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Pepperoni Stromboli

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  • Prep 30 min
  • Total 50 min
  • Servings 8
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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.
By Bree Hester
Updated Sep 6, 2011
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  • 3 lb homemade pizza dough or store-bought dough for 3 pizzas


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    You can add any filling you want to a stromboli. Use whatever leftovers you have to make a filling.
  • tip 3
    Stromboli are perfect for lunch boxes. They travel very well in a lunch bag with an ice pack to keep them food safe.


Nutrition Facts are not available for this recipe
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