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Pepperoni Stromboli

  • Prep 30 min
  • Total 50 min
  • Servings 8
  • Save
    651
  • Pinterest
    20
  • Print
    302
  • Email
    42
  • Facebook
    16

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
September 6, 2011

Ingredients

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

Steps

Hide Images
  • 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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