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This gooey, cheesy pepperoni stromboli comes out crispy every time, loaded with mozzarella, tons of pepperoni, and a sprinkle of Parmesan. You can toss it together fast, so it's awesome for a last-minute dinner or as a party bite. Dunk it in some marinara on the side and you're all set.
Tasty Reasons to Pick This Stromboli
Nothing beats melty cheese, zippy pepperoni, and lots of herby Italian seasoning all stuffed inside golden pizza dough. It’s crazy easy, super flexible, and always hits the spot, no matter when you’re craving it.
What You’ll Need
- Marinara Sauce: 1/2 cup, use it for dipping at the end.
- Egg: 1, just beat it quick to brush over the top for color.
- Italian Seasoning: 1 tsp, shake it on for more flavor.
- Parmesan Cheese: 1/4 cup, grate it fine for a nice finish.
- Pepperoni: 1/2 cup, slice it thin for easy layering.
- Mozzarella Cheese: 1 cup, shred it up for that melty pull.
- Pizza Dough: 1, roll into a rectangle for your base.
How to Throw It Together
- Let It Cool for Slicing
- After baking, wait a few minutes so it doesn’t fall apart when you cut it.
- Pop It in the Oven
- Bake for about 25 to 30 minutes. Watch for that golden crust.
- Egg Wash and Steam Cuts
- Brush the whole thing with your beaten egg and snip a few tiny slits on top so steam can get out.
- Roll It Up
- Start on one long side and roll up your loaded dough. Fold those ends in to keep the good stuff inside.
- Add Goodies
- Go in with mozzarella first, leaving an edge bare. Lay down pepperoni, toss on Parmesan, then dust on the Italian seasoning.
- Shape Your Dough
- Use flour on your counter so it won't stick, and stretch dough into a rectangle.
- Heat Your Oven
- Set your oven to 375°F (190°C). Grab a baking sheet and grease it up so nothing sticks.
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Serving Ideas
Cut your stromboli in thick slices. Bring it to the table warm and let everybody dunk theirs into marinara. If you want to round out the meal, throw together a side salad or some easy roasted veggies.
Switch Things Up
- Try New Cheese: Use some provolone instead, or blend in ricotta if you want it extra creamy.
- Veggie Boost: Ditch the pepperoni and fill it up with roasted veggies for a no-meat spin.
- More Toppings: Throw in some mushrooms, sliced olives, or sautéed bell peppers for more punch.
Tips from the Kitchen
Swiping a layer of olive oil inside your dough helps with flavor and keeps everything from getting soggy. If you’ve got a pizza stone, bake right on it for the crispiest crust ever.
Keep & Reheat
Pop leftover stromboli in an airtight box and stash in the fridge for a day or two. Warm it back up in a 350°F (175°C) oven for around 10 minutes to keep the crust crisp, not soggy.
Plan Ahead
Make the stromboli all the way to right before baking. Cover it and chill up to 8 hours. Then just bake fresh when you’re ready to serve. That way it always tastes best.
What Makes This a Winner
This cheesy pepperoni stromboli is laughably simple, packed with bold taste, and you can toss in all sorts of extras. Great for fast weeknight meals, fun get-togethers, or late night bites.
Recipe FAQs
- → Can I use pizza dough from the store?
Of course! Store-bought dough works like a charm. Just let it sit out to warm up first so it's easier to stretch and shape.
- → Why should I make cuts on top?
The slices let extra steam escape while it bakes. Without them, your roll might get soggy inside or even split open.
- → Can I include other toppings?
Definitely! Add mushrooms, onions, or extra meats if you'd like. Just don't overstuff it, or it'll be tricky to roll up.
- → What’s the best way to keep leftover stromboli?
Stick leftovers in the fridge, and they’re good for 3 days. For the crispiest crust, pop them in the oven to reheat.
- → Why does my stromboli fall apart during baking?
This could mean the roll is too loose or the seam wasn’t sealed well. Roll it snugly and make sure the seam is placed on the bottom of the pan.