Description
A perfect fusion of pizza flavors and bread-making artistry, this loaded pepperoni pizza stromboli delivers exceptional flavor in every bite while being surprisingly straightforward to prepare.
Ingredients
Scale
- 2¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (110-115°F)
- 2 tablespoons olive oil
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 3 cups all-purpose flour (substitute up to 1 cup with whole wheat flour for added nutrition)
- 6 ounces sliced pepperoni (approximately 60–70 slices)
- 2 cups shredded mozzarella cheese (use low-moisture for best results)
- ½ cup grated parmesan cheese
- 1 cup pizza sauce (plus extra for dipping)
- ½ cup diced bell peppers (red and green for color contrast)
- ¼ cup finely chopped red onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional for heat)
- 1 egg beaten with 1 tablespoon water (egg wash)
- 2 tablespoons grated parmesan cheese (for topping)
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic butter (melted, for brushing after baking)
Instructions
- Prepare the Dough: In a large bowl, combine warm water and yeast, letting it sit for 5 minutes until foamy. Add olive oil, honey, and salt, stirring gently. Gradually add flour, mixing until a cohesive dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in size.
- Prepare Your Filling Ingredients: While the dough rises, organize your filling ingredients for efficient assembly. For optimal flavor layering, slightly overlap your pepperoni slices on a plate and mix your cheeses together in a bowl.
- Roll and Fill the Dough: Preheat your oven to 400°F (200°C). On a large piece of parchment paper, roll the dough into a 12×16-inch rectangle approximately ¼-inch thick. Spread pizza sauce evenly across the surface, leaving a 1-inch border around all edges. Layer ingredients in this order: half the cheese mixture, all pepperoni, vegetables, seasonings, then remaining cheese.
- Shape and Seal the Stromboli: Starting from the long edge, carefully roll the dough into a tight log, using the parchment paper to help guide the roll. Pinch the seam and ends firmly to seal completely, tucking ends under for a neat appearance.
- Final Touches Before Baking: Using a sharp knife, cut 4-5 diagonal slits across the top to allow steam to escape. Brush the entire surface with egg wash, then sprinkle with parmesan cheese and Italian seasoning.
- Bake to Perfect Doneness: Bake for 20-25 minutes until deeply golden brown. Internal temperature should reach 190°F for perfect doneness. Immediately brush the hot crust with garlic butter for an aromatic finish.
- Rest, Slice and Serve: Allow your stromboli to rest for 5-10 minutes before slicing. Cut into 1-inch thick slices and serve with warm pizza sauce for dipping.
Notes
You can substitute turkey pepperoni for a healthier option. Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 2g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: stromboli, pepperoni pizza, Italian recipes, home cooking, pizza night