Pepperoni Stromboli

Pepperoni Stromboli

Blogger Bree Hester of bakedbree.com shares a favorite recipe for stromboli. Stromboli can go from the freezer to the table in no time.

Prep Time

30

Minutes

Total Time

50

Minutes

Makes

8

stromboli

Crust
3
lb homemade pizza dough or store-bought dough for 3 pizzas
Filling
2
cups tomato pasta sauce
2
cups shredded mozzarella cheese (8 oz)
1
teaspoon dried oregano leaves
1
package (8 oz) sliced pepperoni
  1. Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 16x12-inch rectangle.
  2. To make each stromboli, spread thin layer of pasta sauce over dough rectangle. Sprinkle with mozzarella cheese and oregano. Top with pepperoni. Fold in sides; roll up dough jelly-roll fashion. Place seam down on ungreased cookie sheet.
  3. Bake 15 to 20 minutes or until golden brown. Cut stromboli into slices to serve.
Makes 8 stromboli
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To prepare for the freezer, let the stromboli cool completely. Wrap individually in foil. Place in a resealable freezer plastic bag and label. To reheat, bake in a 300°F oven until thoroughly heated.
You can add any filling you want to a stromboli. Use whatever leftovers you have to make a filling.
Stromboli are perfect for lunch boxes. They travel very well in a lunch bag with an ice pack to keep them food safe.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.