Pepperoni Stromboli Recipe

Activate yeast (if not using instant)

If using active dry yeast instead of instant, combine warm water (about 105–110°F / 40–43°C), sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy. If using instant yeast, you can skip this step and mix yeast directly with dry ingredients.

In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, instant dry yeast, sugar, and salt until evenly distributed.

Add warm water and 2 tablespoons olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for about 2 minutes to combine.

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in the stand mixer on medium-low for 5 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour only if extremely sticky.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

While the dough is rising, prepare the filling: shred the mozzarella, grate the Parmesan, measure the pizza sauce, and portion the pepperoni slices. Mix the grated Parmesan with the dried oregano and red pepper flakes in a small bowl.

Preheat the oven to 400°F (205°C). Position a rack in the center of the oven. If you plan to bake on a pizza stone, place it in the oven while preheating; otherwise, line a large baking sheet with parchment paper and lightly brush with 1 teaspoon olive oil.

Once the dough has doubled, gently punch it down to release air. Turn it onto a lightly floured surface and roll it into a rectangle roughly 12 x 10 inches and about 1/4-inch thick. Keep the edges straight enough to seal later.

Spread the 1 cup pizza sauce evenly over the dough, leaving a 1-inch border on all sides. Sprinkle half of the shredded mozzarella evenly over the sauce, then arrange the pepperoni slices in a single layer over the cheese. Sprinkle the Parmesan/oregano/red pepper mixture over the pepperoni, then top with the remaining mozzarella, leaving the 1-inch border clean.

Working from one long side, carefully lift the dough and begin to roll it away from you into a tight log, enclosing the filling. When you reach the opposite long edge, pinch the edges together to seal the seam. Tuck the short ends under to create a tidy loaf and press to seal any gaps so filling won’t leak.

Place the stromboli seam-side down on the prepared baking sheet or preheated stone. Using a sharp knife or razor, make 3–4 diagonal slits across the top to allow steam to escape during baking.

Make the egg wash: beat the large egg with 1 teaspoon water until combined. Brush the egg wash evenly over the top and sides of the stromboli. This gives a golden, glossy crust.

Optional: sprinkle a little extra dried oregano or grated Parmesan on top for appearance.

Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and the internal temperature reaches about 190–200°F (88–93°C). If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the stromboli from the oven and let rest on the baking sheet for 10 minutes to allow the filling to set and make slicing easier.

Transfer to a cutting board and slice into 8 equal pieces. Serve warm with optional extra pizza sauce for dipping and fresh basil leaves as garnish.