Easy Pepperoni Stromboli

This simple to make Stromboli is a family favorite, and loaded with pepperoni.

The Stromboli started its roots in American culture back in the 1950s and has become a popular foldable staple meal at many Italian style eateries across the USA.

Pepperoni Stromboli


  • 1 1/4 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons olive oil, plus more for coating dough
  • 1 1/2 teaspoons salt
  • 3-3 1/4 cups all-purpose flour
  • 8 oz thinly sliced pepperoni
  • 1 1/2 cups grated mozzarella
  • 1/2 cup shredded Asiago
  • Marinara sauce for dipping


In a large bowl, dissolve yeast into warm water. Stir in sugar and olive oil and let the mixture rest for 5 minutes. Add salt and using a wooden spoon incorporate 2 cups flour, about 25 strokes. Measure in the rest of the flour, 1/4 cup at a time, until the dough is no longer sticky. Knead until the dough feels supple and elastic. Rub the dough ball with olive oil and cover bowl with a damp cloth, letting it rest for at least an hour.

Fold the dough over on itself and let it rest another 10 minutes while you grate the cheeses and prepare a baking sheet with cornmeal. Preheat oven to 400 degrees. On a lightly floured surface, roll out the dough into a 12 x 14 inch rectangle. Arrange overlapping rows of pepperoni and sprinkle the cheese over the dough, leaving a 1-inch border. Tightly roll the dough, pinching the edges and tucking under the ends. Transfer to a baking sheet. Bake 35 minutes, then let the stromboli rest, 20 minutes. Slice and serve with marinara sauce.


Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. Oh, that looks fabulous. What a great name Gaetano. There is a man from Sicily who owns a pizza place one town over from me by that name. How in the world he ended up in small town southern Illinois I have no idea. He must pine for his home. He makes his sauce from scratch and I used to bug him for the recipe. He showed me that basil can be frozen straight from the garden, no blanching, no anything. Saved me from all night pesto sessions in late summer.

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