Pepperoni Stromboli

Name: Pepperoni Stromboli with Store-Bought Pizza Dough
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 package store-bought pizza dough; 1 cup shredded mozzarella cheese; 1 cup shredded provolone cheese; 6 oz pepperoni slices; 3 tbsp butter, melted; 1 clove garlic, minced; 2 tbsp grated Parmesan cheese; 1 tsp dried parsley; 1 tsp dried oregano; salt, to taste; black pepper, to taste; pizza sauce, for serving; ranch dressing, for serving

This pepperoni stromboli uses store-bought pizza dough layered with mozzarella, provolone, and pepperoni, finished with a savory garlic herb butter for a restaurant-quality result in minimal time.

🌍Italian-American 🏷️Stromboli 🏷️Pepperoni 🏷️Pizza roll 🏷️Cheesy Mozzarella

🏷️

🏷️Provolone

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 package store-bought pizza dough
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
6 oz pepperoni slices
3 tbsp butter, melted
1 clove garlic, minced
2 tbsp grated Parmesan cheese
1 tsp dried parsley
1 tsp dried oregano
salt, to taste
black pepper, to taste
pizza sauce, for servingoptional
ranch dressing, for servingoptional

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Instructions

1
Press the store-bought pizza dough into a greased rectangular baking pan.
2
Sprinkle a layer of shredded mozzarella and provolone cheese over the dough.
3
Arrange pepperoni slices in an even layer over the cheese.
4
Top the pepperoni with another layer of shredded cheese.
5
Carefully roll the dough up into a tight log, pinching the seam to seal.
6
In a small bowl, mix together the melted butter, minced garlic, grated Parmesan, dried parsley, dried oregano, salt, and pepper.
7
Brush the garlic butter mixture all over the top of the stromboli.
8
Bake at 400°F for 25 minutes, or until golden brown and cooked through.
9
Let cool slightly before slicing. Serve with pizza sauce and ranch for dipping, if desired.

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Tips & Notes

Pro tips

Brush the garlic herb butter on the stromboli in the last 5 minutes of baking to prevent the herbs from burning while allowing the butter to coat the crust.
Seal the seams tightly by pressing and crimping the dough edges; use water on your fingers to help the dough stick if needed.
Let the stromboli rest 5 minutes after baking before slicing to allow the cheese to set and prevent filling from spilling out.
For extra crispness, place a baking sheet on the lower oven rack to preheat; transfer the stromboli to the hot sheet before baking.

Substitutions

Mozzarella → fontina or asiago (sharper flavor; use same amount)
Provolone → smoked gouda or Italian ham (for a different profile)
Pepperoni → Italian sausage, salami, or capicola (adjust seasoning if using salty cured meats)
Dried parsley + oregano → Italian seasoning (use 2 tsp total; blends herbs evenly)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through and the crust is crispy.

Equipment

baking sheet · pastry brush

Common Questions

Can I make pepperoni stromboli ahead of time?

Yes. Assemble the stromboli, cover with plastic wrap, and refrigerate up to 8 hours before brushing with garlic herb butter and baking. Add 5 minutes to bake time if chilled.

What's the difference between stromboli and calzone?

Stromboli is rolled and sealed on top; calzone is folded in half and fully sealed. This recipe makes an open-top stromboli.

Can I use fresh mozzarella instead of shredded?

Fresh mozzarella will release excess moisture and make the stromboli soggy. Stick with shredded, low-moisture mozzarella for best results.

How do I know when the stromboli is done baking?

The crust should be golden brown and crispy, and the cheese will be melted and slightly bubbling at the edges. Internal temperature should reach 165°F.

Can I freeze unbaked stromboli?

Yes. Assemble without the garlic herb butter, wrap tightly in plastic wrap and foil, and freeze up to 1 month. Bake from frozen, adding 10–15 minutes to bake time.