Pepperoni Stromboli

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  • 1 13.6 oz canister of pizza dough
  • 4 oz pepperoni (or a little more if you wish)
  • 1 cup shredded mozzarella (or a little more if you wish)
  • 1/2 cup shredded parmesan
  • 1 large egg, lightly beaten
  • 1 jar marinara sauce for serving


Preheat oven to 400. Brush a baking sheet lightly with oil; set aside. On a lightly floured work surface, roll out the dough into a 12x10 inch rectangle, about 1/4" thick. I normally do not use a rolling pin because out of the canister it is about this size. Place the pepperoni over the dough leaving a 1" border around the edges. Top with both cheese. Brush the edge of the dough with the beaten egg. Starting from the long side, roll the dough into a long cylinder, pressing the edges to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Cover the stromboli lightly with nonstick aluminum foil to make a tent and bake for 25 minutes. Remove the foil and bake until golden, approximately 15-25 more minutes. Let cool 5 minutes before slicing into 2-inch pieces. Serve with marinara.