Ingredients
Units
Scale
- 1 pound pizza dough
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 4 tablespoons grated Parmesan cheese, divided
- 8 ounces deli sliced mozzarella
- 12 large deli pepperoni slices
- 4 ounces shredded mozzarella
- 1 egg, beaten
- pizza sauce for dipping
- fresh chopped parsley for garnish
Instructions
- Heat oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll the pizza dough out on a lightly floured surface into a large rectangle about 12″ x 14″.
- Drizzle pizza dough with olive oil and sprinkle with Italian seasoning and 3 tablespoons grated Parmesan.
- Layer the sliced cheese across the dough, overlapping it slightly if needed, so there’s a 1″ border around the perimeter.
- Layer pepperoni on top of the cheese. Top with a layer of shredded cheese.
- Starting on the long side of the dough, roll the dough tightly away from you into a log and gently pinch the dough together to seal the seam. Pinch the ends together and fold them under.
- Place seam side down on the parchment-lined sheet pan.
- Brush with egg wash. Cut several slits in the crust to allow steam to escape.
- Bake for 20-22 minutes or until it’s golden brown on the outside and the dough is cooked through.
- Allow to cool for 5-10 minutes. Slice, garnish with the remaining Parmesan cheese and fresh chopped parsley, and serve with warmed pizza sauce.
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Notes
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- Let your dough sit at room temperature for about 30 minutes so it’s easier to stretch.
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- Don’t overfill—it might tear or leak during baking.
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- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the stromboli
- Calories: 414
- Sugar: 0.8 g
- Sodium: 1165.4 mg
- Fat: 28 g
- Carbohydrates: 16.4 g
- Fiber: 0.3 g
- Protein: 22.8 g
- Cholesterol: 75.3 mg
