Cheesy Pepperoni Stromboli Bake (Print)

Stuffed pizza dough with layers of cheese, pepperoni, herbs and sauce, rolled and baked until golden.

# Components:

→ Dough and Preparation

01 - 1 pound pizza dough
02 - All-purpose flour, as needed for dusting

→ Sauce and Seasoning

03 - 1/2 cup marinara or pizza sauce, plus additional for serving
04 - 1/2 teaspoon dried oregano
05 - 1/2 teaspoon garlic powder

→ Cheese and Filling

06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/4 cup grated parmesan cheese
08 - 20 to 25 slices pepperoni

→ Finishing

09 - 1 tablespoon olive oil, for brushing

# Directions:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Lightly dust a work surface with flour and roll out the pizza dough into a rectangle approximately 10 by 14 inches.
03 - Spread an even layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
04 - Distribute shredded mozzarella evenly over the sauce and arrange pepperoni slices in a single layer on top.
05 - Sprinkle grated parmesan, dried oregano, and garlic powder over the filling.
06 - Roll the dough tightly from the long side into a log, tucking ends underneath to seal.
07 - Transfer to prepared baking sheet seam-side down. Brush the surface with olive oil and make 3 to 4 shallow diagonal cuts across the top.
08 - Bake in the center of the oven for 20 to 25 minutes, until golden brown and crisp.
09 - Allow to rest for 5 minutes before slicing. Serve with additional marinara sauce for dipping.

# Expert Advice:

01 -
  • Uses store-bought or homemade pizza dough so you can pick what fits your schedule
  • Melty cheesy center with crisp edges everyone fights for the end slices
  • Perfect for game day gatherings or quick kid dinners
  • Leftovers warm up beautifully in the oven or air fryer for a next-day treat
02 -
  • Cheesy and savory centerpiece that is party ready
  • Flexible for different fillings if you want to swap out pepperoni or use vegetables
  • Great way to stretch a little sauce and cheese into a filling meal
03 -
  • Chill the rolled dough for fifteen minutes before baking if your kitchen is warm so the filling does not ooze
  • Use kitchen shears to make quick and even vent cuts on top so steam escapes evenly
  • Always let stromboli rest before slicing or all the cheese will spill out

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