Pepperoni Stromboli Recipe -
Pepperoni Stromboli Recipe
  • READY IN 45 mins

Pepperoni Stromboli

Recipe by  

"Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese.
  3. Bake in preheated oven for 30 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2006

This was very good, however the next time around I will do a few things different. I will get the dough as thin as possible and make the strips for the braid smaller and thinner. Also I will add a good bit more cheese. I did need an extra set of hands to help pinch the sides together while laying on the braid. I did do the egg wash and it came out golden brown, looked beautiful and tasted great.

Most Helpful Critical Review
Jan 22, 2010

I used pizza dough and added thinly sliced cooked steak with additional cheese to the second stromboli. A second stromboli was made because the first just lacked something.


79 Ratings

Mar 06, 2005

Very easy and delicious. I sautéed a small onion, 2 cloves garlic, and 1/2 TBS of italian seasoning to add to the cheese/pepperoni filling. I only used 1lb of refrigerated pizza dough. I put the filling in, and rolled it up like a traditional stromboli. I'm sure the braiding would have been decorative, but I didn't want that much bread, and wanted to make this an easy recipe for a weekday.

Jan 10, 2008

I made these tonight for dinner, and they were a huge hit! I made my own dough, and I didn't have enough pepperoni, so I added some other meats. I also added saute'ed garlic, onion and bell peppers. After baking, I brushed the tops with garlic butter, and sprinkled with parmesan cheese. Thanks for sharing!

Jan 06, 2004

my wife brushed melted garlic butter over the crust before baking and it was awesome. she also used canned pizza dough instead of bread dough. good but not spectacular.

Jun 16, 2009

DELICIOUS!! Stomboli is my husband's favorite so I made this with my grandparents for a test run...want to make it for his birthday!(He's a Jersey Boy, so it's gotta be GOOD!!) We made our own dough and left it in the bread maker too long, so it was hard to stretch it! Nor could we braid it, so our stromboli looked like a gigantic calzone! Also, 20x8 IS HUGE!! We could only stretch our dough to 15x7 and had to call more family over to help us eat it! Like others, we spread garlic butter over the top before baking and used the new Kraft Parmesan/Asiago/Romano grated cheese on top of that...SOOO GOOD!!! My aunt was picking the grated cheese crumbs off the plate-it's very yummy toasted! The only change I recommend besides making it smaller, is adding a lot more pepperoni and more cheese :) Will definitely be making this for my husband's birthday!!

Sep 02, 2003

Easy and delicious!!! I added cubed pepperoni and cappicola with tons of cheese and sauce. My son was able to make his own, he added garlic salt/oregano. I also made one with broccoli/peppers/onions, etc.'s great!!!!!!!

Aug 04, 2010

This is a great recipe. I recommend using the pillsbury croissant dough for the bread because it fluffs up nicely and tastes so much better than some of the other frozen breads you can get. I stretched the dough out long ways and then made layers (wrapping the dough around the ingredients like a pizza pocket).


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 57.6 g
  • 19%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 1170 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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