Save It One winter evening, I was craving something warm and filling but didn't want to wait an hour for delivery. I had pizza dough in the fridge, ground beef thawing, and a pack of pepperoni that had been sitting there since game day. Rolling everything into one golden, crispy package felt like cheating in the best way. When I pulled that first stromboli out of the oven, the smell alone had my roommate wandering into the kitchen asking what I ordered.
I made this for a potluck once, and it disappeared faster than anything else on the table. People kept asking if I'd ordered it from somewhere, which honestly made me feel like a kitchen genius. The crispy crust, gooey cheese, and savory filling hit every comfort food note. I've been making it ever since whenever I need to feed a crowd or just want something that feels like a hug in food form.
Ingredients
- Refrigerated pizza dough: This is your foundation, so let it sit at room temperature for 10 minutes before rolling to avoid tearing.
- Lean ground beef: Browning it with spices first adds deep flavor and keeps the filling from being watery.
- Mozzarella and Parmesan cheese: The mozzarella melts beautifully while Parmesan adds a sharp, salty kick that balances the richness.
- Sliced pepperoni: It crisps up slightly in the oven and brings that classic pizza taste everyone loves.
- Pizza sauce: A thin layer inside keeps things moist, and extra on the side makes dipping irresistible.
- Beaten egg and olive oil: Brushing this on top gives you that golden, bakery-style shine and crispness.
Instructions
- Prep Your Oven and Pan:
- Preheat to 400°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cook the Beef:
- Brown the ground beef with salt, pepper, oregano, and garlic powder over medium heat until fully cooked, then drain the fat. Let it cool slightly so it doesn't melt the cheese too early.
- Roll Out the Dough:
- On a floured surface, roll the pizza dough into a large rectangle, about 12x16 inches. Aim for even thickness so it bakes uniformly.
- Spread the Sauce:
- Spread pizza sauce evenly over the dough, leaving a 1-inch border. This border helps you seal the edges without sauce oozing out.
- Layer the Filling:
- Evenly distribute the cooked beef, mozzarella, Parmesan, and pepperoni over the sauce. Don't overstuff or it'll be hard to roll.
- Roll It Up:
- Starting from one long edge, tightly roll the dough into a log, then pinch the seam and ends to seal. A tight roll keeps everything inside while baking.
- Transfer and Brush:
- Place the stromboli seam side down on the baking sheet, then brush the top with beaten egg and drizzle with olive oil. This creates that gorgeous golden crust.
- Vent and Bake:
- Make several diagonal slits on top with a sharp knife to let steam escape, then bake for 25 to 30 minutes until golden brown. The slits prevent it from bursting open.
- Rest and Slice:
- Let it cool for 5 to 10 minutes before slicing so the cheese sets slightly. Garnish with parsley if you like and serve warm with extra pizza sauce.
Save It The first time I served this to my family, my dad asked for the recipe before he even finished his first slice. It became our go-to for Sunday dinners and movie nights. There's something about breaking into that crispy crust and pulling out gooey, savory filling that just brings people together.
Storing and Reheating
Wrap leftover slices tightly in foil and refrigerate for up to three days. Reheat in a 350°F oven for about 10 minutes to restore that crispy crust, or microwave for a quick fix, though it won't be as crunchy. I've also frozen baked stromboli, wrapped well, for up to a month and it reheats beautifully straight from the freezer.
Customizing Your Stromboli
You can swap the ground beef for turkey or chicken if you want it leaner, or even go vegetarian with sautéed mushrooms and spinach. Adding diced bell peppers or onions to the filling brings extra flavor and a little sweetness. I've tried it with different cheeses like provolone or fontina, and each version brings its own character.
Serving Suggestions
This stromboli is hearty enough to be a full meal, but it pairs wonderfully with a simple green salad or roasted veggies on the side. A bowl of marinara or garlic butter for dipping takes it over the top. It also makes a fantastic party appetizer when sliced into smaller rounds.
- Serve with a crisp Caesar salad for a balanced plate.
- Pair with a cold beer or sparkling water with lemon.
- Slice into bite-sized pieces for game day snacking.
Save It Whether you're feeding a hungry crowd or just want something comforting and delicious, this stromboli delivers every time. It's become one of those recipes I turn to when I want to feel like I really cooked, without spending all evening in the kitchen.
Common Questions About Recipes
- → Can I prepare stromboli ahead of time?
Yes, you can assemble the stromboli up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Brush with egg wash just before baking, and add 5-10 minutes to the cooking time if baking straight from the refrigerator.
- → How do I prevent the filling from leaking out?
Make sure to leave a 1-inch border when adding filling, and pinch the seam and ends firmly to seal. The diagonal slits on top allow steam to escape, preventing pressure buildup that could cause leaks. Let it rest 5-10 minutes before slicing.
- → What can I substitute for ground beef?
Ground turkey or chicken work excellently for a leaner option. You can also use Italian sausage for more flavor, or try plant-based ground meat alternatives for a vegetarian version. Just ensure any meat is fully cooked before assembling.
- → How should I store leftover stromboli?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10-12 minutes to restore crispness, or microwave for 1-2 minutes for a quicker option. It also freezes well for up to 2 months.
- → Can I add vegetables to this stromboli?
Absolutely! Sautéed bell peppers, onions, mushrooms, or spinach make excellent additions. Just cook them first to remove excess moisture, which helps prevent a soggy crust. Layer them with the meat and cheese for balanced flavor.
- → Why brush the stromboli with egg and oil?
The beaten egg creates a beautiful golden-brown finish and helps seal the dough, while the olive oil adds extra crispness and shine to the crust. This combination gives you that professional bakery appearance and texture.