
Starting from a long side, roll the dough into a tight log. Pinch the seam closed and tuck the ends under. Place seam-side down on the prepared baking sheet.
05 -
Beat the egg with 1 teaspoon water. Brush the top and sides with the egg wash, then cut 4-5 shallow diagonal slits across the top.
06 -
Bake for 22-26 minutes, until the crust is deeply golden and firm. If cheese bubbles through a vent, that is fine.
07 -
Let the stromboli rest for 8-10 minutes before slicing. Serve warm with marinara sauce for dipping.
# Good to know:
01 -
Room-temperature dough is easier to roll and less likely to tear.
02 -
Keep marinara on the side for the crispest crust.
03 -
Best served warm after a short rest.