This easy pepperoni Stromboli recipe is filled with meats, cheese, and pizza sauce. I make it with my homemade pizza dough, which is soft on the inside and has a crisp crust. Only one rise is needed to make, which makes this an easy meal or an appetizer.
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🍕A simple recipe for an appetizer or dinner
What is Stromboli? It's basically a pizza rolled up. Dough is rolled into a thin rectangle and topped with pizza sauce, meats and cheese. You roll it up much like a cinnamon roll, bake, and then slice. It's very easy to make and is great as a game day appetizer to dinner with some sides.
You can use store bought pizza dough, but I urge you to try homemade pizza dough. There really is no comparison to homemade, and the dough only needs one rise!
Looking for more recipes for entertaining!?! Try Nashville hot chicken dip, pretzels, or homemade pizza!
🥘Ingredients
📖Ingredient notes
- Hot capicola - The little bit of heat works well in this recipe. Substitute with salami or ham.
- Yeast - Use whichever type of yeast you are comfortable with. New to baking with yeast, or want a refresher? Have a look at my baking with yeast post 🙂
🔪Instructions
You can make stromboli with store bought dough or homemade pizza dough. I encourage you to try this homemade dough. It only requires 5 ingredients and an hour or so of rising time.
After the dough has doubled in size, roll it into a large rectangle on a floured surface. Spread pizza sauce over top, leaving a 1.5 inch border. Top with cheese and meats, and then brush an egg wash all around the left edges. This will help seal the dough.
Roll the stromboli from the long end, folding the two sides in as you roll. Carefully transfer it to a parchment lined baking sheet and place it seam side down. Brush egg wash all over the stromboli, and cut slits in the top of the dough to allow steam to escape.
Bake for 25 minutes, transfer to a cutting board, and slice.
For more step by step instructions, see the web story for this stromboli recipe.
✔️Expert Tips
- Don't stress about exact measurements. The dough just needs to be rolled out in a big rectangle, about 10 x 14 inches.
- Leave a border around the rectangle. You need to brush an egg wash on the border so that the dough will seal together when you roll it.
- Use whichever kinds of toppings you prefer. Don't use too much pizza sauce though. Too much will make the stromboli soggy.
💭FAQs
Stromboli and calzones contain the same ingredients, but are prepped differently. Stromboli is rolled up like a cinnamon roll, baked in one long log, and sliced. Calzone dough is formed into individual circles. The circles are filled with much of the same ingredients as a stromboli, but may also include ricotta. The circles are folded to make a half moon shape, then baked.
The dough can be made one day ahead. Let the dough rise until doubled at room temperature, and place it in the refrigerator overnight in an air tight container.
The filled and shaped stromboli can be covered and refrigerated overnight. Do not cut slits or add egg wash. The next day, remove from refrigerator and let it come to room temperature before continuing.
The filled and shaped stromboli can also be frozen. Do not cut slits or add egg wash. Carefully place stromboli on a piece of plastic wrap that has been dusted with flour. This prevents sticking. Wrap the plastic wrap around the stromboli tightly. Then follow with a layer of aluminum foil. Freeze for up to 3 months. While still wrapped up, thaw in the refrigerator overnight. Place it on the countertop to let it come to room temperature, about 1 hour. Continue with baking.
Baked stromboli can be frozen too. Let it cool completely, wrap in a layer of plastic wrap and aluminum foil, and freeze for up to 3 months. While still wrapped up, let it thaw in the refrigerator overnight. Warm it baking it in the oven. Place a layer of aluminum foil over top so it doesn't get darker, and bake at 350°F for 30 minutes.
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Easy Pepperoni Stromboli
Ingredients
Pizza dough
- 1 teaspoon yeast
- 1 teaspoon granulated sugar
- 1 cup water warm
- 2-2 ½ cups all purpose flour
- 1 teaspoon salt
Stromboli
- ½ cup pizza sauce
- 1 cup mozzarella cheese grated
- 6 slices hot capicola
- 18 slices pizza pepperoni
- 1 large egg
- 1 tablespoon water
Instructions
Pizza dough
- Whisk yeast, sugar and warm water together in the bowl of a stand mixer fitted with the dough hook attachment. Let it rest for 5 minutes.
- Add in 2 cups of the flour and the salt. Knead until the dough comes together and cleans the side of the bowl. If more flour is needed, add ¼ cup at a time. The amount of flour needed will depend on temperature of your kitchen.
- Place dough in a fresh large greased bowl, and cover with plastic wrap. Allow the dough to rise at room temperature until it is doubled in size, about 1 hour.
Stromboli
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a floured surface, roll dough into a 10x14 inch rectangle. Lightly flour the top of the dough to keep it from sticking to the rolling pin.
- Spread pizza sauce on the top of the dough, leaving a 1.5 inch border around the outside. Top pizza sauce with mozzarella cheese. Top with hot capicola and pepperoni slices.
- Whisk egg and water together in a small bowl. Brush egg wash around stromboli border. This will help the dough seal when you roll it. Roll stromboli from it's long end, folding in the two sides as you go.
- Carefully transfer stromboli to the baking sheet, seam side down. Brush with egg wash and cut slits at the top of the stromboli so steam can escape. Bake for 25 minutes, or until the center of the stromboli is 200°F (93°F).
- Remove from the oven and let it sit for 5 minutes before transferring to a cutting board and slicing. Store leftovers in the refrigerator for up to 1 week.
Notes
- Don't stress about exact measurements. The dough just needs to be rolled out in a big rectangle, about 10 x 14 inches.
- Leave a border around the rectangle. You need to brush an egg wash on the border so that the dough will seal together when you roll it.
- Use whichever kinds of toppings you prefer. Don't use too much pizza sauce though. Too much will make the stromboli soggy.
Did you try this recipe? Comment below to let me know ☺️