Pepperoni Stromboli

Pepperoni Stromboli

Recipes with Pepperoni

Stromboli is an Italian-American rolled sandwich: pizza dough spread with sauce, layered with pepperoni and mozzarella, rolled tight, and baked until the crust is golden and the cheese inside has melted into the meat. It slices cleanly and holds its shape. Serve warm with marinara for dipping.

Prep Time

20 min

Cook Time

25 min

Servings

4

Difficulty

Easy

Ingredients

  • 400g pizza dough (shop-bought or homemade)
  • 3 tbsp tomato passata or pizza sauce
  • 150g pepperoni, thinly sliced
  • 200g low-moisture mozzarella, grated
  • 1 tsp dried oregano
  • 1 egg, beaten (for egg wash)
  • Marinara sauce, for dipping

Steps

1

Preheat oven to 220°C. On a lightly floured surface, roll the pizza dough into a rectangle roughly 30×40cm.

2

Spread passata over the dough, leaving a 2cm border on all edges. Lay pepperoni slices in a single overlapping layer. Scatter mozzarella over the pepperoni and dust with oregano.

3

Starting from one long edge, roll the dough tightly into a log. Pinch the seam and tuck in the ends. Place seam-side down on a baking tray lined with parchment.

4

Brush the outside with beaten egg. Score the top 3–4 times with a sharp knife. Bake for 22–25 minutes until deep golden. Rest 5 minutes before slicing. Serve with marinara.

Tips

Low-moisture mozzarella is essential — fresh mozzarella releases too much water and makes the dough soggy from the inside.