Baked High-Protein Pepperoni Stromboli (Print View)

Hearty Italian-American stromboli packed with seasoned beef, pepperoni, and melted mozzarella in golden baked dough.

# Components:

→ Dough

01 - 1 pound refrigerated pizza dough

→ Filling

02 - 1/2 pound lean ground beef
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 3 ounces sliced pepperoni
10 - 1/4 cup pizza sauce, plus extra for serving
11 - 1 tablespoon chopped fresh parsley, optional

→ For Brushing

12 - 1 large egg, beaten
13 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook ground beef with salt, pepper, oregano, and garlic powder until fully browned. Drain excess fat and allow to cool slightly.
03 - On a floured work surface, roll out pizza dough into a large rectangle approximately 12 by 16 inches.
04 - Spread pizza sauce evenly over dough, leaving a 1-inch border along all edges.
05 - Evenly distribute cooked beef, mozzarella, Parmesan, and pepperoni over the sauce in successive layers.
06 - Starting from one long edge, tightly roll dough into a log. Pinch seam and ends securely to seal.
07 - Place stromboli seam side down on prepared baking sheet.
08 - Brush top surface with beaten egg and drizzle with olive oil for golden color and crisp texture.
09 - Using a sharp knife, make several diagonal slits across the top surface to allow steam to escape.
10 - Bake for 25 to 30 minutes until golden brown and cooked through.
11 - Cool for 5 to 10 minutes before slicing. Garnish with parsley if desired. Serve warm with additional pizza sauce for dipping.

# Expert Advice:

01 -
  • It tastes like a pepperoni pizza and a meatloaf had a delicious baby, with zero apologies.
  • Twenty-six grams of protein per slice means you're actually satisfied, not hunting for snacks an hour later.
  • The whole thing comes together in under an hour, which is a miracle when you're feeding people who are genuinely hungry.
02 -
  • If you skip the resting time and cut into it immediately, the filling will run out all over the plate like it's escaped from the dough, so patience really does matter here.
  • Rolling the dough up tightly is actually the thing that determines whether you get a beautiful spiral when you slice it or just a messy wad, so take a breath and roll firmly but not aggressively.
03 -
  • Don't skip the parchment paper, because even with oil brushed on top, the bottom can stick and you'll spend ten minutes convincing yourself to flip it.
  • If your pepperoni is really thin and floppy, let it sit out for a few minutes before layering it so it has a bit of structure and won't bunch up during rolling.
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