Cheesy Pepperoni Stromboli rolls a simple five-ingredient pizza filling into one crisp, golden log. Mozzarella and pepperoni cover a thin rectangle of dough, Italian seasoning adds familiar flavor, and olive oil promotes an evenly browned crust.
The recipe makes one large stromboli, or 8 servings, in 40 minutes: 15 minutes of preparation and 25 minutes of listed cooking time. Bake at 425°F for 20–25 minutes and allow 5–10 minutes of cooling before using a sharp knife.
Cheesy Pepperoni Stromboli Ingredients
Use exactly 1 pound pizza dough for the single large log. The filling requires 1 cup shredded mozzarella cheese, 4 ounces sliced pepperoni, and 1 teaspoon Italian seasoning.
Measure 2 tablespoons olive oil for brushing the exterior before baking. Marinara is mentioned only as an optional dipping accompaniment at serving, not as an ingredient inside the stromboli.
If you enjoy this recipe, you may also like Cowboy Stew.
How to Make One Large Cheesy Pepperoni Stromboli at Home
- Preheat to 425°F and line a baking sheet with parchment.
- On a lightly floured surface, roll 1 pound dough into a rectangle about ¼ inch thick.
- Add 1 cup mozzarella and 4 ounces pepperoni, leaving a 1-inch border; sprinkle 1 teaspoon Italian seasoning.
- Starting at one long side, roll tightly into one log. Pinch the seam and ends closed.
- Set seam-side down on parchment, brush with 2 tablespoons oil, and cut 3–4 small diagonal steam slits.
- Bake 20–25 minutes, until golden and hollow-sounding when tapped.
- Cool 5–10 minutes, then slice and serve warm.
Heat the Oven to 425°F
Roll One Pound Dough One-Quarter Inch Thick
Leave a One-Inch Filling Border
Roll Tightly from a Long Edge
Brush with Two Tablespoons Olive Oil
Cut Three or Four Steam Slits
Bake for Twenty to Twenty-Five Minutes
Cool Five to Ten Minutes
Slice into Eight Servings
Store and Reheat Leftovers
Conclusion
At 425°F, roll 1 pound dough into a ¼-inch rectangle. Add 1 cup mozzarella, 4 ounces pepperoni, and 1 teaspoon Italian seasoning, leaving a 1-inch border. Roll from a long side, seal, set seam-down on parchment, brush with 2 tablespoons oil, and cut 3–4 slits. Bake 20–25 minutes, cool 5–10, and slice into 8 servings.
Frequently Asked Questions
- → How thick should the pizza dough be?
Roll the one-pound dough into a rectangle approximately ¼ inch thick.
- → Why leave a one-inch border?
The bare border lets the dough seal to itself and helps keep mozzarella and pepperoni inside.
- → How many slits go on top?
Make 3–4 small diagonal slits so steam can escape during baking.
- → How long should stromboli cool before slicing?
Let it cool for 5–10 minutes so the hot cheese settles and slices hold their shape.