Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Pepperoni Stromboli
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- Level: Easy
- Total: 3 hr (includes rising time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 798
- Total Fat
- 39 g
- Saturated Fat
- 16 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 9 g
- Sugar
- 21 g
- Protein
- 31 g
- Cholesterol
- 86 mg
- Sodium
- 1584 mg
In my family, pepperoni stromboli means it's time to celebrate. It always has a place on the table alongside a classic antipasti spread of cheeses, cured meats, olives, roasted peppers, and other Italian favorites. It disappears almost as soon as it's sliced, despite my grandma insisting, "Don't fill up, we still have multiple courses to go!" Of course, she's usually saying that while encouraging everyone to take another piece. The dough is one of my favorite recipes because it's incredibly versatile! It's the same one my family and I use for crispy, pan-baked rectangular pizzas, a recipe passed down from my great grandma. The secret ingredient is instant flour (sold in the slim blue canisters in most grocery stores and often used for thickening sauces and gravies). Combined with yeast and baked in a hot oven, it creates a beautifully crisp crust with a light, chewy interior. While pepperoni and cheese is my go-to filling, this stromboli is endlessly customizable, so feel free to fill it with your favorite meats, cheeses, and vegetables. Another family favorite filling is sautéed spinach with garlic, ricotta, mozzarella, and Pecorino Romano.
- Level: Easy
- Total: 3 hr (includes rising time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 798
- Total Fat
- 39 g
- Saturated Fat
- 16 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 9 g
- Sugar
- 21 g
- Protein
- 31 g
- Cholesterol
- 86 mg
- Sodium
- 1584 mg
Ingredients
Pizza Dough:
Pizza Sauce:
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Directions
- Preheat the oven to 420 degrees F (or 405 degrees F on the convection setting). Line a baking sheet with parchment paper or foil and grease with olive oil.
- Stir together the ricotta, granulated garlic, 1 cup of the mozzarella, and 2 tablespoons of the Pecorino Romano in a medium bowl. Season with a pinch of salt and a few grinds of black pepper.
- Roll out the Pizza Dough into about a 13-by-18-inch rectangle, roughly the size of the baking sheet. Spread the cheese mixture evenly over the dough, leaving a 1-inch border, then layer the pepperoni all over the cheese. Sprinkle the remaining mozzarella and 3 tablespoons of the Pecorino Romano evenly over the pepperoni.
- Starting with a long side of the rectangle, roll up the dough into a log and pinch the ends to seal. Place the stromboli seam-side down on the prepared baking sheet and curve it into a rainbow shape, tucking the ends under to seal the roll. Brush the top of the dough with the olive oil using a pastry brush, then sprinkle the stromboli with the Italian seasoning and remaining 1 tablespoon Pecorino Romano.
- Bake the stromboli until deep golden brown, 20 to 25 minutes. Let the stromboli rest for 10 to 15 minutes, then slice and serve with the Pizza Sauce.
Pizza Dough:
- In a small bowl or measuring cup, stir together the yeast, warm water, and sugar. Let it sit for 5 to 10 minutes or until the yeast blooms and gets foamy and puffed.
- In the bowl of a stand mixer with the dough hook attachment (you can also do this by hand with a bowl and a wooden spoon), stir together the instant flour and salt. With the mixer on medium-low speed, gradually pour in the yeast mixture a little at a time until the dough comes together. You want the dough to come away from the sides of the bowl and be moist but not sticky. It shouldn’t come off onto your hands when you touch it. If the dough is too sticky, add a little more flour; if it’s too dry, add a little water.
- Remove the dough from the bowl and gently knead and form it into a ball. Place the ball back into the bowl and loosely cover it with plastic wrap. Cover the tray with a damp towel and set it in a warm place to rise. Allow to rise for a minimum of 90 minutes and up to 2 hours.
Pizza Sauce:
- In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the onion and red pepper flakes. Using the side of your chef’s knife, gently smash the garlic cloves and add them to the pot. Sweat the onions and garlic until the onions start to soften and become fragrant, about 3 minutes. Add the tomatoes and continue to cook until the tomatoes start to soften, 10 to 15 minutes more. Use kitchen scissors to chop up the tomatoes into smaller chunks (you can also use a potato masher to smash them, but I like the scissors as it allows the sauce to be more chunky).
- Add the oregano, salt, a dash of sugar, and some ground black pepper. Tear half of the basil leaves and add them to the sauce. Allow the sauce to simmer on low heat for 5 minutes to 1 hour with the lid off. You want the flavors to really meld together.
- Taste the sauce and add more salt and sugar as needed. Add the remaining torn basil leaves right at the very end.
