Tremendous Cheesy Pepperoni Stromboli
A deliciously gooey and crispy pepperoni stromboli, perfect for snacks or meals, and pairs beautifully with marinara sauce.
Ingredients
Dough and Fillings
- 1 prepared pizza dough 1 prepared pizza dough, rolled into a 30×40 cm rectangle
- 130 grams 130 grams mozzarella cheese, shredded
- 60 grams 60 grams pepperoni, sliced
- 25 grams 25 grams Parmesan cheese, finely grated
- 1 teaspoon 1 teaspoon Italian seasoning blend
- 1 large egg 1 large egg, beaten
- 120 millilitres 120 millilitres marinara sauce, for dipping
Instructions
Preparation
- Set the oven to 190°C to ensure even baking temperature.
- Roll the pizza dough into a 30×40 cm rectangle on a lightly floured surface, making sure to keep the thickness even.
- Sprinkle the shredded mozzarella cheese evenly across the dough, leaving a 2.5 cm border around the edges.
- Arrange the sliced pepperoni over the mozzarella in an even layer.
- Sprinkle the grated Parmesan cheese and Italian seasoning over the pepperoni layer.
- Tightly roll the dough from the long side, tucking in the ends as you go. Make sure the seam is on the underside.
- Place the rolled dough seam-side down on a greased baking tray. Brush the surface with the beaten egg for a glossy, golden finish.
- Cut small diagonal slits along the top to allow steam to escape while baking.
Baking
- Bake in the preheated oven for 25–30 minutes until the crust is golden brown and the filling is bubbling.
- Allow it to cool for several minutes before slicing into portions.
- Serve warm with marinara sauce for dipping.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C for about 10 minutes to keep the crust crispy.