A super easy recipe with minimal ingredients, this Pepperoni Stromboli is the perfect weeknight meal can and will satisfy the whole family! Cheesy, meaty and flavorful.
I love a good pizza night, I’m sure we all have them – probably more often than not. But sometimes I get sick of the boring old pizza routine and want to switch it up.
This Pepperoni Stromboli is one of my family’s favorite recipes. It is SUPER simple to put together to which you know is one of my favorite things of all time.
Now this is just a super basic recipe as we use just pepperoni but so many different flavors can be added to this that you can really make it your own.
Pepperoni is one flavor that our whole family loves so we usually stick to that, but we do switch it up from time to time when we are making more than one for dinner.
I personally am a supreme fan, but pepperoni is a surefire bet that everyone will be satisfied and happy with the end results and you will not have any leftover!
You can serve this alongside your favorite pizzas or just make it a meal in itself! Depending on how hungry we are we can go either way with this stromboli.
Some of our other favorite pizza favorites we have on our site include: Mini Air Fryer Pizza, BBQ Chicken Naan Pizza and Easy Fruit Pizza!
WHY THIS RECIPE WORKS:
- Easily available ingredients help this come together fast.
- You can double this recipe to make more for a larger family.
- We use refrigerated pizza dough, but feel free to use your own.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Refrigerated pizza dough
Pizza sauce
Mozzarella cheese
Deli-sliced pepperoni
Egg
Water
Parmesan cheese
Italian seasoning
Parsley for garnish, optional
HOW TO MAKE PEPPERONI STROMBOLI, STEP BY STEP:
- Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
- Unroll the pizza dough and stretch it to the size of the pan, it may shrink back some, that’s okay. Spread the pizza sauce over the dough, leaving a 2-inch border.
- Top with the mozzarella, then the pepperoni.
- Roll it tightly into a long log. Pinch the seams together, tucking the ends underneath the roll. Make sure it is seam-side down on the baking sheet.
- In a small bowl mix together the beaten egg and water. Brush the egg wash all over the stromboli.
- Sprinkle the parmesan cheese and Italian seasoning all over the top. I like to pat the seasoning gently with my hand so they stick.
- Cut slits in the top layer of dough about every 2 inches.
- Bake for 15-20 minutes until golden brown on top. Some of the juices and cheese may run out, that’s okay.
- Top with parsley, optional. Slice and serve in 2-inch slices. Serve with more pizza sauce for dipping.
COMMIN QUESTIONS ABOUT PEPPERONI STROMBOLI:
DO I HAVE TO USE REFRIGERATED PIZZA DOUGH?
Absolutely not, if you have a homemade dough that you like to use you can absolutely use that for this recipe.
You can also use frozen defrosted pizza dough, or the homemade dough from the deli.
CAN I USE SMALLER PEPPERONI?
Technically yes you can, but you will be going through a lot of pepperoni. We like to use the deli-style as it is larger and covers more area and you will have to use less.
If you cannot find the deli-style you can use the regular pepperoni, just make sure that you have enough so that it covers the entire area.
CAN I SWITCH UP THE FLAVORS?
Yes! You can pretty much make this into any flavor that you’d like. Some other ingredients that we often add to this include: sausage, peppers, mushrooms, black olives, canadian bacon, onions and more.
You can even switch up the pizza sauce for a bbq sauce or alfredo to make a chicken alfredo stromboli or a bbq chicken as well. The flavor combinations are endless.
WHY DO I NEED TO CUT SLITS IN THE TOP?
Cutting slits in the top of this helps the steam escape so that the stromboli itself will hold together and not “explode” so to speak. So you will want to make sure to cut those slits.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for 5-6 days.
This can also be frozen, wrap your uncut or individual slices in plastic wrap and place in a freezer container or bag. This will keep in the freezer for up to 3 months.
Let defrost in the refrigerator overnight and then you can reheat in the oven until heated through.
TIPS AND TRICKS:
- You can use refrigerated, frozen or homemade pizza dough for this recipe.
- Fill with any of your favorite pizza toppings, see some of my ideas above.
- Double this recipe easily to serve a larger family or more people.
- This can be frozen, see my tips above.
- Do not forget to cut the slits in the top so it can vent.
If you want to amp up your pizza night with something different then you have to make my Pepperoni Stromboli! Serve it alongside your favorite pizza or alone!
If you like this recipe you might also like:
If you’ve tried this PEPPERONI STROMBOLI or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pepperoni Stromboli
Ingredients
- 13.8 ounces refrigerated pizza dough
- ½ cup pizza sauce plus more for dipping
- 2 cups shredded mozzarella cheese
- 8 ounces deli-sliced pepperoni
- 1 large egg lightly beaten
- splash of water
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon dried Italian seasoning
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
- Unroll the pizza dough and stretch it to the size of the pan, it may shrink back some, that’s okay. Spread the pizza sauce over the dough, leaving a 2-inch border.
- Top with the mozzarella, then the pepperoni.
- Roll it tightly into a long log. Pinch the seams together, tucking the ends underneath the roll. Make sure it is seam-side down on the baking sheet.
- In a small bowl mix together the beaten egg and water. Brush the egg wash all over the stromboli.
- Sprinkle the parmesan cheese and Italian seasoning all over the top. I like to pat the seasoning gently with my hand so they stick.
- Cut slits in the top layer of dough about every 2 inches.
- Bake for 15-20 minutes until golden brown on top. Some of the juices and cheese may run out, that’s okay.
- Top with parsley, optional. Slice and serve in 2-inch slices. Serve with more pizza sauce for dipping.
Notes
- You can use refrigerated, frozen or homemade pizza dough for this recipe.
- Fill with any of your favorite pizza toppings, see some of my ideas above.
- Double this recipe easily to serve a larger family or more people.
- This can be frozen, see my tips above.
- Do not forget to cut the slits in the top so it can vent.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
George
This was a HUGE hit at my Superbowl Party! And soooo easy to make!
Mark
Discovered your site a few days ago, enjoyed 😉