Description
A delicious pepperoni pizza stromboli with a crispy crust and rich filling of cheese, pepperoni, and tangy tomato sauce.
Ingredients
Scale
- 450 g (3 1/2 cups) all-purpose flour
- 8 g (1 tsp) instant yeast
- 9 g (1 1/2 tsp) Diamond Crystal kosher salt
- 300 ml (1 1/4 cups) warm water
- 15 ml (1 tbsp) olive oil
- 240 g (1 cup) crushed tomatoes
- 15 g (1 tbsp) tomato paste
- 1 tsp dried oregano
- 1 garlic clove, minced
- 225 g (2 cups) low-moisture part-skim mozzarella, shredded
- 60 g (1/2 cup) grated provolone
- 120–150 g (4–5 oz) sliced pepperoni
- 60 g (1/2 cup) sliced roasted red peppers (optional)
- 30 g (1/4 cup) grated Parmesan
- 1 large egg beaten with 15 ml (1 tbsp) water (for egg wash)
- Flaky salt and chopped basil (for garnish)
Instructions
- Make the dough: Combine flour, yeast, and salt in a bowl. Add warm water and olive oil, mixing until a shaggy dough forms. Knead for 6–8 minutes until smooth. Let rest for 30 minutes.
- Prepare sauce and fillings: Mix crushed tomatoes, tomato paste, oregano, and garlic. Shred mozzarella and slice pepperoni.
- Roll out the dough: Roll the dough into a 30 x 20 cm (12 x 8 inch) rectangle.
- Layer sauce and fillings: Spread sauce, add mozzarella, provolone, and pepperoni, keeping fillings centered.
- Roll and seal: Roll the dough tightly, pinch seam closed, and transfer to a baking sheet.
- Bake: Preheat oven to 230°C (450°F) and bake stromboli for 18–25 minutes until golden brown. Let rest before slicing.
Notes
For extra crispiness, bake on a preheated pizza stone. This stromboli can be assembled in advance and stored in the fridge for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 60mg