Save There's something about the smell of ground beef browning in a hot skillet that makes you feel like you're actually cooking something substantial. I stumbled onto this stromboli one weeknight when I was tired of the same old dinner rotation and wanted something that felt indulgent but wouldn't wreck my protein goals. Wrapping all that savory filling into pizza dough felt like a small kitchen victory, and watching it emerge from the oven golden and crackling made me realize I'd found something worth repeating.
I made this for a group of friends on a lazy Sunday afternoon, and they devoured it so quickly I barely got to take a photo. Someone asked if I'd ordered it, which is still the highest compliment I've received in my kitchen. After that, it became my go-to when I wanted to impress without spending the whole day cooking.
Ingredients
- Refrigerated pizza dough (1 pound): This is your shortcut to not spending an hour working with yeast, and honestly, it rolls out beautifully once you let it sit for a minute or two at room temperature.
- Lean ground beef (1/2 pound): The lean part matters here since you're not draining away half the pan's contents, which keeps everything tidy and protein-forward.
- Salt, black pepper, dried oregano, and garlic powder (1/2 teaspoon each): These four ingredients do the heavy lifting flavor-wise, so don't skip seasoning the beef properly while it cooks.
- Shredded mozzarella cheese (1 cup): The mozzarella is what gets melty and stretchy, creating those satisfying cheese pulls when you bite into a slice.
- Grated Parmesan cheese (1/2 cup): Parmesan adds a sharp, salty depth that prevents the whole thing from tasting one-note.
- Sliced pepperoni (3 ounces): Don't use the thinnest slices you can find, because they'll disappear entirely during baking; look for pieces with a little substance.
- Pizza sauce (1/4 cup plus extra): Use whatever brand you genuinely like, because this is where subtle flavor differences actually matter in the final bite.
- Fresh parsley (1 tablespoon, optional): The parsley is optional but adds a bright finish that makes it look intentional rather than just rolled up and baked.
- Egg and olive oil for brushing: The egg wash is what creates that glossy, professional-looking golden crust that makes everyone think you spent way more effort than you did.
Instructions
- Heat your oven and prep:
- Set your oven to 400°F and line a baking sheet with parchment paper so nothing sticks and you're not scrubbing for twenty minutes afterward. This takes thirty seconds but saves serious frustration later.
- Brown the beef:
- Cook the ground beef in a skillet over medium heat with all your seasonings until it's fully cooked through and no pink remains anywhere. Make sure to drain off any excess fat so your stromboli doesn't end up greasy, then let it cool for a minute so it doesn't heat up your cheese unevenly.
- Roll out your canvas:
- Flour your work surface lightly and stretch the pizza dough into a rectangle about 12 by 16 inches. It doesn't have to be perfectly rectangular, but you want it thick enough that it won't tear when you're rolling it up.
- Spread the sauce:
- Spread your pizza sauce in a thin, even layer over the dough, leaving about an inch around all the edges so the dough can seal properly. This border is non-negotiable if you don't want filling leaking out during baking.
- Layer your fillings:
- Distribute the cooled beef evenly across the sauce, then sprinkle the mozzarella and Parmesan over top, and finally scatter the pepperoni pieces around. Try to keep the layers relatively even so every slice gets a fair share of everything.
- Roll it up tight:
- Starting from one long edge, roll the dough toward you as tightly as you can without tearing it, pressing gently as you go. Pinch the seam and both ends firmly closed so nothing escapes during baking.
- Position and brush:
- Place the stromboli seam side down on your prepared baking sheet, then brush the whole top with beaten egg and drizzle with olive oil. This creates that crispy, golden exterior that makes it look bakery-quality.
- Vent with slits:
- Using a sharp knife, make several diagonal cuts across the top of the stromboli at about 2-inch intervals. These slits let steam escape and prevent the dough from puffing up into a balloon.
- Bake until golden:
- Bake for 25 to 30 minutes until the top is deeply golden brown and the dough is cooked through. If the top starts browning too fast, you can loosely tent it with foil for the last few minutes.
- Rest before slicing:
- Let the stromboli cool for at least 5 minutes before cutting into it so the filling sets slightly and doesn't spill everywhere. This pause also makes it cool enough to eat without burning the roof of your mouth.
Save There was this moment when I pulled it out of the oven and the whole kitchen smelled like a pizzeria, and I realized that comfort food doesn't need to be complicated to be genuinely satisfying. My partner walked in mid-bake and just stood there waiting for it to cool, which says everything about whether this thing actually delivers.
Why This Works Better Than You'd Think
Stromboli gets overlooked because people assume it's just a pizza in a different shape, but the structure actually matters. When you roll everything into dough, the filling gets concentrated and the ratios shift in your favor, so you're getting more meat and cheese in every bite than you would with a flat pizza. The sealed edges also mean nothing dries out, and everything stays moist and cohesive instead of separating.
Playing Around With the Filling
The beef and pepperoni combination is honestly perfect as written, but this is also forgiving enough to let you experiment. I've swapped in ground turkey when I was being extra cautious about calories, added sautéed mushrooms and bell peppers for vegetables, and even tried a combo of pepperoni and Italian sausage when I was feeling indulgent. The key is not overstuffing it, because you want the dough to seal properly and bake evenly.
The Serving Strategy
Slice it into six chunky pieces and serve it warm with extra pizza sauce on the side for dipping, because that sauce gives you something to do with your hands and extends the savory experience. It's equally good at room temperature the next day if you have leftovers, though honestly most people don't.
- Cut it on a slight diagonal so the slices look more intentional and show off that beautiful spiral filling.
- If you're serving it to people who care about presentation, let it cool for an extra minute or two so the cheese sets just enough to hold together without being cold.
- Leftover stromboli reheats beautifully in a 350°F oven for about 10 minutes if you actually manage to have any left.
Save This stromboli has become my answer to that question about what you'd make if you had thirty minutes and wanted everyone to leave the table happy. It's one of those dishes that feels special without asking much of you in return.
Recipe FAQ
- → What makes this stromboli high-protein?
The combination of lean ground beef, pepperoni, and generous amounts of mozzarella and Parmesan cheese provides approximately 26 grams of protein per serving, making it substantially more protein-rich than traditional vegetarian versions.
- → Can I prepare this ahead of time?
Yes, you can assemble the stromboli, wrap it tightly in plastic, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the refrigerator.
- → What should I serve with stromboli?
A simple green salad with vinaigrette balances the richness. Roasted vegetables, steamed broccoli, or a classic Caesar salad also pair well. Warm marinara sauce on the side is essential for dipping.
- → How do I store and reheat leftovers?
Wrap cooled slices individually and refrigerate for up to 4 days. Reheat in a 350°F oven for 10-12 minutes to restore crispness, or microwave for 1-2 minutes if you're in a hurry (though the crust won't be as crisp).
- → Can I freeze this stromboli?
Freeze unbaked stromboli wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before baking. You can also freeze baked slices—reheat from frozen at 375°F for about 15-20 minutes.
- → Why is resting important before slicing?
Resting for 5-10 minutes allows the cheese to set slightly and the internal juices to redistribute. This prevents the filling from oozing out when you cut into it, ensuring cleaner slices and better texture.