30-Minute Pepperoni Stromboli
A savory Italian-American rolled pizza featuring layers of salami, pepperoni, and melted mozzarella wrapped in thin-crust dough. This straightforward stromboli delivers crispy exterior and gooey cheese interior with herbaceous oregano finish. Perfect for weeknight family dinners, casual lunches, or packed meals. Pre-made dough keeps preparation quick while egg wash and slits create bakery-style appearance without complexity.
Ingredients
Instructions
- 1
Preheat oven to 400F.
- 2
Roll out dough on parchment paper.
- 3
Spread pizza sauce evenly over dough, leaving 2 inches from edges.
- 4
Layer salami, then 1/4 cup mozzarella, then pepperoni over sauce.
- 5
Roll dough into log shape and pinch edges to seal.
- 6
Fold over at seam and transfer seam-side down to baking sheet.
- 7
Brush with beaten egg wash.
- 8
Cut small slits in top.
- 9
Top with remaining cheese and oregano.
- 10
Bake until golden, 15-20 minutes.
- 11
Slice and serve with sauce.
Tips
Use parchment paper when rolling to prevent sticking and allow easy transfer to baking sheet.
Seal edges firmly to prevent filling from leaking during baking.
Slits release steam and create signature appearance while allowing cheese to brown.
Good to Know
Keep cooled stromboli in airtight container up to 3 days. Reheat at 350F for 10 minutes.
Assemble stromboli up to 4 hours before baking, cover, and refrigerate. Add 2-3 minutes to bake time if baking from cold.
Slice into 2-inch rounds while warm. Serve with marinara, pizza sauce, or garlic butter for dipping.
Common Mistakes
Don't skip sealing edges to avoid filling leaking during bake.
Don't crowd toppings to prevent uneven cooking and soggy dough.
Don't skip egg wash to avoid pale, less appetizing crust.
Substitutions
Dairy-Free Swaps
General Alternatives
more control
FAQ
Can I use a different meat?
Yes, capicola, soppressata, or ham work well. Maintain similar quantity. Avoid very thick cuts that won't cook through. Pre-slice to ensure even distribution and texture.
What if my stromboli leaks filling?
Under-sealing causes leakage. Press edges firmly and fold seam under before baking. If cheese escapes, wipe sheet with foil to prevent sticking. Future batches: seal tighter.
Can I freeze unbaked stromboli?
Yes, wrap tightly and freeze up to 1 month. Brush with egg wash before freezing. Bake from frozen, adding 5-7 minutes to bake time. Monitor closely to avoid over-browning.