Save A hearty, protein-packed Italian-American classic, this stromboli features pizza dough rolled with lean ground beef, spicy pepperoni, and gooey mozzarella cheese, then baked until golden and sliced into satisfying portions.
Save This recipe is an excellent choice for a filling dinner or a crowd-pleasing snack. By using lean ground beef and a blend of mozzarella and Parmesan, you get a rich flavor profile that feels indulgent while supporting a high-protein diet.
Ingredients
- Dough: 1 pound (450 g) pizza dough (store-bought or homemade)
- Meat & Cheese Filling: 8 oz (225 g) lean ground beef, 2 oz (60 g) pepperoni slices, 2 cups (200 g) shredded mozzarella cheese, 1/2 cup (60 g) grated Parmesan cheese
- Vegetables & Seasoning: 1/2 cup (60 g) chopped onions, 2 cloves garlic, minced, 1 tsp dried Italian herbs (oregano, basil, or a mix), 1/4 tsp crushed red pepper flakes (optional), Salt & black pepper, to taste
- Extras: 1 egg, beaten (for egg wash), 1 tbsp olive oil, Marinara sauce, for serving
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- In a skillet over medium heat, add olive oil. Sauté onions for 2–3 minutes until translucent. Add garlic and cook for 30 seconds.
- Step 3
- Add ground beef, breaking it up as it cooks. Season with salt, pepper, Italian herbs, and red pepper flakes. Cook until browned and no longer pink. Remove from heat and let cool for 5 minutes.
- Step 4
- On a lightly floured surface, roll out the pizza dough into a large rectangle (about 12x16 inches / 30x40 cm).
- Step 5
- Evenly spread the cooked beef mixture over the dough, leaving a 1-inch (2.5 cm) border on all sides.
- Step 6
- Layer pepperoni slices over the beef. Sprinkle mozzarella and Parmesan cheeses evenly on top.
- Step 7
- Starting from a long edge, tightly roll the dough into a log, pinching the ends and seam to seal.
- Step 8
- Place the stromboli seam-side down on the prepared baking sheet. Brush the top with beaten egg.
- Step 9
- Using a sharp knife, make 3–4 diagonal slits on top for steam to escape.
- Step 10
- Bake for 25–30 minutes or until golden brown and cooked through. Let rest 5 minutes before slicing.
- Step 11
- Slice and serve with warm marinara sauce.
Zusatztipps für die Zubereitung
Be sure to pinch the ends and the long seam tightly to prevent any cheese from leaking out during the baking process. Letting the cooked meat mixture cool slightly before adding it to the dough prevents the dough from becoming soggy.
Varianten und Anpassungen
For a lower fat version, use turkey or chicken instead of beef and low-fat cheese. You can also add sautéed bell peppers, spinach, or mushrooms for extra nutrition and flavor.
Serviervorschläge
This stromboli is great paired with a simple green salad and a light Italian red wine. Always serve it with a small bowl of warm marinara sauce on the side for dipping.
Save Whether you're serving this for a family dinner or a weekend gathering, this Baked High-Protein Pepperoni Stromboli is sure to be a satisfying hit that brings classic Italian flavors to your table.
Recipe FAQ
- → Can I make 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 5-10 minutes to the baking time if baking cold.
- → What's the best way to reheat leftovers?
Reheat slices in a 350°F oven for 10-12 minutes to restore crispiness. The microwave works but will make the crust softer.
- → Can I freeze this stromboli?
Wrap the unbaked stromboli tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What other meats can I use?
Italian sausage, ground turkey, or cooked bacon work great. You can also make a vegetarian version with spinach, bell peppers, and mushrooms.
- → Why do I need to cut slits in the top?
The diagonal slits allow steam to escape during baking, preventing the stromboli from bursting and ensuring even cooking throughout.
- → Can I use frozen bread dough instead?
Absolutely! Thaw frozen bread dough completely, let it rise once, then roll out and fill according to the instructions.