Last Christmas Eve, my kitchen was busier than Santa’s workshop. My daughter and her family had just arrived from out of town, and the grandkids came tumbling through the door with the kind of energy only children can bring. The house smelled of pine from the tree in the corner, and Bing Crosby was crooning in the background.
While most people think of ham or roast as the centerpiece of the holiday table, I wanted to start the evening with something handheld, warm, and fun to share before the big dinner. That’s when I decided to make a cheesy pepperoni stromboli.
It was my husband’s idea, actually. He said, “Why not make something the kids can grab and eat while we wait on dinner?” He had a point. So out came the dough, the cheese, and a big stack of pepperoni. I rolled, filled, and baked while the little ones peeked into the oven every few minutes, asking if it was ready yet.
When it finally came out, golden and bubbling, I sliced it into thick pieces and set it out with extra marinara. The platter emptied faster than anything else on the table.
Short Description
A golden, cheesy pepperoni stromboli rolled with mozzarella, provolone, Parmesan, and zesty marinara, baked until crisp on the outside and gooey on the inside. Perfect for family gatherings, holidays, or an easy weeknight dinner.
Key Ingredients
For the Dough
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
For the Filling
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded provolone cheese (optional, for richness)
- 1 cup sliced pepperoni
- ½ cup grated Parmesan cheese
- ½ cup marinara sauce (plus more for dipping)
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
For Topping and Baking
- 1 egg, beaten (egg wash)
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan
- 1 teaspoon dried oregano
- A sprinkle of coarse salt (optional)
Tools Needed
- Large mixing bowls
- Skillet (if making homemade dough starter)
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Cooking Instructions
Step 1: Make the Dough (Skip if Using Store-Bought)
In a small bowl, stir together warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. In a large bowl, combine flour and salt, then pour in yeast mixture and olive oil. Mix until dough comes together. Knead on a floured surface for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
Troubleshooting tip: If dough is too sticky, sprinkle in 1 tablespoon of flour at a time while kneading.
Step 2: Prepare the Filling
Slice pepperoni halves for easier rolling if desired. In a bowl, combine mozzarella, provolone, and Parmesan with Italian seasoning and garlic powder. Warm marinara slightly for easier spreading.
Step 3: Assemble the Stromboli
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll dough into a 12×16-inch rectangle. Spread marinara sauce, leaving a 1-inch border. Layer cheese mixture and pepperoni. Roll dough tightly into a log, tucking in ends, and place seam side down.
Step 4: Egg Wash & Seasoning
Brush top with beaten egg, drizzle with olive oil, and sprinkle with Parmesan, oregano, and coarse salt. Cut 3–4 shallow slits on top for steam release.
Step 5: Bake to Perfection
Bake for 25–30 minutes until golden brown and crisp. Let rest 5 minutes before slicing.
Why You’ll Love This Recipe
Gooey cheese pull in every slice
Crispy, golden crust with seasoned topping
Kid-friendly and crowd-pleasing
Works as an appetizer, snack, or main dish
Flexible with endless filling variations
Mistakes to Avoid & Solutions
Overfilling: Too much cheese or sauce causes leaks. Stick to the measurements.
Not sealing edges: Pinch dough ends firmly to prevent sauce from oozing out.
Skipping slits: No vent holes cause soggy bread. Always cut shallow slits on top.
Undercooking: Stromboli should be golden and firm. If pale, bake 5 more minutes.
Cutting too soon: Resting keeps cheese from spilling out. Always wait 5 minutes.
Serving and Pairing Suggestions
Slice into thick rounds and serve warm with marinara for dipping.
Pair with a crisp green salad for balance.
Great alongside a bowl of tomato soup.
Perfect for game-day spreads, family movie nights, or holiday buffets.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze slices individually wrapped in foil and stored in freezer bags for up to 2 months.
Reheat in the oven at 350°F until warmed through for best texture. Avoid microwaving, as it makes the crust soggy.
FAQs
1. Can I use store-bought dough?
Yes, refrigerated or frozen pizza dough works perfectly.
2. What other meats can I use besides pepperoni?
Salami, ham, or cooked sausage are great alternatives.
3. Can I make it ahead of time?
Yes, assemble and refrigerate up to 8 hours before baking. Brush with egg wash just before baking.
4. What if I don’t like marinara?
Try pesto, Alfredo, or even buffalo sauce for a twist.
5. How do I prevent soggy stromboli?
Keep sauce layer thin and always bake on parchment for airflow.
Tips & Tricks
For extra crispness, bake on a pizza stone instead of a baking sheet.
Sprinkle cornmeal under parchment to help prevent sticking.
Add fresh basil leaves inside before rolling for a fragrant surprise.
Use a serrated knife for cleaner slices.
Recipe Variations
Veggie Stromboli: Replace pepperoni with sautéed mushrooms, spinach, and bell peppers. Keep the same cheese blend.
BBQ Chicken Stromboli: Swap marinara with barbecue sauce and pepperoni with shredded cooked chicken. Add red onions before rolling.
Breakfast Stromboli: Use scrambled eggs, cooked bacon, and cheddar inside with a drizzle of hot sauce.
Mediterranean Stromboli: Spread hummus, then add feta, olives, roasted red peppers, and spinach.
Final Thoughts
This cheesy pepperoni stromboli isn’t just food—it’s a celebration wrapped in dough. I’ve learned it works just as well for a holiday gathering as it does for a lazy Sunday lunch. It’s forgiving, versatile, and fun to make with little helpers who enjoy sprinkling cheese or layering pepperoni. It fills the kitchen with the aroma of garlic, herbs, and toasted bread. And when you slice into it, the sight of melted cheese stretching between pieces makes everyone smile.
Cooking, for me, has always been about bringing people closer. This recipe captures that spirit perfectly. From the simple act of kneading dough to the final golden bake, every step feels like a gift you share with those you love. Next time you need something comforting, festive, and utterly delicious, give stromboli a place at your table.
Cheesy Pepperoni Stromboli
Ingredients
For the Dough
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
For the Filling
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded provolone cheese optional, for richness
- 1 cup sliced pepperoni
- ½ cup grated Parmesan cheese
- ½ cup marinara sauce plus more for dipping
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
For Topping and Baking
- 1 egg beaten (egg wash)
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan
- 1 teaspoon dried oregano
- A sprinkle of coarse salt optional
Instructions
- In a small bowl, mix warm water, sugar, and yeast; let sit until foamy. Combine flour and salt in a large bowl, add yeast mixture and olive oil, then knead 8–10 minutes until smooth.
- Place in a greased bowl, cover, and let rise 1 hour until doubled. (If using store-bought dough, skip this step. If dough is sticky, knead in flour a tablespoon at a time.)
- Slice pepperoni if needed. In a bowl, mix mozzarella, provolone, Parmesan, Italian seasoning, and garlic powder. Warm marinara slightly.
- Preheat oven to 400°F (200°C). Roll dough into a 12×16-inch rectangle on parchment. Spread marinara, leaving a 1-inch border, then layer cheese mixture and pepperoni. Roll tightly into a log, tuck ends, and place seam side down.
- Brush with egg wash, drizzle olive oil, and sprinkle with Parmesan, oregano, and coarse salt. Cut shallow slits on top.
- Bake 25–30 minutes until golden brown and crisp. Rest 5 minutes before slicing.
