Homemade Pepperoni Stromboli Recipe

Stromboli, a mixture between a pizza and a calzone, is a savory and undeniably delicious little pocket of food. There are many ways you could customize stromboli, but recipe developer Ting Dalton opts to keep hers classic, incorporating pepperoni in her homemade rendition. Along with cheese (obviously), sauce, a little bit of oregano, and even some slices of salami, you have a simple stromboli that comes together easily, thanks to the use of pre-made dough. 

"This stromboli is so simple to make, purely because by using ready-made pizza dough, you can simply add all the delicious toppings before rolling," Dalton says. There's no need to fuss over making homemade dough with this recipe, which is guaranteed to be a crowd-pleaser amongst kids. "It's perfect for entertaining, or for kids," Dalton explains. "Slice [the stromboli] up, and serve it on platter or board with dipping sauce, and let everyone help themselves." As for the dipping sauce, well, it's up to you — marinara sauce, ranch, or any type of creamy dressing would be great.

Gather the ingredients for homemade pepperoni stromboli

The base of this homemade stromboli is pre-made, thin-crust pizza dough, which really makes this recipe easy and quick. As for the fillings, you'll need pizza sauce, mozzarella cheese, salami, pepperoni, and oregano. "I like to add oregano, as I think the herb works so well with the cheese and pizza sauce," Dalton says. Finally, you'll need a beaten egg, which you'll brush on the crust to help it get nice and golden as it bakes. 

Assemble the stromboli

Preheat the oven to 400 F, then roll the pizza dough out across a sheet of parchment paper. Now, assemble the stromboli. Start with the pizza sauce, spreading it out evenly, but be sure to leave a 2-inch gap around the edges. Next, evenly layer on the salami, followed by half of the mozzarella, and finally top it all off with the pepperoni. 

Now, roll the stromboli up, starting with the side closest to you, until you have a log shape. Pinch the edges to seal in all of those goodies, and be sure to secure the seam as well. Then, place the stromboli seam-side down on a baking sheet. 

Bake, slice, and serve

Before popping the stromboli into the oven, brush the egg wash on top, and cut little slits across the dough. Sprinkle on the remaining ¼ cup cheese and the oregano. Bake for 15 to 20 minutes, or until the top of the dough is nice and golden.

Slice and serve with your favorite dipping sauce — Dalton recommends extra pizza sauce, ketchup, or even mayo. If you enjoy planning ahead and freezing meals, then you can easily do so with this stromboli. "I also like to make this stromboli in several batches, so that you can freeze and reheat [it] at another time," Dalton notes. "You can freeze for up to three months." 

Homemade Pepperoni Stromboli Recipe
5 from 20 ratings
This homemade pepperoni stromboli recipe will soon become your next go-to recipe for pizza nights.
Prep Time
Cook Time
slices of stromboli on plate
Total time: 25 minutes
  • 1 packet pre-made thin-crust pizza dough

  • ½ cup of pizza sauce
  • 12 slices salami
  • ½ cup mozzarella cheese, divided
20 slices pepperoni

  • 1 egg, beaten
  • 1 teaspoon oregano
  1. Preheat oven to 400 F. Roll out the dough onto a sheet of parchment paper.
  2. Spread the pizza sauce evenly over the dough, leaving about 2 inches from the edge. Top with the salami, ¼ cup of mozzarella cheese, then the pepperoni.

  3. Roll the dough into a log shape, pinch the edges to seal, and fold over where the seam is. Lay the stromboli seam-side down onto a baking sheet.
  4. Brush with the egg wash, and cut small slats in the top. Top with the remaining ¼ cup of cheese and oregano.
  5. Bake for 15-20 minutes, or until golden on top. Slice, and serve with the sauce of your choice.
Calories per Serving 181
Total Fat 10.0 g
Saturated Fat 4.3 g
Trans Fat 0.1 g
Cholesterol 44.5 mg
Total Carbohydrates 13.0 g
Dietary Fiber 0.9 g
Total Sugars 0.8 g
Sodium 558.9 mg
Protein 9.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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