Quick Pepperoni Stromboli for Easy Weeknight Dinners

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

Prep Time 20

Cook Time 25

Total Time 45

Course Main Dish

Cuisine Italian

Servings 4

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

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

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

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

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).
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.
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.

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.
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.
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.

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.
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.
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 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.
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.
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.

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).
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.
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.