Jacy There’s something deeply satisfying about pulling a golden, bubbling, and wonderfully aromatic dish from your oven, especially when you know it was surprisingly simple to put together. If you’re looking for a crowd-pleasing meal that combines the comforting flavors of pizza with the fun, portable shape of a calzone, you’ve come to the right place. This easy stromboli recipe is designed for home cooks of all levels, offering a delicious shortcut for busy weeknights. With just a few staple ingredients and minimal prep time, you can master this quick stromboli recipe and make it a regular in your dinner rotation.
Table of Contents
Pepperoni & Cheese Stromboli
Ingredients
- 1 pound store-bought pizza dough (or homemade, if preferred)
- 1/2 cup pizza sauce, plus more for serving
- 8 ounces sliced mozzarella cheese
- 4 ounces sliced provolone cheese
- 4 ounces sliced pepperoni
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 large egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or everything bagel seasoning (optional)
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12×15 inches in size.
3. Spread the 1/2 cup of pizza sauce evenly over the dough, leaving a 1-inch border around all edges.
4. Layer the mozzarella and provolone cheeses over the sauce, followed by the pepperoni slices. Sprinkle the Parmesan cheese and Italian seasoning over the top.
5. Starting from one of the long sides, tightly roll the dough into a log, pinching the seam and the ends to seal completely. Place the stromboli seam-side down on the prepared baking sheet.
6. In a small bowl, mix the olive oil and garlic powder. Brush this mixture lightly over the top of the stromboli. Then, using a sharp knife, cut 4-5 shallow slits across the top to allow steam to escape. Brush the entire loaf with the beaten egg wash and sprinkle with sesame seeds, if using.
7. Bake for 25-30 minutes, or until the crust is a deep golden brown. This easy stromboli recipe is ready when you tap the crust and it sounds hollow. For a truly quick stromboli recipe, letting the dough come to room temperature first makes rolling much easier.
8. Remove from the oven and let it rest for 10 minutes before slicing. This allows the cheese to set slightly for clean cuts.
Tips & Variations
- Meat Lovers: Add cooked Italian sausage crumbles, diced ham, or salami.
- Veggie Delight: Swap meats for sautéed bell peppers, mushrooms, spinach, and black olives.
- Cheese Swap: Try using fontina, gouda, or a spicy pepper jack for a different flavor profile.
- Sauce Options: Use a pesto or alfredo sauce as the base instead of classic pizza sauce.
Serving & Storage
Serve warm slices with extra warmed pizza sauce or marinara for dipping. It pairs perfectly with a simple green salad or a bowl of soup for a complete meal. To store, let it cool completely, then wrap tightly in plastic wrap or aluminum foil and refrigerate for up to 4 days. Reheat slices in the oven or toaster oven to keep the crust crispy. You can also freeze the whole baked stromboli or individual slices for up to 3 months; thaw in the refrigerator before reheating.
Nutritional Benefits
This dish provides a good source of protein from the cheeses and pepperoni, and calcium from the dairy. Using whole wheat pizza dough can increase the fiber content. Adding vegetables inside boosts the vitamin and mineral profile significantly.
Common Mistakes to Avoid
- Overfilling: Using too much filling will cause the stromboli to burst open during baking. Keep layers moderate.
- Not Sealing the Edges: A poor seal will lead to a cheese explosion. Pinch the seam and ends firmly.
- Skipping the Slits: The steam needs to escape; without slits, pressure can build and create unexpected cracks.
- Cutting Immediately: Slicing too soon releases all the hot, molten cheese. Let it rest for the best texture.
Final Conclusion
Mastering a delicious, homemade stromboli doesn’t require advanced culinary skills—just a few simple ingredients and these easy-to-follow steps. Whether you stick with the classic pepperoni or get creative with your own fillings, this versatile dish is sure to become a family favorite. We encourage you to try this easy stromboli recipe and make it your own. Once you see how simple it is, you’ll find yourself turning to this quick stromboli recipe again and again for parties, weeknight dinners, and game-day snacks. Don’t forget to share your creations and happy baking!
FAQs
Can I make stromboli ahead of time?
Yes, you can assemble the stromboli, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add 3-5 extra minutes to the baking time if baking straight from the fridge.
What’s the difference between stromboli and a calzone?
While similar, stromboli is typically rolled into a log shape, contains sauce inside, and is often sliced. A calzone is folded into a half-moon shape, like a turnover, and the sauce is usually served on the side for dipping.
My stromboli is soggy on the bottom. How can I prevent this?
Ensure your baking sheet is preheated in the oven or use a pizza stone. Also, avoid using too much sauce directly on the dough; a thin, even layer is key. Parchment paper helps, but a perforated pizza pan is ideal.
Can I use puff pastry instead of pizza dough?
Absolutely! Puff pastry will create a flakier, more buttery crust. Just be sure to thaw it according to package directions and roll it out slightly thinner. The baking temperature and time may need slight adjustment.
How do I reheat stromboli to keep it crispy?
The oven or toaster oven is best. Reheat at 350°F (175°C) for 8-12 minutes until warmed through. Avoid the microwave, as it will make the crust soft and chewy.
Pepperoni & Cheese Stromboli
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12x15 inches in size.
- Spread the 1/2 cup of pizza sauce evenly over the dough, leaving a 1-inch border around all edges.
- Layer the mozzarella and provolone cheeses over the sauce, followed by the pepperoni slices. Sprinkle the Parmesan cheese and Italian seasoning over the top.
- Starting from one of the long sides, tightly roll the dough into a log, pinching the seam and the ends to seal completely. Place the stromboli seam-side down on the prepared baking sheet.
- In a small bowl, mix the olive oil and garlic powder. Brush this mixture lightly over the top of the stromboli.
- Using a sharp knife, cut 4-5 shallow slits across the top to allow steam to escape.
- Brush the entire loaf with the beaten egg wash and sprinkle with sesame seeds, if using.
- Bake for 25-30 minutes, or until the crust is a deep golden brown. The stromboli is ready when tapped and sounds hollow.
- Remove from the oven and let it rest for 10 minutes before slicing.
