Cheesy Pepperoni Stromboli

This cheesy pepperoni stromboli became my go-to solution when I want all the satisfaction of pizza but need something that feels a little more special and easier to serve to a crowd. Rolling up all those classic pizza flavors into one golden, crispy log creates this amazing handheld meal that everyone gets excited about. I discovered this recipe during one of those weeks when I was tired of regular pizza night but still wanted those familiar flavors, and now it's become our new Friday night tradition because it's fun to make and even more fun to eat.

My teenage daughter and her friends completely devoured one of these during a sleepover last month. They kept saying it was like "pizza but better" and asking why we didn't make it more often. Now whenever she has friends over, she specifically requests stromboli instead of ordering pizza delivery.

Ingredients

• Store-bought pizza dough: Saves tons of time and honestly tastes just as good as homemade for this recipe
• Mozzarella cheese: The star of the show that creates all that melty, stretchy goodness
• Quality pepperoni: Get the good stuff since it's such a prominent flavor in every bite
• Italian seasoning: Brings together all those classic pizza herbs in one convenient blend
• Olive oil: Brushed on top for that beautiful golden brown crust

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Step-by-Step Instructions

Getting everything ready

Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. Take your pizza dough out of the fridge about 15 minutes before you start so it's easier to roll out without springing back.

Rolling out the dough

On a lightly floured surface, roll the pizza dough into a rectangle about a quarter inch thick. Don't worry about making it perfect, rustic looks work great for stromboli. Just aim for something roughly rectangular that's not too thin or it'll tear when you roll it up.

Building the layers

Evenly sprinkle the shredded mozzarella over the entire surface of the dough, leaving about an inch border around all the edges. Layer the pepperoni slices over the cheese, making sure to distribute them evenly so every slice gets plenty. Sprinkle the Italian seasoning over everything to tie all those flavors together.

The rolling technique

Starting from one of the longer sides, roll the dough tightly into a log shape, like you're making a jelly roll. Try to keep it tight but not so tight that you squeeze out all the filling. Pinch the seam closed really well so it doesn't come apart during baking, and pinch the ends closed too.

Final prep and baking

Place the stromboli seam-side down on your prepared baking sheet. Brush the top with olive oil for that gorgeous golden color, then make about 4-5 small slits across the top with a sharp knife, this lets steam escape and prevents the whole thing from bursting open. Bake for 20-25 minutes until it's golden brown all over and sounds hollow when you tap it.

I learned the hard way that being greedy with the filling just creates a mess. My first attempt had way too much cheese and pepperoni, and it basically exploded in the oven. Now I stick to the amounts in the recipe and get perfect results every time.

Perfect Serving Ideas

This is fantastic served with warm marinara sauce for dipping - it's like having pizza sauce on the side instead of on top. A simple green salad with Italian dressing makes a great accompaniment that cuts through all that rich cheese. Garlic bread might seem like overkill, but honestly, it's pretty amazing alongside stromboli for a full Italian-inspired meal.

Making It Your Own

You can customize this just like you would pizza. Try adding some cooked Italian sausage along with the pepperoni, or throw in some sautéed bell peppers and onions for extra flavor. Different cheese combinations work great too - a little provolone mixed with the mozzarella adds depth, or try pepper jack if you like some heat.

Storage and Reheating

Leftover stromboli keeps really well wrapped in plastic in the fridge for up to three days. To reheat, I usually pop slices in a 350°F oven for about 10 minutes to get the crust crispy again. The microwave works in a pinch, but the crust gets a little chewy instead of crispy.

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This cheesy pepperoni stromboli has become one of those recipes that makes dinner feel like an event rather than just another meal. There's something really satisfying about slicing into that golden log and seeing all the melted cheese and pepperoni inside. It's comfort food that feels both familiar and special at the same time, perfect for when you want to shake up your usual dinner routine without straying too far from flavors everyone loves.

Frequently Asked Questions

→ Can I use store-bought pizza dough?

Absolutely! Store-bought pizza dough works perfectly and saves time. You can find it in the refrigerated or frozen section of most grocery stores.

→ What other fillings can I add?

Try adding cooked Italian sausage, bell peppers, mushrooms, onions, or different cheeses like provolone or ricotta for variety.

→ How do I prevent the filling from leaking out?

Make sure to leave a border around the edges, don't overfill, and pinch the seams tightly. The slits on top help release steam and prevent bursting.

→ Can I make this ahead of time?

Yes! You can assemble it and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.

→ What's the best way to reheat leftovers?

Reheat slices in a 350°F oven for 8-10 minutes to restore crispiness. The microwave works but won't keep the crust as crispy.