Pepperoni Stromboli Pepperoni Bread
Indulge in the irresistible flavors of Pepperoni Stromboli Pepperoni Bread, a crowd-pleasing twist on classic Italian favorites! This savory recipe combines soft pizza dough, layers of gooey mozzarella and sharp Parmesan cheese, and the bold, salty kick of pepperoni, all rolled into a golden, flaky loaf baked to perfection. Topped with a seasoned egg wash, this stromboli boasts a flavorful, crispy crust with hints of garlic and Italian herbs. Easy to prepare in just 45 minutes, this dish is perfect for serving as a snack, appetizer, or dinner centerpiece. Enjoy it warm with a side of marinara sauce for dipping to elevate the experience. Whether you’re hosting a party or planning a cozy family dinner, this pepperoni bread will quickly become a favorite.
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Recipe Information
Ingredients
- 1 lb Pizza dough
- 6 oz Pepperoni slices
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 1 tbsp Olive oil
- 1 tsp Dried Italian seasoning
- 0.5 tsp Garlic powder
- 0.25 tsp Salt
- 1 tbsp Flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lightly dust your work surface with flour and roll out the pizza dough into a rectangular shape, about 12x10 inches.
Brush a thin layer of olive oil over the dough, leaving a 1-inch border around the edges.
Sprinkle the mozzarella cheese evenly over the oiled dough, followed by the parmesan cheese.
Arrange the pepperoni slices on top of the cheese layer, ensuring even coverage.
In a small bowl, beat the egg and mix in the dried Italian seasoning, garlic powder, and salt.
Brush a thin layer of the egg mixture around the 1-inch border of the dough to help seal the roll.
Starting from one of the longer edges, roll the dough tightly into a log shape. Pinch the edges and ends to seal the stromboli completely.
Carefully transfer the roll to the prepared baking sheet, seam-side down.
Brush the top of the stromboli with the remaining egg mixture to create a golden, flavorful crust.
Using a sharp knife, make 3-4 small diagonal slashes on the top of the stromboli to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
Allow the stromboli to cool for 5 minutes before slicing into 1-inch pieces.
Serve warm with marinara sauce for dipping, if desired.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 8580 mg | 373% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 1.1 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2668 mg | 205% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
