Introduction
The kitchen smells like warm garlic and melting cheese, and the oven hums while the crust browns. Right away, I think of family gathered around the table and the first slice steaming on a plate—Italian Stromboli Stuffed Bread: The Best Cheesy Pepperoni Bake shows up on nights like that. This always takes me back to Sunday dinners. For a similar crowd-pleaser, try the best Italian stuffed shells recipe if you want a saucy alternative.
Why You’ll Love This
- Hearty and filling, yet easy to make for weeknights.
- Uses fridge staples: cheese, pepperoni, and cooked meats.
- Kid-approved and great for feeding a crowd.
- Freezes well, so you can prep ahead.
- Cuts into neat slices for simple serving.
Quick Recipe Snapshot
- Servings: 6 (depends on slice size)
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–50 minutes
- Skill level: Easy
- Taste: savory + cheesy with a crisp crust
You’ll feel confident making this; the steps stay simple and the results are forgiving.
Ingredients You’ll Need
- 1 refrigerated pizza dough (or homemade)
- 1/4 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup chopped cooked turkey bacon
- 1/2 cup chopped cooked chicken ham
- 1/2 cup cooked ground beef
- 1/4 cup sliced black olives (optional)
- 1/4 cup sliced bell peppers (optional)
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 egg, beaten (for egg wash)
- 1 tbsp grated Parmesan cheese
- 1/2 tsp Italian seasoning
Chef notes:
- Use fresh mozzarella sparingly for less moisture.
- Precook meats to avoid soggy dough.
- Slice peppers thin for even cook.
- Room-temperature dough rolls more easily.
- Egg wash gives a shiny, golden top.
How to Make It
- First, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Next, dust a work surface with flour and roll the pizza dough into a rough rectangle. Keep it about 10×12 inches.
- Then spread the pizza sauce evenly, leaving a 1-inch border all around so the filling won’t leak.
- Now layer the mozzarella, pepperoni, turkey bacon, ham, ground beef, olives, and peppers. Press the filling slightly so it sits snug.
- After that, sprinkle oregano and garlic powder across the top for even flavor.
- Fold the short sides in, then roll the dough tightly like a jelly roll, sealing the long edge by pinching. You want no gaps.
- Place the roll seam-side down on the prepared sheet; brush with beaten egg. Sprinkle Parmesan and Italian seasoning on top.
- Finally, bake 25 to 30 minutes until the crust is deep golden and the cheese peeks at the seams. Let it rest 5 minutes, then slice. You’ll see bubbling cheese and smell toasted herbs when it’s done.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-cooked deli meats to shave prep time and still get great flavor.
- Common mistake + fix: If dough tears, patch with a small piece of extra dough and pinch firmly to seal.
- Simple variation: Add red pepper flakes or fresh basil for a spicy or fresh twist.
Serving Ideas
- Weeknight dinner: Serve with a crisp green salad and vinaigrette.
- Casual party: Cut into finger slices and lay on a platter for grazing.
- Brunch idea: Pair slices with roasted veggies and soft eggs.
- Holiday side: Offer alongside a warm baked blooming onion for a fun spread.
- Garnish with chopped parsley and extra Parmesan for color.
Storing & Leftovers
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Wrap tightly and freeze up to 2 months; thaw overnight in the fridge.
- Reheat: Warm slices in a 350°F oven for 10–12 minutes to keep crust crisp.
Leftover idea: Turn slices into a hearty sandwich with arugula and a smear of extra sauce.
Italian Stromboli Stuffed Bread
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Dust a work surface with flour and roll the pizza dough into a rough rectangle, about 10×12 inches.
- Spread the pizza sauce evenly on the dough, leaving a 1-inch border all around.
- Layer the mozzarella, pepperoni, turkey bacon, ham, ground beef, olives, and peppers, pressing the filling slightly.
- Sprinkle oregano and garlic powder across the top.
- Fold the short sides in and roll the dough tightly like a jelly roll, pinching the seam to seal.
- Place the roll seam-side down on the prepared sheet, brush with beaten egg, and sprinkle with Parmesan and Italian seasoning.
- Bake for 25 to 30 minutes until the crust is deep golden and the cheese peeks at the seams.
- Let it rest for 5 minutes, then slice and serve.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Assemble, wrap tightly, and refrigerate up to 24 hours before baking.
Q: Can I swap meats or go vegetarian?
A: Absolutely—use roasted vegetables or spinach instead of the meats. Italian Stromboli Stuffed Bread: The Best Cheesy Pepperoni Bake adapts well.
Q: How do I know it’s done?
A: Look for an evenly golden crust, bubbling cheese at the seams, and a firm feel when you tap the top. If the center still feels soft, bake a few more minutes.
Q: Can I freeze it?
A: Yes. Freeze baked or unbaked; thaw in the fridge and bake or reheat until hot.
Final Thoughts
I love how this Italian Stromboli feels both indulgent and easy. Please try it, tweak the fillings, and make it your own—then pass a slice to someone you love. Italian Stromboli Stuffed Bread: The Best Cheesy Pepperoni Bake
Conclusion
For another simple take on stromboli, check out Italian Stromboli (5 Ingredients!) – Cooking for Keeps for an easy ingredient list you can compare. Also, if you want a step-by-step technique refresher, read How to Make Homemade Stromboli – Sally’s Baking Addiction for photos and tips.
Leave a comment