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Ground Beef and Pepperoni Stromboli Recipe

Ground Beef and Pepperoni Stromboli Recipe

I've made this many times when friends and family come over to watch football and basketball games. This sandwich always satisfies the huge appetites we build up cheering for our teams. - Shelley Banzhaf, Maywood, Nebraska
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. YIELD:16 servings


  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 eggs, lightly beaten
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1 pound ground beef, cooked and drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small onion, chopped


  • 1. Place each loaf of bread dough in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  • 2. Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle.
  • 3. In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal edges well.
  • 4. Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake until lightly browned, 30-35 minutes. Let stand 5-10 minutes before cutting. Yield: 2 stromboli (8 servings each).

Nutritional Facts

1 each: 268 calories, 17g fat (6g saturated fat), 64mg cholesterol, 467mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 14g protein

Reviews for Ground Beef and Pepperoni Stromboli

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Reviewed Jun. 12, 2013

"Buy fresh pizza dough from pizza parlor. We get it for $2. MUCH better than frozen bread dough.

My husband is the king of pepperoni making."

Reviewed Mar. 4, 2013


Reviewed Jan. 22, 2012

"Delicious! Variations of this recipe are endless! The only complaint I have was the bread dough was a pain in the butt to roll out to the rectangle. My husband ended up taking pity on me and did it. It was well worth the effort though because we both loved it. Perfect snack/meal while watching football!"

Reviewed Aug. 30, 2011

"Husband usually doesn't eat leftovers, but the next day when i got in the fridge, guess what was gone."

Reviewed Aug. 18, 2011

"Everybody loved this recipe! I did make a few changes the second time I made it. I only thawed the bread dough, and did not let it rise. I thought it was easier to work with, then. Also, I only used 1 egg and half of the stated amount of olive oil, and had plenty for both loaves. Thanks!"

Reviewed Mar. 9, 2011

"i've never made this exact recipe but have made a stromboli using the pillsbury crusty french loaf. you just unroll it, top it, roll it back up and back according to the packing. i usually make a lunchmeat version with ham, turkey, bacon, and cheese, but this looks tasty and will try this next time i make stromboli!"

Reviewed Jan. 20, 2011


Reviewed Aug. 22, 2009

"I do this with italian sausage and spinach, and a warm marinara sauce for dipping."

Reviewed Apr. 10, 2009

"We've made this several times and each time it's been a huge success! We've also made a few variations - mexican (with taco meat), vegeterian, italian sausage, etc. Yummy!"

Reviewed Apr. 5, 2009

"This would be so good serving it with a Pizza Sauce to dunk it in. We used to purchase Strombolis at a restaurant and that is the way they served it."

Reviewed Mar. 30, 2009

"This recipe looks great and I would like to try it. Will the Pilsbury pizza dough in the tube work?"

Reviewed Mar. 26, 2009

"I make this alot using pizza dough--works really well and i think it is easier..."

Reviewed Mar. 21, 2009

"Could you use pizza dough? I make my own dough and wonder if it would work."

Reviewed Jan. 6, 2009

"I made this for my husband's birthday party, and it was a huge hit! Everyone absolutely raved about it! Since the first time, we've made it again, to more rave reviews! We added more "goodies," and also made a vegetarian version using peppers, onions, and artichokes. Delicious! I'd recommend cooking the veggies ahead of time, we thought that tasted better. Just the other day our friend asked me when we'd make the stromboli again because he was craving it. A great crowd pleaser, and much easier to make than anyone thinks!"

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