Baked High-Protein Pepperoni Stromboli (Printable)

Protein-packed stromboli with beef, pepperoni, and mozzarella baked in golden pizza dough.

# What You Need:

→ Dough

01 - 1 pound refrigerated pizza dough

→ Filling

02 - 1/2 pound lean ground beef
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 3 ounces sliced pepperoni
10 - 1/4 cup pizza sauce, plus extra for serving
11 - 1 tablespoon chopped fresh parsley, optional

→ For Brushing

12 - 1 egg, beaten
13 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the ground beef with salt, pepper, oregano, and garlic powder until fully browned. Drain excess fat and let cool slightly.
03 - On a floured surface, roll out the pizza dough into a large rectangle approximately 12 by 16 inches.
04 - Spread the pizza sauce evenly over the dough, leaving a 1-inch border along all edges.
05 - Evenly layer the cooked beef, mozzarella, Parmesan, and pepperoni over the sauce.
06 - Starting from one long edge, tightly roll up the dough into a log, pinching the seam and ends to seal completely.
07 - Transfer the stromboli to the prepared baking sheet with seam side down.
08 - Brush the top with beaten egg and drizzle with olive oil for shine and crispness.
09 - Using a sharp knife, make several diagonal slits on the top surface to allow steam to escape during baking.
10 - Bake for 25 to 30 minutes, until golden brown and cooked through.
11 - Cool for 5 to 10 minutes before slicing. Garnish with parsley if desired. Serve warm with extra pizza sauce for dipping.

# Expert Suggestions:

01 -
  • One roll-up gives you 26 grams of protein, making it a legitimate dinner, not just a guilty pleasure.
  • The whole thing comes together in under an hour, which means weeknight feasibility without sacrificing that showstopping presentation.
  • Pepperoni and mozzarella sing together in a way that never gets old, and here they're wrapped around savory beef that grounds the whole thing.
02 -
  • Not letting the filled stromboli rest before slicing is the quickest way to watch your beautiful layered filling tumble out onto the plate—patience here changes everything.
  • The egg wash is not decorative; it's what creates that crispy, sealed exterior that keeps moisture inside rather than letting steam dry out the dough.
03 -
  • Room-temperature dough rolls out without resistance and bakes more evenly than cold dough straight from the refrigerator—take it out 10 minutes before you start prepping.
  • Don't skip draining the ground beef thoroughly; any lingering grease pools during baking and creates an oily layer that separates from the cheese instead of binding everything together.
Return