Quick Pepperoni Stromboli for Easy Weeknight Dinners

This quick pepperoni stromboli is my answer to those weeknights when you want pizza vibes but you do not want to babysit dough, sauce, and a bunch of toppings. It bakes up like a golden, stuffed loaf with gooey mozzarella, spicy-salty pepperoni, and a garlicky parmesan butter brushed on top so every slice tastes like the best corner of a pizza shop. It is also the kind of italian stromboli recipe that plays nice with whatever dough you have: homemade, store-bought, or even refrigerated pizza dough if that is what is in the fridge.

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Quick Pepperoni Stromboli for Easy Weeknight Dinners

A fast, cheesy pepperoni stromboli baked until crisp and golden, served with warm marinara for dipping.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Italian

Servings 4

Equipment

• Rimmed baking sheet standard half-sheet pan is perfect; line with parchment paper to prevent sticking and make cleanup easy, or use a silicone baking mat
• Parchment paper helps the stromboli slide and prevents cheese from welding to the pan; foil works but parchment browns more evenly
• Rolling Pin use a classic rolling pin, a wine bottle, or your hands to stretch the dough into a rectangle
• Pastry Brush for the garlic-parmesan butter; if you do not have one, use the back of a spoon or a folded paper towel dipped in butter
• Instant-read thermometer (optional) handy for checking doneness without guessing; you are looking for about 200°F in the center
• pizza cutter or serrated knife a pizza cutter makes clean slices; a serrated knife works well if you let the stromboli rest first

Ingredients

  

For the stromboli

• 1 pound pizza dough store-bought fresh dough or homemade; refrigerated dough works too (including the kind labeled pillsbury), just let it warm up so it stretches without tearing
• 1 tablespoon all-purpose flour for dusting the counter; swap with semolina for extra crunch on the bottom
• 1 cup low-moisture mozzarella shredded; low-moisture melts without turning watery like fresh mozzarella can
• 1/2 cup provolone shredded or thin-sliced; adds that classic deli sharpness
• 6 ounce pepperoni slices or sticks sliced thin; for less grease, choose "uncured" style or turkey pepperoni, or blot slices with paper towel
• 1/2 teaspoon dried oregano italian seasoning also works
• 1/4 teaspoon crushed red pepper optional, but nice if your pepperoni is mild
• 1 teaspoon kosher salt use less if your pepperoni is very salty
• 1 teaspoon olive oil for the parchment and for a slightly crispier crust; swap with avocado oil

For the garlic-parmesan topping

• 2 tablespoon unsalted butter melted; salted butter is fine, just reduce the salt in the filling
• 1 teaspoon garlic powder or use 1 small garlic clove, finely grated, for a sharper bite
• 1 tablespoon parmesan finely grated; pecorino romano is a punchier alternative
• 1 teaspoon dried parsley optional, for that pizza-shop look
• 1 egg beaten with 1 teaspoon water for egg wash; optional, but it gives a glossy, deeply browned crust

For serving

• 1 cup marinara sauce warm it for dipping; pizza sauce works, or use a quick stirred-together mix of crushed tomatoes, salt, and a pinch of oregano

Instructions

 

Prep

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly brush or drizzle on the olive oil (this helps the bottom crisp and keeps any runaway cheese from sticking).
2. Let the dough sit at room temperature for 10 minutes so it relaxes. Cold dough snaps back and tears, which is not the vibe for a quick weeknight roll-up.
3. In a small bowl, stir together the melted butter, garlic powder, parmesan, and dried parsley. Set aside. If you are using egg wash, beat the egg with 1 teaspoon water in a separate small bowl.

Shape and fill

1. Lightly flour your counter. Roll or stretch the pizza dough into a rectangle about 12 x 16 inch, with the long side facing you. If the dough keeps shrinking, pause for 2 minutes and try again; that short rest makes it behave.
2. Leave a 1 inch border along the edges. Sprinkle mozzarella and provolone evenly over the dough, then layer the pepperoni across the cheese. Finish with oregano, crushed red pepper (if using), and kosher salt.
3. Do a quick moisture check: if your pepperoni looks very oily, blot the top lightly with a paper towel. This tiny step helps prevent a greasy seam and keeps the crust crisper.

Roll and seal

1. Starting from the long edge closest to you, roll the dough up tightly like a jelly roll, nudging the filling back in as you go. When you reach the far edge, pinch the seam closed firmly.
2. Tuck the ends under and pinch to seal. Transfer the stromboli seam-side down onto the prepared baking sheet. If the dough feels sticky, use the parchment to help you lift and scoot it without ripping.
3. Use a sharp knife to cut 5 small slits across the top (this vents steam so the crust does not split in random places). Brush with egg wash if using, then brush with the garlic-parmesan butter. You can save a teaspoon of the butter to brush on right when it comes out of the oven for extra aroma.

Bake and serve

1. Bake for 25 minutes, until deep golden brown and the edges look set (not pale). If you have an instant-read thermometer, aim for about 200°F in the center for a fully baked interior.
2. Rest for 10 minutes before slicing. This is not just patience theater: the cheese thickens slightly as it cools so you get clean slices instead of a molten cheese avalanche.
3. Warm the marinara and serve on the side for dipping. Slice into thick pieces for dinner or thinner pieces if you are treating it like a party snack.

Optional upgrades (still weeknight-friendly)

1. Make it a "pizza shop deluxe": add 1/2 cup sauteed sliced mushrooms or bell pepper strips (cool them first so they do not steam the dough).
2. Turn it into a homemade pizza stromboli situation: swap half the pepperoni for cooked, crumbled italian sausage, or add a handful of sliced black olive for salty bite.
3. Want a crispier bottom? Preheat the baking sheet in the oven for 5 minutes, then carefully slide the parchment and stromboli onto the hot pan.

Pairings

This is a cozy, carb-happy dinner, so I like to pair it with something fresh and something crunchy.

Sides to Go With Stromboli

• Simple Arugula Salad: toss arugula with lemon juice, olive oil, parmesan, and black pepper. The peppery greens cut the richness.
• Garlicky Roasted Broccoli: roast florets at 425°F with olive oil, salt, and red pepper until the edges char. It feels very pizzeria-next-door.
• Classic Caesar Salad: the creamy dressing + crunchy romaine is a natural match with pepperoni.

Dips and Sauces

• Warm Marinara (Classic): keep it simple and heat it with a pinch of oregano.
• Spicy Honey: drizzle a little hot honey over slices if you love that sweet-heat pepperoni combo.
• Ranch or Garlic Sauce: not traditional, but if you are chasing that delivery-night comfort, it works.

Drinks

• Red Wine: chianti or barbera if you want something bright and not too heavy.
• Beer: a crisp pilsner or an amber ale stands up to pepperoni without fighting it.
• Non-Alcoholic: sparkling water with lemon, or iced tea with a squeeze of citrus to keep things light.

If you are leaning into the "homemade stromboli dinner" theme, add a little dessert that does not require extra oven time, like gelato or store-bought biscotti with coffee.

FAQs

Is this a stromboli recipe with pizza dough, or do I need special stromboli dough?

This is absolutely a stromboli recipe with pizza dough. Traditional stromboli dough is basically pizza dough anyway: flour, water, yeast, salt, and a little oil. If you have a favorite stromboli dough recipe, use it, but store-bought pizza dough keeps this truly weeknight-fast.

Can I make this with refrigerated dough like stromboli with pizza dough pillsbury style?

Yes. Refrigerated pizza dough can work well, especially when you want a quick and eazy stromboli. The main tip is to let it sit at room temperature until pliable, then roll gently. Watch the bottom closely near the end of baking; some refrigerated doughs brown faster, so you may need to tent the top with foil for the last few minutes.

What kind of pepperoni is best for this (slices, sticks, thick cut)?

Thin slices are the easiest and melt into the cheese nicely. Pepperoni sticks sliced thin also work and can feel more deli-style. Thick-cut pepperoni is tasty, but it can release more grease; if you use it, keep the layer lighter and blot if needed.

Can I add other meat, and what cut should I use?

Yes, just keep extra meat fully cooked before it goes in. For italian sausage, use cooked, crumbled sausage (no casing) and let it cool so it does not steam the dough. For chicken, use cooked boneless, skinless chicken breast or thigh, chopped small and tossed with a spoonful of marinara so it stays juicy. Avoid adding raw meat; the crust will brown before the filling cooks through.

How do I store and reheat leftovers so the crust stays crisp?

Cool completely, then wrap and refrigerate for up to 3 days. Reheat slices on a baking sheet at 375°F for 10 minutes, or in an air fryer at 350°F for 6 minutes. Microwaving works in a pinch, but it softens the crust. For the crispiest results, reheat first, then dip in warmed marinara.