Baked High-Protein Pepperoni Stromboli (Print View)

Hearty stromboli rolled with seasoned beef, pepperoni, and three cheeses in golden pizza 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

→ 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 the ground beef with salt, pepper, oregano, and garlic powder until fully browned. Drain excess fat and allow to cool slightly.
03 - On a floured surface, roll out the pizza dough into a large rectangle approximately 12 by 16 inches.
04 - Spread the pizza sauce evenly over the dough, leaving a 1-inch border along all edges.
05 - Evenly distribute the cooked beef, mozzarella, Parmesan, and pepperoni over the sauce in layers.
06 - Starting from one long edge, tightly roll up the dough into a log, pinching the seam and ends securely to seal.
07 - Place the stromboli on the prepared baking sheet with the seam side facing down.
08 - Brush the top with beaten egg and drizzle with olive oil to achieve shine and crispness.
09 - Using a sharp knife, make several diagonal slits across the top to allow steam to escape during baking.
10 - Bake for 25 to 30 minutes until the exterior is golden brown and the filling is cooked through.
11 - Allow the stromboli to cool for 5 to 10 minutes before slicing. Garnish with parsley if desired. Serve warm with extra pizza sauce for dipping.

# Expert Advice:

01 -
  • It tastes like restaurant-quality stromboli but comes together faster than ordering delivery.
  • The protein content actually keeps you satisfied for hours, which is rare for something this comforting.
  • You can have it ready and baking in under thirty minutes, making weeknight dinners feel less stressful.
02 -
  • If you skip cooling the browned beef before adding it to the dough, the heat will start cooking your cheese layers before rolling, which throws off the texture of the final product.
  • That seam on the bottom truly matters—if you're sloppy about pinching and sealing it, filling can leak out during baking and you'll end up with a slightly messy presentation.
03 -
  • Brush the egg wash evenly and generously—this is what separates a homemade stromboli from looking like one that definitely came from your kitchen instead of a bakery.
  • Don't rush the 5-minute rest after baking; it's the difference between a filling that holds together and one that spills all over your plate.
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