I absolutely love this stromboli recipe because it satisfies my cravings by wrapping all my favorite pizza flavors into a convenient, hand-held roll. Plus, the combination of melted mozzarella, savory pepperoni, and the slight crunch from the bell peppers makes every bite an explosion of deliciousness!
Greetings and bienvenue to my culinary space, where I craft, mostly, speedy and scrumptious fare! My Rolled Stromboli—a foolproof, guaranteed-for-gusto combo of basic bread dough (1 recipe or 1 lb store-bought pizza dough) and the following hearty filling—makes for a best bet weeknight meal that’s also good for parties and other social occasions.
Indeed, its rollable nature makes it easy to serve at potlucks. And it’s not overly ambitious: All the ingredients you see can be prepped in about 20 minutes.
Ingredients
Pizza Dough:
Supplies carbohydrates for energy; may be whole grain for added fiber.
Marinara Sauce:
Provides vitamins and antioxidants from tomatoes; contributes a zesty taste.
Mozzarella Cheese:
A source of calcium and protein that provides a melty, creamy texture.
Pepperoni:
Contributes protein and deliciousness; hefty with fats and spices.
Bell Peppers:
Full of vitamin A and vitamin C, it contributes a sweet, crunchy texture.
Ingredient Quantities
- 1 pound pizza dough, store-bought or homemade
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1/2 cup sliced bell peppers
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 egg, beaten (for egg wash)
Instructions
1. Set your oven to a temperature of 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
2. On a surface dusted with flour, roll the pizza dough into a big rectangle, about 12×18 inches.
3. Evenly distribute the marinara sauce on the dough, maintaining a 1-inch margin around the edges.
4. Evenly distribute the sauce over the shredded mozzarella cheese.
5. Place the sliced pepperoni and sliced bell peppers on top of the cheese.
6. Evenly distribute the toppings with grated Parmesan cheese, Italian seasoning, and garlic powder.
7. Begin at one long side and carefully roll the dough into a tight log. Pinch the seams and ends to seal.
8. Move the stromboli to the ready baking sheet, seam down. Brush the surface with beaten egg.
9. Using a sharp knife, make a number of small incisions on the top of the dough to let the steam escape.
10. Bake for 25-30 minutes until they reach a beautiful golden-brown color. Allow to cool for a few moments before slicing and serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Flour (for dusting surface)
6. Knife (for slicing ingredients and making incisions)
7. Pastry brush (for applying egg wash)
8. Mixing bowl (for beating the egg)
9. Measuring cups and spoons
FAQ
- Can I use whole wheat dough for this recipe?Certainly! You can use whole wheat dough in place of regular dough for a healthier option; just use it as you would the regular dough and don’t change any other ingredients in the recipe.
- What can I use as a substitute for pepperoni?Other deli meats, such as ham, salami, or turkey, can take the place of pepperoni. You could even make your pizza completely vegetarian and ramp up the quantity of healthful vegetables on your pizza.
- How do I prevent the stromboli from becoming soggy?Ensure that the bell peppers are prepped properly, which means partially cooking them to reduce moisture. Then, fill them no more than halfway with sauce.
- Can this be made ahead of time?Certainly! Assemble the stromboli, then stick it in the fridge until you’re set to bake. If you remove it from the cold and place it in the oven, expect to add about 5-10 minutes to the overall baking time.
- How do I store leftovers?Leftover stromboli can be wrapped in aluminum foil or placed in an airtight container before being stored in the refrigerator. It remains safe to eat for up to 3 days. For the best texture when eating leftover stromboli, reheat it in the oven.
- Can I freeze the stromboli?It is permissible to freeze it prior to baking. Seal thoroughly in plastic, then foil, and store for as long as 3 months. Bake straight from the freezer, adding additional time to the baking.
- What dipping sauces pair well with stromboli?One of my all-time favorite pasta sauces is classic marinara, but you can also try garlic aioli or ranch dressing for variety.
Substitutions and Variations
Dough for pizza: Use gluten-free pizza dough for a gluten-free option, or crescent roll dough if you want a slightly different texture.
Tomato sauce: Use cheese sauce for a rich, creamy sauce; use mushroom sauce for a nutty, earthy sauce; use béchamel sauce for a straight-up white sauce.
Replace mozzarella cheese with provolone or fontina cheese, and enjoy the delightful variations in flavor.
Pepperoni: For substitutes, try salami or cooked sausage crumbles.
Bell peppers: If you’re looking for a vegetable substitute, try using mushrooms or spinach.
Pro Tips
1. Room Temperature Dough: Let the pizza dough come to room temperature before rolling it out. This makes it more pliable and easier to roll, helping you achieve a more uniform thickness.
2. Pre-cook Vegetables: Give the sliced bell peppers a quick sauté before adding them to the stromboli. This reduces their moisture content, preventing a soggy interior and enhancing their flavor.
3. Layering Technique: Layer the mozzarella cheese first before adding the other toppings. This acts as a buffer, preventing the sauce from making the dough soggy while baking.
4. Sealing the Edges: To ensure the stromboli stays intact and doesn’t open during baking, press the edges well and tuck them underneath the log. You can also use a bit of water on the edges to help seal them.
5. Cool Before Slicing: Allow the stromboli to cool for at least 10 minutes after baking. This helps the fillings set, making it easier to slice neatly without the toppings spilling out.
Easy Rolled Stromboli Recipe
My favorite Easy Rolled Stromboli Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Flour (for dusting surface)
6. Knife (for slicing ingredients and making incisions)
7. Pastry brush (for applying egg wash)
8. Mixing bowl (for beating the egg)
9. Measuring cups and spoons
Ingredients:
- 1 pound pizza dough, store-bought or homemade
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1/2 cup sliced bell peppers
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 egg, beaten (for egg wash)
Instructions:
1. Set your oven to a temperature of 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
2. On a surface dusted with flour, roll the pizza dough into a big rectangle, about 12×18 inches.
3. Evenly distribute the marinara sauce on the dough, maintaining a 1-inch margin around the edges.
4. Evenly distribute the sauce over the shredded mozzarella cheese.
5. Place the sliced pepperoni and sliced bell peppers on top of the cheese.
6. Evenly distribute the toppings with grated Parmesan cheese, Italian seasoning, and garlic powder.
7. Begin at one long side and carefully roll the dough into a tight log. Pinch the seams and ends to seal.
8. Move the stromboli to the ready baking sheet, seam down. Brush the surface with beaten egg.
9. Using a sharp knife, make a number of small incisions on the top of the dough to let the steam escape.
10. Bake for 25-30 minutes until they reach a beautiful golden-brown color. Allow to cool for a few moments before slicing and serving.
