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Cheesy Pepperoni Stromboli

Cheesy Pepperoni Stromboli is a rolled and baked pizza loaf filled with gooey cheese, pepperoni, and marinara, then brushed with egg wash and herbs for a golden, flavorful crust. It’s crispy on the outside, melty inside, and perfect for family dinners or parties.
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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.