Pepperoni Stromboli

5 from 1 vote

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.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 723kcal

Author: Tornadough Alli

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