Baked High-Protein Pepperoni Stromboli (Printable)

Crispy golden dough rolled with seasoned beef, pepperoni, and three cheeses. A protein-packed Italian classic.

# What You Need:

→ Dough

01 - 1 pound pizza dough, store-bought or homemade

→ Meat & Cheese Filling

02 - 8 ounces lean ground beef
03 - 2 ounces pepperoni slices
04 - 2 cups shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables & Seasoning

06 - 1/2 cup chopped onions
07 - 2 cloves garlic, minced
08 - 1 teaspoon dried Italian herbs
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste

→ Extras

11 - 1 egg, beaten for egg wash
12 - 1 tablespoon olive oil
13 - Marinara sauce for serving

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Sauté onions for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add lean ground beef to the skillet, breaking it up as it cooks. Season with salt, pepper, Italian herbs, and red pepper flakes. Cook until browned and no longer pink, approximately 5 to 7 minutes. Remove from heat and cool for 5 minutes.
04 - On a lightly floured surface, roll out pizza dough into a large rectangle measuring approximately 12 by 16 inches.
05 - Evenly spread the cooked beef mixture over the dough, leaving a 1-inch border on all sides.
06 - Layer pepperoni slices over the beef. Sprinkle mozzarella and Parmesan cheeses evenly over the pepperoni.
07 - Starting from a long edge, tightly roll the dough into a log, pinching the ends and seam to seal completely.
08 - Place the stromboli seam-side down on the prepared baking sheet. Brush the top surface with beaten egg.
09 - Using a sharp knife, make 3 to 4 diagonal slits on top to allow steam to escape during baking.
10 - Bake for 25 to 30 minutes or until golden brown and cooked through. Remove from oven and let rest for 5 minutes.
11 - Slice the stromboli and serve with warm marinara sauce on the side.

# Expert Suggestions:

01 -
  • It's a complete meal in one roll: Lean beef, pepperoni, and two cheeses pack serious protein that keeps hunger away until dinner.
  • Looks impressive but takes minutes to assemble: Your guests will think you spent the whole day cooking when you actually spent 20 minutes prepping.
  • Leftovers taste even better the next day: Cold stromboli makes a better lunch than most sandwiches.
02 -
  • Don't skip the resting time after cooking the beef: Warm filling melts the cheese immediately when you layer it, making the whole thing gooey and harder to roll without tearing the dough.
  • The 1-inch border is non-negotiable: Without it, filling spills out the sides when you roll and seal, and I learned this the messy way the first time I made it.
  • Egg wash is the secret to that bakery look: It transforms the stromboli from homemade-looking to polished, and it takes literally 10 seconds to apply.
03 -
  • Use parchment paper religiously: It prevents the bottom from burning and makes cleanup instant, which sounds small until you're exhausted after dinner.
  • Make two stromboli at once if you're feeding more than four people: They bake in the same time and you'll have leftovers that taste amazing cold from the fridge the next day.
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