Recipes › Bread & Pizza › Pepperoni Stromboli Recipe

Pepperoni Stromboli Recipe

Recipe by Pedro M. A. Neves

Pepperoni stromboli is a classic Italian-American rolled bread filled with cured meats, cheese, and seasonings, then baked until golden and crispy. This hearty main course delivers layers of savory flavors in every slice, perfect for family dinners or casual entertaining. The dough is wrapped tightly around the filling and sealed to create a beautiful spiral when sliced.

Ingredients

• 500g all-purpose flour (3½ cups)
• 7g instant yeast (2¼ teaspoons)
• 300ml warm water (1¼ cups)
• 10ml olive oil (2 teaspoons)
• 5g salt (1 teaspoon)
• 150g pepperoni, thinly sliced
• 200g whole milk mozzarella cheese, shredded
• 100g provolone cheese, sliced
• 50g Italian parmesan cheese, grated
• 15g fresh Italian parsley, chopped
• 5g garlic powder (1 teaspoon)
• 5g dried oregano (1 teaspoon)
• 3g black pepper (½ teaspoon)
• 15ml egg wash (1 tablespoon egg beaten with 1 tablespoon water)

Instructions

1. Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add flour, salt, and olive oil. Mix until shaggy dough forms.

2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Shape into a ball, place in an oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled.

3. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

4. Punch down risen dough and roll out on a floured surface into a 25×30cm (10×12 inch) rectangle about 6mm (¼ inch) thick.

5. In a bowl, combine mozzarella, provolone, parmesan, parsley, garlic powder, oregano, and black pepper. Spread half of this mixture evenly over the dough, leaving a 2cm (¾ inch) border on all sides. Layer pepperoni slices over the cheese mixture, then top with remaining cheese mixture.

6. Starting from one long edge, tightly roll the dough toward you, pinching the seam closed with your fingers as you go. Pinch the ends to seal.

7. Place the stromboli seam-side down on the prepared baking sheet. Brush the top and sides with egg wash.

8. Bake for 30-35 minutes until the exterior is deep golden brown and crispy. The internal temperature should reach 75°C (167°F).

9. Remove from oven and let rest for 5 minutes before slicing. Cut into thick diagonal slices and serve warm.

Substitutions

• Use turkey pepperoni for a leaner alternative with similar flavor
• Replace mozzarella with fontina cheese for a nuttier taste and better browning
• Substitute half the meat filling with roasted red peppers and spinach for a vegetarian version
• Use a combination of prosciutto and capicola instead of all pepperoni for varied cured meat flavors

Tips

• Seal the dough edges well during rolling to prevent filling from leaking out during baking
• For a crispier crust, spray the stromboli lightly with water before baking and place a pan of hot water on the lower oven rack
• Let the baked stromboli rest for at least 5 minutes before cutting to allow the cheese to set and prevent filling from spilling out
• Prepare the stromboli up to 4 hours ahead, cover it, refrigerate it, then add 5 minutes to the baking time if baking from cold

Stromboli is an Italian-American invention, believed to have originated in Tinicum Township, Pennsylvania in the 1950s, combining Italian immigrant culinary traditions with American ingredients and preferences. While not a traditional Italian dish, it reflects the creativity of Italian-American communities in adapting their heritage to available local ingredients.

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