This Homemade Pepperoni Stromboli is the ultimate crowd-pleasing comfort food. Imagine a golden, crispy pizza crust tightly rolled around layers of melty mozzarella, sharp Parmesan, and zesty pepperoni. Brushed with a garlic-herb egg wash and baked until bubbly, it’s a “scroll-stopping” meal that’s much easier to make than it looks. Whether it’s for a game day snack or a quick family dinner, this recipe delivers that viral “cheesy pull” every single time.
Why You’ll Love This Savory Roll-Up
- Perfectly Golden Crust: The egg wash creates a beautiful, professional shine and a satisfying crunch.
- Portable Pizza: All the best parts of a pizza, neatly tucked away in a sliceable loaf—perfect for dipping!
- Fast & Versatile: Uses refrigerated dough to save time, but tastes like it came straight from a Brooklyn brick oven.
Ingredients
- 1 lb pizza dough (refrigerated or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup pepperoni slices
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten (for egg wash)
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- Marinara sauce (for serving)
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
- Roll the Dough: On a lightly floured surface, roll out the pizza dough into a large, even rectangle.
- Layer the Fillings: Sprinkle the mozzarella and Parmesan evenly over the dough, leaving a 1-inch border around the edges to ensure a good seal. Layer the pepperoni slices evenly over the cheese.
- The Jelly Roll: Starting from the long side, roll the dough tightly like a jelly roll. Pinch the seams and ends firmly to keep all that cheesy goodness inside.
- Seal and Wash: Place the stromboli seam-side down on your baking sheet. Brush the entire surface generously with the beaten egg wash.
- Season the Top: Evenly sprinkle the Italian seasoning and garlic powder over the top of the crust for an extra boost of flavor and aroma.
- Bake to Perfection: Bake for 15–20 minutes, or until the crust is a deep golden brown and the cheese is melted.
- Slice & Serve: Let it cool for 5 minutes (this makes slicing much cleaner!). Slice into thick rounds and serve with a side of warm marinara sauce for dipping.
Pro-Tips for Success
- Vent the Steam: For an extra crispy crust, use a sharp knife to cut 3–4 small slits in the top of the dough before baking; this allows steam to escape so the inside doesn’t get soggy.
- Don’t Over-Sauce: Keep the marinara on the side! Adding sauce inside the roll can prevent the dough from cooking through properly.
- Cheese Swap: Try adding a few slices of provolone or a sprinkle of red pepper flakes inside for a sharper, spicier kick.