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stacked cheezy pepperoni stromboli
Olga

Easy Cheesy Pepperoni Stromboli with Store-Bought Pizza Dough

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Pizza dough rolled around pepperoni and low moisture mozzarella with garlic butter, baked till golden and sliced into rounds. One pound of dough makes two.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 5 people
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb premade pizza dough half a 1 lb ball
  • 2 tbsp butter lightly melted
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp dried oregano
  • Ground white pepper a pinch
  • 6 oz presliced low moisture mozzarella
  • 1/4 lb large pepperoni
  • 1/4 cup shredded low moisture mozzarella
  • 1 egg beaten with a splash of water
  • Fresh parsley chopped
  • Sea salt crystals a light pinch

Equipment

  • 1 Large Baking Sheet
  • 1 Small Bowl
  • 1 Pastry Brush

Method
 

  1. Heat the oven to 405.
  2. Make the garlic butter. Lightly melt the butter in a small bowl, then stir in the garlic powder, onion powder, oregano and a pinch of white pepper.
  3. Stretch the dough. Take half the dough ball and stretch it into a rectangle with your hands, no rolling pin needed. If it springs back, let it rest ten minutes and try again.
  4. Brush and layer. Brush the garlic butter over the dough. Layer on the presliced mozzarella, then the pepperoni, then the shredded mozzarella. Leave a border at the edges.
  5. Roll it. Tuck the sides in, roll it up, and set it seam-side down on the baking sheet.
  6. Egg wash. Beat the egg with a splash of water in the same bowl the butter mix was in, and brush it over the outside.
  7. Finish the top. Scatter chopped parsley and a light pinch of sea salt crystals.
  8. Bake 22 to 25 minutes, until golden brown.
  9. Rest 5 to 10 minutes, then slice with a sharp chef knife into rounds about 1.5 to 2 inches thick. Serve with warm marinara.

Notes

Notes

The dough is the shortcut. One pound of premade pizza dough makes two strombolis and costs a few dollars.
Low moisture mozzarella only. Fresh mozzarella releases water into the dough and the middle goes soggy.
Use one bowl. The garlic butter and the egg wash go in the same one.
Pepperoni. A larger thinner slice cuts more cleanly than small thick rounds. Ham or salami works the same way.

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