Ah, the joy of biting into a warm, cheesy stromboli—it’s like finding a hidden gem in your favorite pizzeria, but right in your own kitchen! Imagine a golden crust oozing with mozzarella and pepperoni, with each bite taking you back to childhood pizza parties. It’s comfort wrapped in dough, and honestly, who can resist?
Steps
- Preheat your oven to 400°F and coat a baking sheet lightly with cooking spray.
- Roll out the pizza dough and stretch it to cover the baking sheet, allowing for slight shrinkage. Spread pizza sauce over the dough, leaving a 2-inch edge without sauce.
- Evenly distribute mozzarella cheese over the sauce, followed by a layer of pepperoni slices.
- Carefully roll the dough into a tight log shape, sealing the seams and tucking the ends underneath. Place it seam-side down on the prepared baking sheet.
- Combine the beaten egg with a splash of water in a small bowl. Brush this egg wash over the entire stromboli.
- Sprinkle grated parmesan cheese and Italian seasoning over the top, gently pressing the seasonings into the dough to help them adhere.
- Cut slits into the top of the dough at 2-inch intervals to allow steam to escape during baking.
- Bake the stromboli for 15-20 minutes until the top is golden brown. It’s normal for some cheese and juices to escape.
- Optionally garnish with chopped parsley. Slice the stromboli into 2-inch pieces and serve with additional pizza sauce for dipping.
Ingredients
- 13.8 ounces of refrigerated pizza dough
- ½ cup of pizza sauce, plus extra for dipping
- 2 cups of shredded mozzarella cheese
- 8 ounces of deli-sliced pepperoni
- 1 large egg, lightly beaten
- Splash of water
- 2 tablespoons of grated parmesan cheese
- ¼ teaspoon of dried Italian seasoning
- Fresh chopped parsley for garnish (optional)
Nutritional Values
Calories: 723kcal | Carbohydrates: 50g | Protein: 36g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 2271mg | Potassium: 322mg | Fiber: 2g | Sugar: 8g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 335mg | Iron: 4mg
FAQ
- Can I use a different type of pizza dough for the Pepperoni Stromboli?
- Yes, you can use any pizza dough you prefer. Whether it’s refrigerated, homemade, or even defrosted frozen pizza dough, all will work well for this recipe.
- Is it possible to use smaller pepperoni slices?
- While you can use smaller pepperoni slices, it’s recommended to use larger deli-style slices as they cover more area with less pepperoni needed. If using smaller slices, ensure you have enough to cover the entire dough surface.
- Can I customize the flavors in the stromboli?
- Absolutely! This recipe is versatile, allowing you to add ingredients like sausage, peppers, mushrooms, black olives, Canadian bacon, or onions. You can also swap the pizza sauce for alternatives like BBQ or Alfredo sauce to create different flavor profiles.
- Why is it necessary to cut slits in the top of the stromboli?
- Cutting slits in the top of the dough allows steam to escape during baking, preventing the stromboli from bursting open. It helps maintain the structure and ensures even cooking.
- What is the best way to store leftover stromboli?
- Store leftover stromboli in an airtight container in the refrigerator for 5-6 days. Alternatively, you can freeze it by wrapping individual slices or the whole stromboli in plastic wrap and placing it in a freezer-safe container or bag, where it will last up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Tips
- Experiment with different toppings to customize the stromboli to your taste, such as adding sausage, mushrooms, or switching the pizza sauce with BBQ sauce for a unique twist.
- Ensure to make slits on top of the dough to allow steam to escape, preventing the stromboli from bursting during baking.
- The recipe is easily scalable, so consider doubling it if you’re serving a larger group or want leftovers for the next day.
- You have the flexibility to use refrigerated, frozen, or homemade pizza dough, depending on your preference or what you have available.
Equipment
- Baking Sheet – For baking the stromboli.
- Cooking Spray – To prevent sticking on the baking sheet.
- Pastry Brush – For applying the egg wash.
- Mixing Bowl – For mixing the egg and water.