BEST CHEESY PEPPERONI STROMBOLI EVER
This Cheesy Pepperoni Stromboli recipe delivers warm, crisped dough with layers of melted mozzarella, savory pepperoni, and a hint of garlic. Easy to make, it's a perfect weeknight meal for a huge flavor payoff. Feel free to customize the filling to suit your tastes!
Equipment
- Large bowl
- Measuring cups and spoons
- Mixing spoon
- Floured surface
- Rolling Pin
- Baking Sheet
- Parchment paper
- Small bowl
- Whisk
- Sharp knife or kitchen shears
- Oven
- Plastic Wrap
Ingredients
- 1 teaspoon sugar
- 1 cup warm water 105-115°F
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
- ½ cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup sliced pepperoni
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup chopped green bell pepper optional
- ¼ cup sliced black olives optional
- 1 large egg
- 1 tablespoon water
Instructions
- In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour if needed.
- Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.
- Spread the pizza sauce evenly over the dough, leaving a 1-inch border along the edges.
- Sprinkle the mozzarella cheese, pepperoni, Parmesan cheese, Italian seasoning, and garlic powder over the sauce. Add green peppers and black olives if desired.
- Starting from one of the long edges, tightly roll the dough up like a jelly roll. Pinch the seam to seal it tightly.
- Tuck the ends under and pinch them to seal as well.
- Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
- In a small bowl, whisk together the egg and water for the egg wash (optional). Brush the egg wash over the stromboli.
- Using a sharp knife or kitchen shears, make several diagonal slits across the top of the stromboli.
- Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
- Let the stromboli cool for at least 10 minutes before slicing and serving.
Notes
For a golden crust, use the optional egg wash. Ensure the water temperature is correct for activating the yeast. Seal the seams well to prevent cheese from oozing out during baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. Customize the filling with various ingredients such as sausage, mushrooms, spinach, ricotta cheese, or buffalo chicken.