Pepperoni Stromboli Recipe

3.5 3 3
Pepperoni Stromboli Recipe
Pepperoni Stromboli Recipe photo by Taste of Home
Publisher Photo

Pepperoni Stromboli Recipe

Read Reviews
3.5 3 3
Publisher Photo
There's a surprise inside this golden braided loaf - a flavorful pizza-like filling. I served the stromboli for our daughter's special "going to school" fifth grade party not long before she began kindergarten. The children loved it - and I have found so do adults! -Leslie Miller, Butler, Pennsylvania
Recommended: 19 Stromboli Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/2 cup spaghetti or pizza sauce
  • 1/2 teaspoon dried oregano
  • 4 ounces sliced pepperoni
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Directions

Punch dough down. On a lightly floured surface, roll each loaf into a 20-in. x 8-in. rectangle.
Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18-in. x 4-in. strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside.
Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place braid on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese. Bake at 350° for 3 minutes or until golden brown. Yield: 8-10 servings.
Originally published as Pepperoni Stromboli in Taste of Home August/September 1998, p37

Nutritional Facts

1 slice: 265 calories, 13g fat (6g saturated fat), 29mg cholesterol, 657mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 13g protein.

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/2 cup spaghetti or pizza sauce
  • 1/2 teaspoon dried oregano
  • 4 ounces sliced pepperoni
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  1. Punch dough down. On a lightly floured surface, roll each loaf into a 20-in. x 8-in. rectangle.
  2. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18-in. x 4-in. strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside.
  3. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place braid on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese. Bake at 350° for 3 minutes or until golden brown. Yield: 8-10 servings.
Originally published as Pepperoni Stromboli in Taste of Home August/September 1998, p37

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greenpickles17 User ID: 5907887 202781
Reviewed Mar. 27, 2014

"We did this using a taco version - ground beef, taco seasoning and mexican cheese. AMAZING! Thank you!"

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PAdutch User ID: 553160 58729
Reviewed Dec. 25, 2009

"At the top of the recipe, it says to bake it 30 minutes."

MY REVIEW
riley1 User ID: 2583127 48534
Reviewed Dec. 25, 2009

"bake for 3 minutes?"

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