Cheesy Pepperoni Stromboli Bake

Cheesy Pepperoni Stromboli makes pizza night an event at my house. The gooey cheese melts into a blanket over the pepperoni, all tucked inside homemade or store-bought dough. This has become our go-to when friends come by for game day or when my kids want something comforting but quick. Classic Italian-American flavors with almost no fuss — it is crowd-pleaser comfort food at its best.

I first made this one night when the fridge was looking bare except for cheese and pepperoni. Now, my family practically lines up at the oven every time it bakes.

Ingredients

• Pizza dough: Choose good quality store-bought dough or make your own if you have time It is the foundation so soft supple dough works best and you want it fresh not overproofed or dry
• Shredded mozzarella cheese: Goes melty and stringy when baked Real low-moisture mozzarella melts the best and try to shred it yourself for fresher flavor
• Sliced pepperoni: The classic filling Salty and slightly spicy I like smaller rounds that crisp at the edges as it bakes
• Marinara sauce: Used on the side for dipping Pick your favorite jar or simmer quick homemade sauce for even deeper flavor
• Olive oil: Rubbed over the crust for golden shine and hint of richness Good extra-virgin olive oil gives the best taste
• Garlic powder: Sprinkled inside and on top boosting that classic pizzeria flavor
• Dried oregano: Brings essential Italian flavor Look for a bright green oregano that smells fragrant and not dusty
• Dried basil: Adds a sweetness to round out the herbs Choose one that is still green not brown
• Salt and pepper: Taste as you build the filling A small pinch wakes up all the flavors
• Fresh parsley: Optional but adds a fresh finish Chop a handful leaf by leaf right before serving for best color

Step-by-Step Instructions

Prepare the Dough:

Begin by preheating your oven to 375 degrees Fahrenheit Place your pizza dough on a lightly floured surface Use a rolling pin or your hands to gently stretch the dough into a rectangle about a quarter inch thick Try not to tear it as you go A rectangle shape helps with even layering and rolling

Layer the Fillings:

Scatter the mozzarella cheese evenly over the dough making sure to leave a half inch border around the edges Next add the pepperoni slices spreading them out so there is some in every bite Sprinkle garlic powder dried oregano and dried basil over everything then a touch of salt and black pepper This layering lets every piece have the same big flavor

Roll and Seal:

Working from the long side start rolling up the dough tightly into a log Use both hands and try to keep the cheese and pepperoni from spilling out Tuck the ends in as you roll so nothing escapes during baking When you get to the edge pinch and press the seam closed well so it does not pop open in the oven

Ready to Bake:

Lift the log carefully with a spatula or your hands and place it seam side down on a parchment lined baking sheet Brush the entire surface with olive oil making sure to cover the sides too Then sprinkle a pinch more garlic powder and oregano over the top for an extra boost of flavor

Baking and Serving:

Slide the sheet into the oven and bake for about twenty five to thirty minutes The crust should be deep golden brown and when you tap the top it sounds hollow The cheese inside will be bubbly and molten Let it rest for five to ten minutes on a board before slicing This keeps all the filling from running out Serve each slice with a bowl of warm marinara and a sprinkle of fresh parsley if you like

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My favorite part is always the buttery crispy edge where the dough gets golden from the olive oil When my sister visits we always laugh about the time our first one oozed cheese all over the oven but it was still totally delicious

Storage Tips

Wrap leftover slices in foil or airtight containers and keep them in the fridge for up to three days When you want to reheat just pop in a toaster oven or regular oven at three hundred fifty degrees until warm This keeps the crust crispier than microwaving and brings back the melty cheese

Ingredient Substitutions

Swap pepperoni for cooked sausage or keep it vegetarian with sautéed mushrooms or bell peppers Mozzarella is classic but provolone or a mix of white cheeses works too If you do not have marinara jarred pizza sauce or even ranch dip is tasty on the side

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Serving Suggestions

Cheesy Pepperoni Stromboli works as the main dish with a big green salad or as an appetizer Cut slices thinner for snacking at parties and serve with toothpicks My kids love this in lunchboxes for a fun pizza-inspired surprise

Cultural Context

Stromboli is Italian-American and came out of East Coast pizza shops It has roots in both calzone and rolled pizza traditions and you can find endless variations of fillings across the United States It is the kind of food that brings families together around the table for casual sharing

Recipe FAQs

→ Can I use homemade dough for this stromboli?

Yes, homemade pizza dough brings an extra layer of freshness and flavor, though store-bought works well for convenience.

→ What cheese pairs best with pepperoni in stromboli?

Mozzarella melts perfectly and complements the spicy pepperoni, but provolone or a mozzarella-provolone blend can add extra richness.

→ How do I prevent the stromboli from becoming soggy inside?

Use a light hand with sauce. Thoroughly sealing edges and not overfilling helps keep the inside firm and the crust golden.

→ Can I make this stromboli ahead of time?

Yes, assemble and refrigerate before baking. Bake just before serving to keep the crust crisp and the cheese melty.

→ Is it necessary to let the stromboli cool before slicing?

Allowing it to cool for a few minutes prevents the cheese from spilling out and ensures neater slices.

→ What are good side dishes to serve with stromboli?

Simple green salads, marinated vegetables, or a classic antipasto platter complement the flavors well.