Description
This Cheesy Pepperoni Stromboli recipe features a homemade yeast dough filled with spicy pepperoni and a blend of mozzarella and Parmesan cheeses, seasoned with Italian herbs and garlic powder. It’s baked to golden perfection for a deliciously crispy crust and melty cheesy interior — perfect as a hearty appetizer or satisfying meal.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water (about 110°F/45°C)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
Filling Ingredients
- 20-25 slices pepperoni
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the yeast mixture: In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the surface. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Make the dough: In a large bowl, combine the flour, salt, olive oil, and the activated yeast mixture. Mix thoroughly until the dough begins to come together.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven: Set your oven to 375°F (190°C) to preheat while you assemble the stromboli.
- Assemble the stromboli: Punch down the risen dough and roll it out into a large rectangle on a floured surface. Evenly layer the pepperoni slices, shredded mozzarella, grated Parmesan, Italian seasoning, and garlic powder over the dough, leaving a small border around the edges.
- Roll and seal: Carefully roll the dough up from one long side into a tight log. Pinch the edges to seal and tuck the ends under to prevent the filling from leaking out during baking.
- Apply egg wash: Beat the egg with 1 tablespoon of water to create an egg wash. Brush it over the top and sides of the stromboli to give it a beautiful golden color as it bakes.
- Bake: Place the stromboli on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
- Cool and serve: Remove from the oven and allow it to cool for about 5-10 minutes before slicing. Serve warm and enjoy your cheesy, flavorful stromboli!
Notes
- You can substitute pepperoni with other cured meats like salami or add sautéed vegetables for extra flavor.
- Letting the dough rise properly ensures a light and airy texture in the crust.
- Brush the stromboli carefully with egg wash to get an even golden crust.
- This stromboli is best eaten the day it’s made but can be reheated the next day in the oven.
- Use a sharp knife or pizza cutter to slice for clean, even pieces.
