pepperoni stromboli

This crunchy, cheesy, meaty stromboli could not be easier to make at home! All you need are 7 ingredients to make this delicious homemade Stromboli recipe. Perfect for weeknights, pizza parties and any time!

How to make Stromboli

pizza dough

pepperoni (or other assorted meats of your choosing)

pizza sauce

mozzarella cheese

provolone cheese slices (6 slices)

parmesan cheese

Italian herbs

fresh parsley

Preheat to 400F.

Line a baking sheet with parchment paper. Spritz...

Line a baking sheet with parchment paper. Spritz with nonstick baking spray.

Spread the pizza dough onto the lined baking...

Spread the pizza dough onto the lined baking sheet, and spread into a 14” x 10” rectangle.

Line the dough with pepperoni, leaving 1-2” between...

Line the dough with pepperoni, leaving 1-2” between the final pepperoni and the exterior long edge. (This will make rolling easier.)

Slather the sauce onto the pepperoni.

Sprinkle on the mozzarella. Finish with the provolone.

Brush egg wash along the edges of the...

Brush egg wash along the edges of the pizza dough. This will help seal it as it bakes.

Roll up like a cinnamon roll. Start on...

Roll up like a cinnamon roll. Start on a long side and roll it into a log, curling your hands around the dough to keep it all together. Fold in the short sides so the dough will seal, then continue rolling until you have a log. Seal the dough by pinching it together.

Flip the stromboli over so the seam side...

Flip the stromboli over so the seam side is faces down.

Brush egg wash on top. Sprinkle on parmesan...

Brush egg wash on top. Sprinkle on parmesan and some Italian herbs.

Cut 4-5 slices in the top as vents,...

Cut 4-5 slices in the top as vents, then pop into the hot oven.

Bake for 20-25 minutes, or until crispy and...

Bake for 20-25 minutes, or until crispy and golden brown.

Let cool for 15-20 minutes, or until the...

Let cool for 15-20 minutes, or until the stromboli isn’t piping hot.

Slice into rounds, and enjoy with additional pizza...

Slice into rounds, and enjoy with additional pizza sauce.

https://mediavine-res.cloudinary.com/video/upload/lnx5zlu3byuqvsrqthgg.mp4

This crunchy, cheesy and meaty Pepperoni Stromboli could not be easier to make at home! All you need are 7 ingredients to make this delicious homemade Stromboli recipe. Perfect for weeknights, pizza parties and any time!

How to Make Stromboli at Home

Pepperoni Stromboli

mozzarella cheese (, shredded)

provolone cheese

egg (, lightly beaten)

Italian seasoning

parmesan cheese (, grated)

Preheat the oven to 400°F.

Line a baking sheet with parchment paper and spritz with nonstick cooking spray.

Spread the pizza dough onto the lined baking sheet, and stretch or roll into a 14” x 10” rectangle.

Line the dough with pepperoni, leaving 1-2” along the edges. Slather the pizza sauce over the pepperoni. Sprinkle with the mozzarella and finish with the provolone.

Brush the exposed edges with the egg wash, set aside.

Roll up lengthwise, starting on a long side and roll it into a log, curling your hands around the dough to keep it all together. Fold in the short sides so the dough will seal, then continue rolling until you have a log. Seal the dough by pinching it together.

Flip the stromboli over so it is seam side down on the baking sheet.

Brush the top with remaining egg wash and sprinkle with the Italian seasoning and parmesan cheese.

Cut 4-5 slices in the top as vents and then bake for 20-35 minutes or until top is golden brown and it sounds hollow when tapped with a wooden spoon.

Allow it to cool for 15 or until the Stromboli isn’t piping hot. Slice into rounds, and enjoy with additional pizza sauce or fresh grated parmesan.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or ratings.

Stromboli is a wonderful Italian-American appetizer made with pizza dough and marinara sauce rolled up with ham, pepperoni, and provolone cheese and baked until golden.  Stromboli is served with marinara sauce on the side for dipping!

Stromboli

bread flour (or 3 1/4 cups)

instant yeast (or half teaspoon)

fine sea salt (or 1 1/2 teaspoons)

sugar (or 1 teaspoon)

cold water (9 ounces)

olive oil (or 1 tablespoon)

olive oil

garlic (sliced)

hot red pepper flakes

plum tomatoes

oregano

salt and pepper

marinara sauce (from

ham (thin-sliced)

pepperoni (thin-sliced)

provolone (sliced)

Pecorino Romano (grated, divided)

Sesame or poppy seeds

Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare.  Mix together dry ingredients in another bowl.

Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.

Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.

Knead the dough for 5-7 minutes.  If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming.  Return to kneading (just make sure to knead for at least a total of 5 minutes).

Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.

After 40 minutes pull the dough towards its end repeatedly to form a smooth ball.  Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap.  Refrigerate for at least 12  but ideally 24 hours before using. 

For the pizza dough

In a saucepot, saute the garlic in olive oil over medium-low heat until golden (about 2-3 minutes).

Add the hot red pepper flakes and cook for 30 seconds more.  Add the plum tomatoes and bring sauce to a simmer.  Simmer for 5-7 minutes then season with oregano and salt and pepper to taste.

Set the sauce aside to cool.  To work faster take 3/4 cup of the sauce, place into a bowl and freeze for 10-15 minutes to cool it down more quickly.  The sauce shouldn&#39;t be hot when moving on to assembling the stromboli below.

For the marinara sauce

Remove dough ball from fridge 2 hours prior to using.

Preheat oven to 425f and set the rack to the middle level. Roll out dough to a rectangle shape of roughly 16 by 12-inches.  Place parchment paper under the dough for easy rolling.

Begin by placing a thin layer of sauce (about 3/4 cup only) onto the dough, leaving 3” open on all sides.  Layer the ham, then pepperoni, and finally the provolone cheese onto the dough.  Leave about 2-inches of space on all sides.  Sprinkle half the grated Pecorino and the oregano on top.

Fold the stromboli over one time then tuck in the sides.  With a wet pastry brush, brush the seam and roll with the parchment paper to form a log shape.  Place the seam side down and center the stromboli on an oiled baking pan or on top of a parchment paper-lined pan.

Beat the egg and add a tablespoon of water to thin.  Brush the eggwash onto the top of the stromboli.  Cut slits approximately 1” apart into the top of the stromboli with a sharp knife.

Sprinkle the sesame seeds and the remaining grated Pecorino on top.  Bake the stromboli for 20-25 minutes or until golden brown.

Let the cooked stromboli sit for at least 10 minutes to solidify and make cutting easier.  Serve with marinara dipping sauce.  Enjoy!

For the stromboli

Hi Jim &amp; Tara,
Another Fab recipe!!! Oh my goodness - so delicious!!! My 13yo daughter wanted to do the stromboli and the sausage/ onion bread roll. I tasked her with making the dough balls by herself (for both) and she did a great job! She followed your recipes and took her time and was more than successful at it! You guys really do make your recipes easy to follow - along with your videos. I appreciate that a ton because it gives my daughter the confidence to cook more and see her results!!! We crushed this bad boy of a stromboli, the marinara was chefs kiss too!!! You guys kill it and all your recipes are fire!!!!!!! We can't wait for the cookbook!!!! Thank you for all you do!!!!

Huge hit with the fam! We wanted to try a little something different than just the regular pizza and this recipe was the answer! Thanks for a fantastic recipe and how-to video!

This was really good, I used the pizza dough recipe and let it ferment for 48 hrs, using King Arthur bread flour.   A total keeper will make again.   Made the Italian chicken last night looking forward to trying more recipes !  Thank you

I wish I could broadcast this recipe into the brains of every pizzeria chef in my city that serves calzones and calls them stromboli, to my inevitable disappointment when I order one. Not that calzones are bad when that's what you want!

Hi Jim,

This stromboli recipe turned out great!  Looked like it came from our local pizzeria.  We are making it again for the big game day.  Have made many of your recipes and watch your videos regularly.  Everything always turns out delicious.  Thank you for taking the time and effort and for sharing.

My mouth is watering as I read this recipe. Gonna do this for game day. Thanks!!

https://www.youtube.com/watch?v=h0ocPbaW8w8

A stromboli is the perfect thing to make with cold fermented pizza dough!  This one's loaded with pepperoni, ham, mozzarella, Pecorino Romano cheese, and a bit of marinara sauce.  Dip the stromboli in the remaining sauce for the perfect appetizer!

WATCH THE NEW YORK PIZZA SERIES FOR THE DOUGH RECIPE AND MORE!
https://www.youtube.com/playlist?list=PL0QyikC1o6v1P-bDLbV6vF6bpgnB6h2aF

ALSO, WATCH NEW YORK GRANDMA PIZZA!
https://youtu.be/t_uC2G-xCG8

AND NEW YORK SICILIAN PIZZA!
https://youtu.be/Y6th1z1QjvI

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GEAR USED IN THIS VIDEO (affiliate)
¼” x 16” x 16” Steel Plate - needs descale/prep: https://amzn.to/3t7D4kc
¼” x 14.5” x 16” Nerdchef Preseasoned Pizza Steel: https://amzn.to/3ctt2Dm
Heavy-Duty Wood Peel: https://amzn.to/3vbEGvc
Metal Peel: https://amzn.to/38yCXq4
Sclafani Crushed Tomatoes: https://amzn.to/2PwJlHS

Stromboli
INGREDIENTS
(1) 345 gram(12 ounce) dough ball - use pizza dough recipe from ny pizza video
1/5 pound thin-sliced ham
1/5 pound thin-sliced slicing pepperoni (the bigger pepperoni in deli counter)
1 egg - beaten
4 tablespoons grated parmesan cheese or Pecorino Romano cheese - divided
1 tablespoon sesame or poppy seeds
¼ pound mozzarella cheese - sliced is easier to work with
2 cups marinara sauce
Olive oil - for bottom of pan or use parchment paper

Instructions
1. Remove dough ball from fridge 2 hours prior to using.
2. Stretch the dough by hand or roll out to a rectangle shape roughly ~14” long and ~10” wide.  Place parchment paper under the dough for easy rolling.
3. Begin by placing a thin layer of sauce (about 4-6 ounces only) onto the dough, leaving 3” open on all sides.
4. Layer the ham, then pepperoni, and finally the mozzarella cheese onto the dough.  Leave about 2” of space on all sides.
5. Sprinkle half the grated cheese and the oregano on top of the mozzarella.  
6. Fold the stromboli over one time then tuck in the sides.  With a wet pastry brush, brush the seam and roll with the parchment paper to form a log shape.  Place the seam side down and center the stromboli on an oiled baking pan or on top of a parchment paper-lined pan.
7. Beat the egg and add a tablespoon of water to thin.  Brush the egg onto the top of the stromboli.  Cut slits approximately 1” apart into the top of the stromboli with a sharp knife.  
8. Sprinkle the sesame seeds and the remaining grated cheese on top.  Bake the stromboli on the middle rack for 20-25 minutes at 425F or until golden and crisp.
9. Let the cooked stromboli sit for at least 10 minutes to solidify and make cutting easier.  Serve with marinara dipping sauce.  Enjoy!

NOTE: Cooking time will vary.  Remove after the stromboli is golden brown.

SERVE WITH:
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ
Garlic Green Beans https://youtu.be/i0JCKhUwp7U

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I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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