americanstrombolipizza-doughpepperonibakedclassicintermediate

Stromboli

Name: Stromboli
Prep time: 18 min
Cook time: 22 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 300 g store-bought pizza dough; 10 ml olive oil; 15 g grated Parmesan; 80 g pepperoni slices; 120 g low-moisture mozzarella, shredded; 70 g roasted red pepper, well drained and sliced; 8 g fresh basil leaves, torn; 5 ml olive oil

This Stromboli bakes into a crisp, golden crust wrapped around melty mozzarella, spicy pepperoni, sweet roasted pepper, and fragrant basil. It delivers the flavors of a classic American pizzeria slice in a neat, sliceable roll with a cheesy spiral inside.

45 min

2 servings

825 kcal

American

Ingredients

Dough and crust

300 gstore-bought pizza dough
10 mlolive oil
15 ggrated Parmesan

Filling

80 gpepperoni slices
120 glow-moisture mozzarella, shredded
70 groasted red pepper, well drained and sliced
8 gfresh basil leaves, torn

Finish

5 mlolive oil

Instructions

1
Preheat the oven to 220°C and line a baking tray or preheat a pizza stone. Let the dough sit at room temperature for 10 minutes if it was refrigerated so it rolls without shrinking.
2
Pat the roasted red pepper very dry with paper towel and slice if needed. Tear the basil leaves and shred the mozzarella if not already shredded. Keeping the filling dry helps prevent the Stromboli from bursting or turning soggy.
3
On a lightly floured surface, roll the dough into a rectangle about 30 x 22 cm. Brush the surface with most of the olive oil, leaving a 2 cm border all around and a 5 cm clear strip along one short edge for sealing.
4
Layer the pepperoni evenly over the dough, then scatter on the mozzarella, roasted red pepper, and basil. Keep the filling slightly mounded in the center rather than packed to the edges so the roll stays tight and bakes evenly.
5
Starting from the filled short edge, roll the dough up tightly into a log, tucking as you go. Pinch the seam and ends closed firmly, then place seam-side down on the tray. Brush with the remaining olive oil from the dough group, sprinkle with Parmesan, and cut 3 small slits on top to vent steam.
6
Bake for 20 to 22 minutes until deeply golden and crisp, and the cheese inside is bubbling. If the top colors too fast, reduce the oven to 210°C for the final few minutes.
7
Brush the hot Stromboli with the finishing olive oil and rest for 5 minutes before slicing. Resting keeps the filling from spilling out and helps the cheese set slightly.
8
Slice into thick pieces and serve hot.

Nutrition per serving

825 kcal

Calories

37g

Protein

55g

Carbs

50g

Fat

Fiber

Notes

•Use low-moisture mozzarella only; fresh mozzarella releases too much liquid for this style.
•For a cleaner spiral, chill the assembled roll for 5 minutes before baking if your kitchen is very warm.
•A side of warm marinara is traditional for dipping, but it is not required.
•Leftovers reheat best in a 180°C oven for 8 to 10 minutes rather than in the microwave.

Background

Stromboli is an Italian American baked roll believed to have originated in the Philadelphia area in the mid-20th century. Despite its Italian sounding name, it is a distinctly American pizzeria creation, typically made by rolling pizza dough around cured meats and cheese before baking.

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