Pepperoni Stromboli

pepperoni stromboli Appetizer Italian
Pepperoni Stromboli
  • Prep 30 min
  • Total 50 min
  • Servings 8

Roll pasta sauce, mozzarella cheese, oregano and sliced pepperoni up in pizza dough for a delicious stromboli for 8. Ready in only 50 minutes, you can freeze now and reheat for later. MORE+ LESS-

Bree Hester
Updated September 6, 2011



lb homemade pizza dough or store-bought dough for 3 pizzas


cups tomato pasta sauce
cups shredded mozzarella cheese (8 oz)
teaspoon dried oregano leaves
package (8 oz) sliced pepperoni


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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