why make this recipe
This stromboli is quick, cheesy, and full of pepperoni. It uses simple ingredients you likely have at home. You can make it for dinner, a game night, or a snack. The bake time is short and the result tastes like a pizza roll.
introduction
Cheesy Pepperoni Stromboli is a rolled pizza filled with ricotta, mozzarella, and pepperoni. It comes out golden and melty. If you want a different cheesy filling idea, try the cheesy queso ground beef and rice recipe for inspiration.
how to make Cheesy Pepperoni Stromboli
Work on a floured surface. Roll the dough to a rectangle. Spread ricotta, then add mozzarella and pepperoni. Roll tightly and seal the edges. Brush with egg and cut slits on top. Bake until golden. For a different twist, you can mix herbs into the ricotta or add hot peppers for spice. You can also check a hearty filling idea like cheesy ground beef and rice if you want more protein options.
Ingredients :
- 1 pizza dough
- 1 cup mozzarella cheese, shredded
- 1 cup pepperoni slices
- 1/2 cup ricotta cheese
- 2 tablespoons Italian seasoning
- 1 egg, beaten (for egg wash)
- Olive oil (for brushing)
Directions :
- Preheat the oven to 400°F (200°C).
- Roll out the pizza dough on a floured surface into a rectangle.
- Spread the ricotta cheese evenly over the dough, leaving a small border.
- Layer the mozzarella cheese and pepperoni slices on top.
- Sprinkle with Italian seasoning.
- Roll the dough tightly from one end to the other to form a log.
- Pinch the edges to seal and place it seam side down on a baking sheet lined with parchment paper.
- Brush the top with beaten egg and cut a few slits on top for steam to escape.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
how to serve Cheesy Pepperoni Stromboli
Slice into thick pieces. Serve warm. Offer marinara or ranch for dipping. A simple salad on the side works well. The stromboli is good for a family meal or party snack.
how to store Cheesy Pepperoni Stromboli
Cool completely before storing. Wrap in foil or place in an airtight container. Refrigerate for up to 3 days. To reheat, bake at 350°F (175°C) for 10-12 minutes or until warm. You can freeze wrapped stromboli for up to 2 months; thaw in the fridge before baking.
tips to make Cheesy Pepperoni Stromboli
- Use room temperature dough for easier rolling.
- Do not overfill. Keep a small border to seal the edges.
- Brush with egg for a shiny, golden top.
- For crispier crust, brush a little olive oil before baking.
- If you want a different flavor, try this savory pairing idea: cheesy queso ground beef and rice for a bold filling change.
variation (if any)
- Add sliced bell peppers or onions for more crunch.
- Swap pepperoni for cooked sausage, ham, or roasted vegetables.
- Use provolone, cheddar, or a blend of cheeses.
- Make mini strombolis from small dough pieces for snacks.
FAQs
Q: Can I use store-bought pizza dough?
A: Yes. Store-bought dough works fine and saves time.
Q: Do I need to cook the pepperoni first?
A: No. Pepperoni cooks in the oven while the stromboli bakes.
Q: How do I stop the filling from leaking?
A: Leave a small border when spreading filling and press edges firmly to seal.
Q: Can I make this ahead of time?
A: Yes. Roll and wrap the stromboli, then refrigerate for a few hours or freeze for longer. Bake when ready.
Cheesy Pepperoni Stromboli
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Roll out the pizza dough on a floured surface into a rectangle.
- Spread the ricotta cheese evenly over the dough, leaving a small border.
- Layer the mozzarella cheese and pepperoni slices on top.
- Sprinkle with Italian seasoning.
- Roll the dough tightly from one end to the other to form a log.
- Pinch the edges to seal and place it seam side down on a baking sheet lined with parchment paper.
- Brush the top with beaten egg and cut a few slits on top for steam to escape.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.