This delicious Stromboli is made with golden pizza dough wrapped around seasoned beef, pepperoni, plenty of melted mozzarella, and marinara sauce. It is baked until beautifully crisp on the outside and cheesy on the inside, then served with warm marinara sauce for dipping.
Recipe Overview
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 20–25 minutes |
| Resting Time | 5 minutes |
| Total Time | 40–45 minutes |
| Servings | 4–6 |
| Cuisine | Italian-American |
| Difficulty | Easy |
Ingredients
For the Stromboli
| Ingredient | Amount |
| Rectangular pizza dough | 1 sheet |
| Italian sausage or seasoned ground beef | 200 g |
| Pepperoni slices | 100 g |
| Shredded or sliced mozzarella | 250 g |
| Marinara sauce | 150 ml |
| Melted butter | 30 g |
| Garlic powder | 1 teaspoon |
| Italian seasoning | 1 tablespoon |
| Grated Parmesan cheese | 2 tablespoons |
For a beef version, use 200 g seasoned ground beef instead of Italian sausage.
For Serving
| Ingredient | Amount |
| Extra marinara sauce | As needed |
Step-by-Step Instructions
1. Prepare the Oven and Meat
Preheat your oven to 200°C (400°F).
Heat a skillet over medium heat. Add the Italian sausage or seasoned ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked.
Drain any excess fat and set the meat aside to cool slightly.
2. Prepare the Pizza Dough
Place the rectangular pizza dough on a baking sheet lined with parchment paper.
Gently stretch or roll the dough into an even rectangle if necessary.
3. Add the Filling
Spread a thin layer of marinara sauce over the dough, leaving approximately a 2 cm (¾-inch) border around all edges.
Sprinkle the mozzarella evenly over the sauce.
Add the cooked meat and arrange the pepperoni slices evenly over the cheese.
Avoid overfilling the dough, as too much filling can make the Stromboli difficult to roll and seal.
4. Roll the Stromboli
Starting from one long side, carefully roll the dough tightly over the filling to create a long log.
Pinch the seam firmly to seal it.
Fold and pinch the ends closed so the cheese and sauce remain inside during baking.
Place the Stromboli seam-side down on the baking sheet.
5. Score and Season
Using a sharp knife, make several shallow diagonal cuts across the top of the Stromboli. These cuts allow steam to escape while baking.
Brush the entire surface generously with melted butter.
Sprinkle the top with garlic powder, Italian seasoning, and grated Parmesan cheese.
6. Bake
Bake in the preheated 200°C (400°F) oven for approximately 20–25 minutes, or until the crust is golden brown, crisp, and fully baked.
Keep an eye on the Stromboli during the final few minutes because oven temperatures can vary.
7. Rest and Serve
Remove the Stromboli from the oven and let it rest for about 5 minutes before slicing.
Cut into thick slices and serve warm with extra marinara sauce on the side for dipping.
Best Tips
Keep a border around the dough when adding the sauce and filling. This makes sealing the Stromboli much easier.
Do not add too much marinara sauce inside because excess moisture can make the dough soggy.
Make sure the cooked meat has cooled slightly before adding it to the dough.
Seal the seam and ends firmly to prevent melted cheese from escaping during baking.
Let the Stromboli rest for a few minutes before slicing so the melted cheese has time to settle.
Best Ingredient Options
Panko-style breadcrumbs are not needed for this recipe, but freshly grated Parmesan gives the crust a delicious savory finish.
You can use homemade or refrigerated pizza dough depending on how much time you have.
For the meat filling, seasoned ground beef is an excellent alternative and works especially well with mozzarella and marinara sauce.
You can also use a combination of mozzarella and provolone for a richer cheese flavor.
Recipe Variations
For a spicy Stromboli, add crushed red pepper flakes to the meat or sprinkle them over the cheese.
For a vegetable version, add thinly sliced bell peppers, mushrooms, or onions. Cook vegetables first to remove excess moisture.
For a four-cheese version, combine mozzarella with Parmesan, provolone, and a small amount of cheddar.
For a beef-and-mushroom Stromboli, sauté sliced mushrooms with the ground beef before adding the filling to the dough.
What to Serve With
Serve the Stromboli with warm marinara sauce for dipping.
A fresh green salad provides a light and refreshing contrast to the cheesy filling.
Roasted vegetables or a simple tomato salad also make excellent side dishes.
For a casual family dinner or game-day meal, serve the Stromboli alongside extra dipping sauces and a simple salad.
Make-Ahead Instructions
You can prepare the Stromboli several hours in advance and keep it covered in the refrigerator until you are ready to bake it.
For the best texture, allow it to sit at room temperature for a short time while the oven preheats, then bake according to the recipe.
Storage
Store leftover Stromboli in an airtight container in the refrigerator for up to 3–4 days.
Keep the slices refrigerated and reheat only the portion you plan to eat.
Reheating
For the crispiest crust, reheat Stromboli in a 180°C (350°F) oven for approximately 8–12 minutes.
An air fryer can also work well for reheating individual slices.
Microwaving is faster, but the crust will be softer.
Freezing
Allow the baked Stromboli to cool completely.
Wrap individual slices tightly and place them in a freezer-safe container or bag.
Freeze for up to 2–3 months for the best quality.
Thaw in the refrigerator before reheating.
Common Mistakes to Avoid
Do not overload the pizza dough with sauce or filling, as this can make the Stromboli difficult to roll and cause the center to become soggy.
Do not skip the diagonal cuts on top because they help steam escape during baking.
Make sure the seam is securely sealed before baking.
Do not slice the Stromboli immediately after removing it from the oven. A short resting period helps keep the filling together.
Nutrition Estimate
| Nutrient | Approximate Amount per Serving |
| Calories | 500–600 kcal |
| Protein | 25–30 g |
| Carbohydrates | 45–55 g |
| Fat | 25–32 g |
| Saturated Fat | 10–14 g |
| Fiber | 2–4 g |
| Sodium | 900–1,300 mg |
Nutrition values are estimates and vary depending on the pizza dough, meat, cheese, pepperoni, and sauce used.
Frequently Asked Questions
Can I use ground beef instead of Italian sausage?
Yes. Seasoned ground beef is an excellent substitute and gives the Stromboli a rich, savory flavor.
Can I prepare Stromboli ahead of time?
Yes. You can assemble it several hours ahead, cover it, and refrigerate it until ready to bake.
Why is my Stromboli soggy?
Too much sauce, excess moisture from vegetables, or overfilling can make the dough soggy. Use a thin layer of sauce and cook moisture-rich ingredients before adding them.
Can I use different cheese?
Absolutely. Mozzarella, provolone, Parmesan, and other good melting cheeses can be combined according to your preference.
How do I keep the cheese from leaking out?
Seal the seam and both ends firmly, then place the Stromboli seam-side down on the baking sheet.
Final Thoughts
This Cheesy Pepperoni & Beef Stromboli is an easy homemade meal that combines crispy pizza dough, seasoned beef, pepperoni, marinara sauce, and gooey mozzarella in every slice. It is perfect for a family dinner, weekend meal, party appetizer, or casual gathering.
Serve it warm with marinara sauce for dipping, slice it generously, and enjoy a delicious pizza-inspired meal without needing to make individual pizzas.