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Pepperoni Stromboli

"Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid."
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45 m servings 491 cals
Original recipe yields 8 servings


  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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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Read all reviews 62
  1. 82 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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 ...

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 pepp...

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.

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 d...

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/...

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. ...

Very easy recipe and came out great. However, next time I am not sure I'd do the braiding on the top. I am not sure I did it right and there was so much bread on the top.

Can't go wrong with this recipe. I didn't do the braid.