Pepperoni stromboli
Think of this as a rolled pizza without the sauce. The crust is crunchier than a normal pizza so it is a completely different meal. The filling is as flexible as pizza though so use your imagination. Once the pizza dough is made, this is a quick and easy recipe.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Rolling pin |
| Baking sheet |
| Ingredients |
|---|
| 1 recipe of Pizza dough, room temperature |
| 24 slices pepperoni |
| 1 small onion, slivered |
| 1 cup Monterey Jack cheese |
| 4 tablespoons Parmesan cheese |
| 1 teaspoon dried oregano or Italian herbs |
| 1 egg, lightly beaten |
| 1 recipe of Pizza sauce, warmed, optional |
| Variations |
|---|
| • Use sausage instead of or in addtion to the pepperoni. |
| • Use caramelized onions or sautéed or roasted bell peppers. |
| • Add sautéed mushrooms or cooked, squeezed spinach. |
| • Add hot pepper flakes. |
| • Add fresh basil. |
| Storage |
|---|
| • This is best eaten immediately, but it can be covered and stored in the refrigerator for 1 - 2 days. Gently reheat it, if desired. |
| Instructions |
|---|
| • Preheat oven to 400º. |
| • Spray your baking sheet with a non-stick spray or use cornmeal to prevent the stromboli from sticking. |
| • Divide the dough in half. Roll each half into a 12 x 7-inch rectangle. |
| • Place 1/2 of the pepperoni on each of the rectangles. Make sure to leave a 1-inch border around the edge so that you can seal the dough. |
| • Distribute the onions on top of the pepperoni. Add the two cheeses and sprinkle with oregano. See picture below. |
| • Starting on the longer side of the rectangle gently roll the dough into a cylinder. Pinch the seams together. Pinch the ends of the stromboli together to seal completely. If you want a thick end to your stromboli tuck the dough under and flatten. If you don't, try to spread the ingredients to the end of the stromboli and flatten. |
| • Once the stromboli is rolled, put it on the prepared pan, and brush the stromboli with the beaten egg. |
| • Cut three slits in the top of the stromboli to allow steam to escape. Bake for 30 minutes. |
| • Serve with warm pizza sauce, if desired. |
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