Last Christmas Eve, our family decided to skip the traditional roast and go for something fun, easy, and downright irresistible. I had been running around all day—wrapping presents, tidying up the house, and juggling last-minute office emails—and the last thing I wanted was to be stuck in the kitchen for hours.
That’s when the idea of making a big, cheesy pepperoni stromboli came to mind. I had seen one on a friend’s Instagram feed earlier that week, golden brown and bubbling with melted cheese, and I couldn’t stop thinking about it.
The moment I set it on the table, the kids’ eyes lit up like I’d just placed a treasure chest in front of them. My husband didn’t even wait for the knife, he pulled at the end piece and burned his fingers a little because he couldn’t resist.
We sliced it up, dipped pieces into marinara, and laughed at how “fancy” it felt for such a simple dish. It was warm, gooey, and satisfying, but also practical enough to whip together after a busy day.
Since then, stromboli has become one of those favorite recipes in my kitchen for holidays, game nights, or even just a Friday evening when we want something cozy without too much fuss. The beauty of it is that you can keep it classic with pepperoni and cheese or change it up with whatever your fridge has to offer.
Short Description
This cheesy pepperoni stromboli is a golden-brown baked roll stuffed with mozzarella, provolone, Parmesan, marinara, and layers of pepperoni. Crispy on the outside, gooey inside, and perfect for dipping, it’s a crowd-pleasing meal that’s easier than it looks.
Key Ingredients
For the Dough (use store-bought or homemade):
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
For the Filling:
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded provolone cheese (optional)
- 1 cup sliced pepperoni
- ½ cup grated Parmesan cheese
- ½ cup marinara sauce (plus more for dipping)
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
For Topping and Baking:
- 1 egg, beaten (egg wash)
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan
- 1 teaspoon dried oregano
- A sprinkle of coarse salt (optional)
Tools Needed
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
Cooking Instructions
Step 1: Make the Dough (Skip if Using Store-Bought)
In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. In a large bowl, mix flour and salt, then add yeast mixture and olive oil. Stir until dough comes together, then knead on a floured surface 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise 1 hour until doubled.
Tip: If dough feels sticky, sprinkle in 1 tablespoon flour at a time.
Step 2: Prepare the Filling
Slice pepperoni into halves if you want easier rolling. In a bowl, mix mozzarella, provolone, and Parmesan with Italian seasoning and garlic powder. Warm the marinara slightly so it spreads more easily.
Step 3: Assemble the Stromboli
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll dough into a 12×16-inch rectangle. Spread marinara in a thin layer, leaving a 1-inch border. Evenly sprinkle the cheese mixture, then layer the pepperoni. Roll up tightly from the long side into a log, tucking the ends in. Place seam side down on the baking sheet.
Step 4: Egg Wash & Seasoning
Brush the top with beaten egg, drizzle lightly with olive oil, then sprinkle Parmesan, oregano, and coarse salt. Cut 3–4 shallow slits across the top for steam to escape.
Step 5: Bake to Perfection
Bake 25–30 minutes until golden brown and crispy. Let rest 5 minutes before slicing into pieces. Serve warm with extra marinara on the side.
Why You’ll Love This Recipe
Gooey layers of cheese and pepperoni in every bite.
Great for weeknights or entertaining.
Customizable with endless filling options.
Budget-friendly and kid-approved.
Doubles easily to feed a crowd.
Mistakes to Avoid & Solutions
Dough tears while rolling: Patch with extra dough and pinch edges closed.
Undercooked center: Make sure to roll evenly, and don’t overload with filling.
Soggy bottom: Use parchment paper and avoid too much sauce.
Burnt top but raw inside: Tent with foil halfway through baking.
Flat stromboli: Let dough rise properly for a lighter texture.
Serving and Pairing Suggestions
Slice into thick rounds and serve family-style with extra marinara.
Pair with a crisp green salad or roasted veggies for balance.
Perfect alongside a cold beer, sparkling water, or even a glass of red wine.
Works as both a main dish and a hearty appetizer for parties.
Storage and Reheating Tips
Store leftovers wrapped in foil or airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10 minutes to keep crust crispy.
Avoid microwaving, it makes the bread soggy.
Freeze unbaked stromboli, tightly wrapped, for up to 2 months. Bake directly from frozen, adding 10 minutes.
FAQs
1. Can I use store-bought dough?
Yes, refrigerated or frozen pizza dough works perfectly.
2. Can I make it ahead of time?
Yes, assemble and refrigerate up to 6 hours before baking.
3. What other fillings work?
Ham and Swiss, spinach and feta, or even leftover chicken.
4. How do I keep the roll from unwrapping?
Always place it seam side down and pinch ends tightly.
5. Do I need a pizza stone?
No, a regular baking sheet lined with parchment works just fine.
Tips & Tricks
Roll dough evenly for consistent baking.
Use parchment for easy cleanup.
Add crushed red pepper for a spicy kick.
Brush with garlic butter instead of egg wash for extra flavor.
Recipe Variations
Veggie Stromboli: Replace pepperoni with roasted peppers, onions, mushrooms, and spinach.
Buffalo Chicken Stromboli: Toss shredded chicken in buffalo sauce, add mozzarella, and drizzle with ranch after baking.
Breakfast Stromboli: Scramble eggs with sausage and cheddar, then roll and bake the same way.
Final Thoughts
Cheesy pepperoni stromboli is one of those recipes that proves family meals don’t need to be complicated to feel special. I love how it takes just a handful of pantry staples and turns them into something warm, filling, and festive. It’s the kind of dish that makes everyone gather around the table without me having to beg. My kids see it as pizza’s fancier cousin, and my husband loves that it’s hearty enough to stand on its own.
It is perfect for a cozy night in, a holiday spread, or even a quick weeknight dinner. Stromboli has become one of those traditions in our house, and I have a feeling it will be sticking around for years.
Cheesy Pepperoni Stromboli
Ingredients
For the Dough (or use store-bought pizza dough)
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
For the Filling
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded provolone cheese optional
- 1 cup sliced pepperoni
- ½ cup grated Parmesan cheese
- ½ cup marinara sauce plus more for dipping
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
For Topping and Baking
- 1 egg beaten (egg wash)
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan
- 1 teaspoon dried oregano
- A sprinkle of coarse salt optional
Instructions
- Combine warm water, sugar, and yeast in a small bowl; let sit 5–10 minutes until foamy.
- In a large bowl, mix flour and salt, then add the yeast mixture and olive oil. Knead on a floured surface 8–10 minutes until smooth, place in a greased bowl, cover, and let rise 1 hour until doubled. If the dough feels sticky, sprinkle in 1 tablespoon of flour at a time.
- Mix mozzarella, provolone, and Parmesan with Italian seasoning and garlic powder. Slice pepperoni in halves for easier rolling. Warm the marinara slightly for easier spreading.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll the dough into a 12×16-inch rectangle, spread a thin layer of marinara leaving a 1-inch border, then sprinkle the cheese mixture evenly and top with pepperoni.
- Roll tightly from the long side into a log, tucking the ends in, and place seam side down on the sheet.
- Brush the top with beaten egg, drizzle with olive oil, and sprinkle Parmesan, oregano, and coarse salt. Cut 3–4 shallow slits on top for steam to escape.
- Bake 25–30 minutes until golden and crisp. Rest 5 minutes before slicing and serve with extra marinara.
