Cheesy Pepperoni Stromboli
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.
Calories:
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.