Cheesy Pepperoni Stromboli Bake

This Cheesy Pepperoni Stromboli Bake delivers all the flavors of classic pizzeria pizza in a golden, shareable loaf. It is a weeknight favorite that always fills the house with irresistible aromas and never fails to bring everyone to the table with excitement. Whether you are feeding a crowd or just craving melty cheese with crisped pepperoni, this bake is pure comfort on a baking sheet.

The first time I made this was for a Friday movie night and it instantly disappeared. Now my friends actually ask if I am making stromboli before they decide to come over.

Ingredients

• Pizza dough: one pound fresh or store bought Look for dough that feels elastic not dry This ensures the soft chewy texture inside
• Mozzarella cheese shredded: about one cup Pick a low moisture mozzarella for even melt and gooeyness
• Pepperoni sliced: about four ounces I like using deli slices for extra flavor You can stack them for a more pepperoni packed filling
• Italian seasoning: one teaspoon Sprinkle from a fresh bottle Better aroma and bolder flavor
• Olive oil: two tablespoons Choose a good extra virgin oil for that golden glossy finish It also helps the crust brown beautifully

Instructions

Prepare the Oven and Pan:

Preheat your oven to 425 degrees Fahrenheit which is 220 degrees Celsius and line a baking sheet with parchment paper The parchment helps prevent sticking and makes cleanup a breeze

Shape the Dough:

Gently roll out the pizza dough on a lightly floured surface until it forms a rectangle about one quarter inch thick Take your time and work from the center outward turning the dough to get a mostly even rectangle Shape does not have to be perfect

Layer the Fillings:

Sprinkle the shredded mozzarella evenly across the rectangle of dough For best results keep cheese one inch from the edges Next layer on the pepperoni slices making sure every piece of dough gets a bit of meat Now dust the whole surface with Italian seasoning for a herby punch

Roll and Seal:

Starting at one long edge carefully roll up the dough into a tight log Go slowly and tuck as you go so the filling stays inside When the roll is complete pinch the seam and ends well to seal You do not want melted cheese leaking out during baking

Prepare for Baking:

Place the rolled log seam side down on your prepared baking sheet Use a pastry brush to coat the top with olive oil If you do not have a brush just drizzle and spread it with clean hands Make several small slits in the top using a sharp knife These release steam and prevent the loaf from bursting

Bake and Rest:

Place the tray on the center rack and bake for twenty to twenty five minutes You want the crust deeply golden and crisp all over If your oven runs hot check at twenty minutes When done let the stromboli cool for at least ten minutes before slicing This resting step helps the cheese settle so each slice holds together

Mozzarella is my absolute favorite part here because it gets so stringy and satisfying fresh from the oven I love remembering my sister’s face lighting up when she pulled apart the loaf and saw that gooey cheese stretch all the way to her plate

Storage Tips

Wrap leftover slices tightly and refrigerate They will keep for up to three days To reheat place slices on a baking sheet in a low oven until warmed through Avoid microwaving if you want the crust to stay crisp

Ingredient Substitutions

Swap mozzarella for provolone or a cheddar blend for more intense flavor Turkey or veggie pepperoni works just as well if you want something lighter You can even add a handful of sautéed mushrooms or peppers before rolling for a veggie twist

Serving Suggestions

Offer warm slices with a side of marinara for dipping Pair with a green salad dressed simply in olive oil and vinegar for a complete meal This recipe makes perfect party fare because everyone loves grabbing a gooey slice

Cultural and Historical Context

Stromboli is an Italian American invention that borrows its name from a volcanic island in Italy Unlike calzone which is folded and sealed stromboli is rolled and sliced Think of it as pizza rolled up to go making it a favorite for gatherings and informal meals

Seasonal Adaptations

Top with fresh basil in the summer for a burst of color and herbal flavor Try a sprinkle of red pepper flakes in winter for extra warmth During fall use a few slices of roasted bell peppers with the pepperoni for added sweetness

Try this once and you will see why it disappears so fast — it’s a guaranteed hit with family, friends, and guests alike.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works well and saves time, offering great texture when baked.

→ What cheese works best besides mozzarella?

Provolone or cheddar blends nicely with mozzarella, adding extra flavor and meltiness.

→ How can I prevent the stromboli from getting soggy?

Roll the dough evenly and bake seam side down; avoid overfilling or using wet ingredients.

→ Can I add vegetables to the filling?

Absolutely—bell peppers, onions, or mushrooms work well. Sauté before adding for best results.

→ What’s the best way to slice without losing filling?

Let the stromboli cool slightly, then use a serrated knife to slice gently for tidy servings.

→ Is it suitable for freezing?

Yes, baked stromboli can be frozen. Cool completely, wrap tightly, and reheat in the oven before serving.