Baked High-Protein Pepperoni Stromboli

My neighbor Marco showed up one afternoon with leftover pizza dough and a jar of homemade marinara, insisting we make something "more exciting than just bread." We started layering ground beef, pepperoni, and cheese right there on his kitchen counter, and the whole thing came together so naturally that I've been making it ever since. There's something deeply satisfying about rolling up all that protein and cheese into one golden, sliceable package—it feels both impressive and completely approachable.

I made this for a weeknight dinner when my sister was visiting, and she ate two slices standing up at the kitchen island while still in her coat—that's when I knew it had staying power. The golden crust crackled under the knife, steam escaped from those diagonal slits, and the cheese was perfectly melted but not greasy. It felt like we'd accomplished something without actually trying hard.

Ingredients

• Pizza dough (1 pound): Store-bought saves time and honestly makes no difference in the final result; use whatever brand feels reliable to you.
• Lean ground beef (8 oz): The leanness matters here because it won't pool with grease inside the roll, keeping your filling cohesive.
• Pepperoni slices (2 oz): Don't skip this or substitute—the slight char and seasoning are non-negotiable for authentic flavor.
• Shredded mozzarella (2 cups): Use the real stuff, not the pre-shredded kind if you can help it; it melts more smoothly and won't clump.
• Grated Parmesan (1/2 cup): This adds sharpness and prevents the filling from feeling one-note cheesy.
• Onions and garlic (1/2 cup onion, 2 cloves garlic): Sauté these first to soften them and build a proper flavor base for the meat.
• Dried Italian herbs (1 tsp): A pinch of oregano and basil ties the whole Italian-American vibe together without overwhelming anything.
• Red pepper flakes (1/4 tsp, optional): Keep this optional; add it only if you want heat that announces itself.
• Egg wash (1 beaten egg): This creates that glossy, bakery-style top that makes people assume you tried harder than you actually did.
• Olive oil (1 tbsp): Just enough to sauté the aromatics without making the filling slick.
• Marinara sauce, for serving: Warm it gently while the stromboli rests; cold sauce on hot food is a missed opportunity.

Instructions

Prep your workspace:

Preheat the oven to 400°F and line your baking sheet with parchment paper so nothing sticks and cleanup stays minimal. Have all your ingredients measured and within arm's reach before you start cooking.

Build your flavor base:

Heat olive oil in a skillet and sauté the onions until they turn translucent and soft, about 2 to 3 minutes. Add garlic for just 30 seconds—you want it fragrant but not browned, which would taste bitter.

Brown the beef properly:

Add your ground beef and break it into small pieces as it cooks, making sure no big clumps remain. Season generously with salt, pepper, Italian herbs, and red pepper flakes if using, then cook until the meat is completely browned with no pink spots—about 5 minutes. Let it cool for 5 minutes so it doesn't make the dough soggy.

Roll out your canvas:

On a lightly floured surface, stretch and roll the pizza dough into a large rectangle roughly 12 by 16 inches. Work gently so the dough doesn't spring back, and aim for an even thickness throughout.

Layer like you mean it:

Spread the cooled beef mixture evenly across the dough, leaving a 1-inch border on all sides so you have something to seal with. Layer pepperoni slices over the beef next, spacing them so they're distributed evenly, then top with both cheeses in an even layer.

Roll and seal:

Starting from a long edge, roll the dough tightly into a log as if you're making cinnamon rolls, then pinch the seam and both ends firmly to seal so nothing escapes while baking. Place it seam-side down on your prepared baking sheet.

Finish with shine:

Brush the top generously with your beaten egg wash, which will give it that golden, bakery-quality finish. Using a sharp knife, score 3 to 4 diagonal slits into the top surface to let steam escape and keep the inside from getting soggy.

Bake until golden:

Bake for 25 to 30 minutes until the top is deep golden brown and the dough is cooked through. Let it rest for 5 minutes—this lets everything set so when you slice it, the filling stays inside where it belongs.

Slice and serve:

Slice with a sharp serrated knife and serve immediately with warm marinara sauce for dipping.

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The moment I watched someone cut into their first slice and see all those layers intact—the meat, the pepperoni, the cheese, the golden crust—something clicked. It wasn't just dinner; it was proof that simple ingredients and a little technique could create something that felt elegant without being fussy.

Why This Works as a High-Protein Meal

The lean ground beef gives you serious protein without the heaviness of fattier cuts, and when you combine it with two cheeses and pepperoni, you're looking at 37 grams of protein per serving. The pizza dough provides structure and carbs to balance things out, so you're not eating pure protein density—instead you get a genuinely satisfying, complete meal that doesn't feel restricted or overly muscular. This is the kind of dish that works equally well for meal prep or casual weeknight cooking.

How to Make It Your Own

Once you understand the basic architecture, the stromboli becomes a blank canvas. I've made versions with sautéed bell peppers, spinach, and mushrooms folded into the meat mixture, and they all work beautifully as long as you keep the ratio of wet ingredients minimal. If you're not a beef person, ground turkey or chicken works just as well, though you might add a tablespoon of marinara to the meat mixture for moisture since poultry is leaner. For lower-fat versions, use low-fat mozzarella and skip the pepperoni, layering in extra herbs and vegetables instead.

Serving and Storage Wisdom

Serve this warm with marinara sauce for dipping, a simple green salad to cut through the richness, and maybe a light Italian red wine if that's your thing. Leftovers actually hold up better than you'd expect—wrap the cooled stromboli tightly and refrigerate for up to 3 days, then reheat slices gently in a 350°F oven for about 8 minutes so the crust doesn't dry out.

• Slice with a sharp serrated knife while the stromboli is still warm so the filling stays intact and doesn't spill everywhere.
• Make it ahead and freeze the unbaked roll wrapped in plastic wrap and foil; thaw overnight and add an extra 5 minutes to the baking time.
• If the top is browning too fast, tent it loosely with foil for the last 10 minutes of baking.

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This stromboli has become my answer to the question of what to cook when I want something that feels both comforting and a little bit impressive. It's one of those rare recipes that looks more complicated than it actually is.

Recipe FAQs

→ Can I prepare stromboli ahead of time?

Yes, assemble the stromboli completely and refrigerate it for up to 12 hours before baking. Let it sit at room temperature for 20 minutes, brush with egg wash, then bake as directed. You can also freeze the assembled, unbaked stromboli for up to 3 months.

→ What's the difference between stromboli and calzone?

Stromboli is rolled into a cylindrical log and typically sliced before serving, while calzones are folded into a half-moon shape and eaten whole. Stromboli usually has the sauce on the side for dipping, whereas calzones often contain sauce inside.

→ How do I know when the stromboli is fully cooked?

The stromboli is done when the crust is deep golden brown and sounds hollow when tapped. An instant-read thermometer inserted into the center should read at least 190°F (88°C). If the crust browns too quickly, tent with foil.

→ Can I make this with homemade dough?

Absolutely. Use your favorite homemade pizza dough recipe—just allow enough time for the dough to rise before rolling. Homemade dough develops excellent flavor and texture, though store-bought offers a convenient weeknight shortcut.

→ What sides pair well with stromboli?

A crisp green salad with vinaigrette balances the richness. Roasted vegetables like broccoli or cauliflower work well. For a classic Italian-American spread, add garlic bread and a light red wine such as Chianti or Barbera.

→ How should I store leftovers?

Refrigerate cooled slices in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 10 minutes, or microwave individual slices for 1-2 minutes. The crust softens when refrigerated but recrisps nicely in the oven.