Cheesy Pepperoni Stromboli always saves my sanity on those wild, what’s-for-dinner nights when pizza just sounds a bit, well, boring. You know when hungry folks start searching through cabinets, hoping snacks will magically appear? Save yourself the stress. This recipe, trust me, is one you’ll want to repeat. Plus, it’s that same crowd-pleaser energy as these best pepperoni pizza quesadillas you’ll love, and maybe a bit of that oozy comfort from a cheesy ground beef stroganoff pasta casserole. Toss your worries—this stromboli is a winner for all ages.
WHY THIS RECIPE WORKS
Honestly, the best thing about Cheesy Pepperoni Stromboli is how you get all the greatness of pizza, but in a snug, golden roll that barely makes a mess. The outside gets sort of crispy (love that), but the cheese inside stays melty and gooey. Maybe you want a quick dinner, maybe you’re desperate for a shareable snack for a game night. It’s fast yet feels like a big deal. You roll out dough, pile on plenty of pepperoni, lots of mozzarella—then just go wild with whatever else you want. I know some folks who toss in bell peppers or olives.
Oh, and my picky cousin? He hated anything “too grown up.” But the first time I made this, he ate half the loaf.
I’m not exaggerating when I say I’d pick this over takeout most nights.
“Every bite was like pizza, but better. My kids didn’t even argue over the last piece—because there wasn’t one left!” —Patti from Michigan
HOW TO MAKE PEPPERONI STROMBOLI, STEP BY STEP
Here’s how I tackle Cheesy Pepperoni Stromboli at home. You grab a sheet of pizza dough (store-bought or homemade, up to you), and stretch it out a bit. Don’t get fancy—just make a rectangle, sort of like you’re about to make cinnamon rolls.
Start by laying out a generous bed of mozzarella cheese, then scatter a hearty layer of pepperoni. Don’t skim on either, honestly. You can get creative with the edges, but leave a little border without filling so you can seal it up. Sprinkle some Italian seasoning if you want more zip.
Now, roll it up tightly, tucking in the sides as you go—think about wrapping a burrito, but fancier. Place it on a baking sheet, seam-side down. Brush the top with egg wash if you want it golden (yeah, it’s optional, but the shine is so nice). Bake at 400°F for about 20–25 minutes, and it’ll puff up and brown. Let it sit a few minutes before slicing or the cheese will run everywhere.
If you want another fun twist, check out this pepperoni pizza tacos recipe.
STROMBOLI FILLINGS
I know the classic is pepperoni and cheese, but honestly? Stromboli will take whatever you throw in it. Any pizza topping or deli meat works. Maybe you love mushrooms or you’ve got leftover chicken. Dump it in! Want extra cheese? Nobody’s stopping you. Marinara on the side for dipping is a must for me.
Sometimes I make half with black olives and the other half “plain” for my picky eaters. That’s the beauty—no one ever has to compromise. Oh, and if you sneak in some veggies, it’s a sneaky parent win. Even my brother, the anti-veggie ambassador, had no clue he was eating spinach in one batch.
TIPS AND TRICKS
- Use parchment paper on your baking sheet so you can clean up quicker
- Slice tiny steam slits in the top before baking—things get steamy in there
- Let it cool slightly before slicing so your cheese doesn’t go everywhere
- Freeze leftovers. Stromboli reheats in a snap and actually might be better the second day
STROMBOLI VS. CALZONE
Okay, so folks mix these up all the time, but there’s a difference. Stromboli gets rolled into a big log. Calzone is folded over, kinda like a half-moon. Stromboli usually gets sauce on the side, which—by the way—is key for dipping.
Calzones sometimes hide the sauce inside and, for some reason, always feel smaller to me. Stromboli lets you go wild with fillings along the whole roll. So if someone tells you they’re the same, well, just smile and hand them a slice.
COMMON QUESTIONS
Can I make Cheesy Pepperoni Stromboli ahead of time?
Yep! Assemble it and stash it in the fridge till you’re ready, then bake fresh. You can also bake, let cool, then reheat.
What dough is best?
Honestly, I just buy pizza dough at the store unless I’m feeling fancy. If you like making it from scratch, go for it.
Can I freeze it?
Totally. Just wrap tightly and freeze. To reheat, thaw and bake till crispy.
How do I keep the bottom from getting soggy?
Use parchment paper or a well-oiled pan, and avoid overloading with sauce inside.
Can I use other meats?
Absolutely. Try salami, cooked sausage, or even roast beef if you want to experiment.
Give It a Try—You’ll Be Hooked
So that’s the runaway winner in my house—Cheesy Pepperoni Stromboli just never gets old. With simple baking and a world of filling choices, you get the goodness of pizza in a shareable, hand-held roll. Next time you’re hungry, skip takeout and bake this up at home. You can even check out the official Tremendous Cheesy Pepperoni Stromboli – Delicious and Easy … if you want another spin or explore more unique recipes. For more kitchen adventure, find helpful hacks here. Get rolling—literally!
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Cheesy Pepperoni Stromboli
A delicious, shareable twist on pizza, Cheesy Pepperoni Stromboli features melty cheese and pepperoni wrapped in golden, crispy dough.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 sheet pizza dough (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1 teaspoon Italian seasoning (optional)
- 1 egg (for egg wash, optional)
- Marinara sauce (for dipping)
Instructions
- Preheat oven to 400°F (200°C).
- Roll out dough into a rectangle on a baking sheet.
- Spread mozzarella cheese evenly over the dough.
- Layer pepperoni on top of the cheese.
- Sprinkle Italian seasoning if desired.
- Roll the dough tightly, tucking in the sides to seal.
- Place the rolled stromboli seam-side down on the baking sheet.
- Brush the top with egg wash if using.
- Bake for 20-25 minutes until golden brown.
- Let cool for a few minutes before slicing.
Notes
Feel free to add other pizza toppings like mushrooms or veggies. Serve with marinara for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg