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The Crispy, Cheesy Stromboli You’ll Devour!

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This baked stromboli features a golden, savory crust encasing layers of melted mozzarella and savory pepperoni. The exterior is brushed with olive oil and sprinkled with herbs, contributing to a rich aroma and a slightly crisp texture. Inside, the generous filling of gooey cheese and thinly sliced pepperoni creates a satisfying contrast with the tender dough. It is often served with a side of warm marinara sauce for dipping, enhancing the overall flavor profile with a touch of tangy sweetness.

Ingredients

Scale
  • 1 pound store-bought pizza dough, at room temperature
  • 1 cup marinara sauce, divided
  • 2 cups shredded low-moisture mozzarella cheese
  • 4 ounces beef or turkey pepperoni slices
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon dried parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 12×16 inches.
  3. Spread 1/2 cup of the marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
  4. Evenly sprinkle 1 1/2 cups of the mozzarella cheese over the sauce.
  5. Arrange the pepperoni slices over the cheese.
  6. Sprinkle the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese over the pepperoni.
  7. Starting from one of the longer sides, carefully roll the dough tightly into a log. Pinch the seams and ends firmly to seal the stromboli, ensuring no filling escapes during baking.
  8. Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
  9. In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Brush this mixture evenly over the top of the stromboli.
  10. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.
  11. Let the stromboli cool for 5-10 minutes before slicing into thick pieces. Garnish with dried parsley, if desired.
  12. Serve warm with the remaining 1/2 cup of marinara sauce for dipping.

Notes

Ensure your pizza dough is at room temperature for easier rolling and better elasticity.

For an extra cheesy interior, consider adding a thin layer of provolone cheese.

To prevent a soggy bottom, avoid overfilling the stromboli with sauce or wet ingredients.

Leftover stromboli can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or air fryer.

Customize your stromboli by adding other non-pork fillings like sautéed mushrooms, bell peppers, or cooked chicken.

Nutrition

Find it online: https://yummydishideas.com/the-crispy-cheesy-stromboli-youll-devour/