This Pepperoni & Mozzarella Stromboli is a delicious, cheesy baked meal made with soft pizza dough, flavorful green pesto, savory pepperoni, and plenty of melted mozzarella.
The dough is rolled around the filling, brushed with homemade garlic butter, and baked until beautifully golden on the outside and warm and cheesy inside. Served with marinara sauce for dipping, this easy Stromboli is perfect for family dinners, parties, game nights, or a comforting weekend meal.
Recipe Overview
| Category | Details |
| Recipe | Pepperoni & Mozzarella Stromboli |
| Cuisine | Italian-American |
| Preparation Time | 15 minutes |
| Cooking Time | 20–25 minutes |
| Resting Time | 5 minutes |
| Total Time | About 45 minutes |
| Servings | 4–6 |
| Oven Temperature | 200°C / 400°F |
| Difficulty | Easy |
Why You’ll Love This Recipe
This homemade Stromboli is incredibly easy to prepare and requires only a handful of ingredients.
The combination of green pesto, pepperoni, and melted mozzarella creates a rich and savory filling in every slice.
The garlic butter gives the crust a deliciously aromatic finish while helping it become golden and flavorful in the oven.
Served with warm marinara sauce, this Stromboli makes a satisfying dinner, appetizer, or party snack.
Ingredients
For the Stromboli
| Ingredient | Amount |
| Rectangular pizza dough | 1 roll, about 400 g |
| Green pesto | 2–3 tablespoons |
| Thinly sliced pepperoni | 150 g |
| Mozzarella cheese | 200 g |
| Unsalted butter, melted | 2 tablespoons |
| Garlic powder | ½ teaspoon |
| Fresh parsley, chopped | 1 tablespoon |
For Serving
| Ingredient | Amount |
| Marinara sauce | 1 bowl |
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 200°C / 400°F.
Line a large baking sheet with parchment paper.
2. Roll Out the Dough
Place the pizza dough on the prepared baking sheet.
Gently stretch or roll the dough into a large rectangle.
Try to keep the dough evenly thick so the Stromboli cooks consistently.
Leave a border of approximately 2 cm around the edges.
3. Add the Pesto
Spread the green pesto evenly over the surface of the pizza dough.
Do not spread the pesto all the way to the edges. Leaving a small border will make the Stromboli easier to seal.
4. Add the Pepperoni
Arrange the thinly sliced pepperoni evenly over the pesto.
Try to distribute the slices from one end of the dough to the other so every serving contains plenty of filling.
5. Add the Mozzarella
Sprinkle the shredded mozzarella evenly over the pepperoni.
If using sliced mozzarella, arrange the slices in an even layer.
Avoid overfilling the Stromboli because too much filling can make the dough difficult to roll and seal.
6. Roll the Stromboli
Starting from one long side, carefully roll the dough over the filling.
Continue rolling until you have a compact log.
Pinch the ends and the seam firmly to help seal the filling inside.
Place the Stromboli seam-side down on the baking sheet.
7. Make Small Cuts
Using a sharp knife, make several shallow diagonal cuts across the top of the Stromboli.
These small openings allow steam to escape while the Stromboli bakes.
8. Prepare the Garlic Butter
In a small bowl, combine the 2 tablespoons of melted butter with ½ teaspoon of garlic powder.
Mix well.
9. Add the Garlic Butter and Garnish
Brush the garlic butter generously over the top of the Stromboli.
Sprinkle a little additional mozzarella over the surface, followed by the chopped fresh parsley.
10. Bake
Place the baking sheet in the preheated oven.
Bake for approximately 20–25 minutes, or until the crust is golden brown and the mozzarella is completely melted and bubbling.
The exact baking time may vary depending on the thickness of the dough and your oven.
11. Rest and Slice
Remove the Stromboli from the oven and let it rest for approximately 5 minutes.
Use a sharp knife to slice it into thick pieces.
Serve warm with a bowl of marinara sauce on the side for dipping.
Best Tips
Keep a small border around the dough when spreading the pesto. This makes sealing the Stromboli much easier.
Do not overfill the dough because excessive filling can cause the Stromboli to split while baking.
Roll the Stromboli firmly but gently. You want a compact roll without stretching or tearing the dough.
Always place the Stromboli seam-side down before baking to help prevent it from opening.
Make shallow cuts rather than deep cuts across the top. This allows steam to escape without exposing too much of the filling.
Let the Stromboli rest for five minutes before slicing so the melted cheese has time to settle.
Best Ingredient Options
Fresh pizza dough can be used instead of refrigerated dough if you prefer to make the dough from scratch.
Shredded mozzarella melts quickly and evenly, while fresh mozzarella provides a softer, creamier texture.
For extra flavor, use a high-quality basil pesto made with fresh herbs and olive oil.
A flavorful marinara sauce is ideal for dipping because its slightly acidic tomato flavor balances the richness of the cheese and pepperoni.
Recipe Variations
For a spicy Stromboli, add crushed red pepper flakes or sliced hot peppers to the filling.
For extra cheese flavor, combine mozzarella with Parmesan or provolone.
For a vegetable version, add thinly sliced bell peppers, mushrooms, onions, or spinach.
For an Italian herb flavor, sprinkle dried oregano or Italian seasoning over the pesto before adding the pepperoni.
What to Serve With
Serve this Stromboli with warm marinara sauce for dipping.
A simple green salad with a light vinaigrette makes a fresh side dish that balances the richness of the melted cheese.
Roasted vegetables or a bowl of tomato soup can also turn this Stromboli into a complete meal.
For parties, slice the Stromboli into smaller pieces and serve it as an easy appetizer.
Make-Ahead Instructions
You can assemble the Stromboli several hours before baking.
Prepare the roll, cover it tightly, and refrigerate it until you are ready to bake.
For the best results, allow the dough to sit at room temperature briefly while the oven preheats.
If the Stromboli is very cold when it goes into the oven, it may require a few extra minutes of baking time.
Storage
Allow leftover Stromboli to cool completely before storing.
Place the slices in an airtight container and refrigerate for up to 3–4 days.
Reheating
For the best texture, reheat Stromboli in an oven or air fryer.
Heat at approximately 180°C / 350°F until the center is hot and the cheese has melted again.
The microwave can also be used for convenience, although the crust will be softer.
Freezing
You can freeze Stromboli whole or in individual slices.
Allow it to cool completely, wrap it tightly in freezer-safe packaging, and freeze for up to approximately 2–3 months for the best quality.
Thaw refrigerated overnight before reheating when possible.
Common Mistakes to Avoid
Do not spread pesto all the way to the edges because it can make the dough difficult to seal.
Avoid adding too much cheese or pepperoni because excessive filling can cause the Stromboli to split.
Do not skip the small cuts on top because they help steam escape during baking.
Avoid slicing the Stromboli immediately after removing it from the oven. The five-minute resting period helps keep the filling together.
Make sure your oven is fully preheated before baking so the crust develops a golden, crisp exterior.
Nutrition Estimate
Nutrition will vary depending on the pizza dough, pesto, pepperoni, mozzarella, butter, and serving size.
| Nutrient | Estimated Amount Per Serving |
| Calories | 450–550 kcal |
| Protein | 20–25 g |
| Carbohydrates | 40–50 g |
| Fat | 22–30 g |
| Saturated Fat | 9–13 g |
| Fiber | 2–3 g |
| Sugar | 3–5 g |
| Sodium | 900–1,200 mg |
Frequently Asked Questions
Can I use homemade pizza dough?
Yes. Homemade pizza dough works very well. Roll it into a large rectangle and keep it at an even thickness.
Can I prepare Stromboli ahead of time?
Yes. You can assemble it several hours in advance, cover it, and refrigerate it until you are ready to bake.
Why did my Stromboli open during baking?
This can happen if the dough was not sealed properly or if there was too much filling. Pinch the seam firmly and place the Stromboli seam-side down.
Can I use a different cheese?
Absolutely. Mozzarella can be combined with provolone, Parmesan, or another cheese that melts well.
Do I have to use pesto?
No. You can replace pesto with pizza sauce, marinara sauce, garlic butter, or another flavorful spread.
How do I make the crust extra crispy?
Avoid adding too much wet filling and make sure the oven is fully preheated. Baking on a preheated baking sheet or pizza stone can also help create a crispier bottom.
Can I freeze leftover Stromboli?
Yes. Wrap cooled slices tightly and freeze them for up to approximately 2–3 months for the best quality.
Final Thoughts
This Pepperoni & Mozzarella Stromboli is an easy and delicious way to turn simple pizza ingredients into a fun homemade meal.
With its golden crust, flavorful pesto, savory pepperoni, melted mozzarella, and garlic-butter topping, every slice is packed with comforting flavor.
Serve it warm with marinara sauce for dipping and enjoy it as a family dinner, weekend treat, party appetizer, or game-night snack.