Baked High-Protein Pepperoni Stromboli

There's something about the smell of ground beef browning in a hot skillet that makes you feel like you're actually accomplishing something in the kitchen. One lazy Sunday afternoon, I was tired of the same old sandwiches and wanted something that felt substantial without being fussy. That's when I decided to stuff all my favorite pizza toppings into a roll of dough and bake it until golden. The first slice came out perfect—cheese pulling everywhere, pepperoni edges crisped just right—and I realized I'd accidentally created my new favorite weeknight hero.

My partner walked in halfway through cooking and just stood there sniffing the air like a dog catching a scent. By the time I pulled it out of the oven, the whole apartment smelled like an Italian deli, and suddenly I had a sous chef who wanted to be deeply involved in the slicing and eating phases. That's when I knew this recipe was a keeper—it's the kind of dish that makes people genuinely excited to sit down and eat together.

Ingredients

• 1 pound refrigerated pizza dough: Don't waste time making dough from scratch here—the store-bought stuff saves you 30 minutes and works beautifully when you brush it with egg wash.
• 1/2 pound lean ground beef: The leaner you go, the less grease pools in your pan and the cleaner your filling stays.
• Salt, black pepper, dried oregano, and garlic powder: This simple four-part seasoning blend is all you need—it won't compete with the cheese and pepperoni.
• 1 cup shredded mozzarella cheese: Shred it yourself if you have time; pre-shredded works, but fresh shreds melt more smoothly.
• 1/2 cup grated Parmesan cheese: This adds a sharp, nutty depth that plain mozzarella alone can't deliver.
• 3 ounces sliced pepperoni: Buy the thicker deli slices if you can find them—they get crispy edges in the oven instead of turning to grease.
• 1/4 cup pizza sauce: Use your favorite brand, or make a quick one if you're feeling ambitious.
• 1 egg beaten with 1 tablespoon olive oil: This mixture creates that glossy, crackling crust that makes people's eyes light up when you slice into it.

Instructions

Brown the beef with intention:

Get your skillet hot before adding the ground beef, then sprinkle it with salt, pepper, oregano, and garlic powder as it cooks. Once it's completely browned with no pink remaining, drain off any excess fat into a small bowl—you want the filling savory, not swimming in grease.

Stretch and shape your dough:

On a lightly floured surface, roll the pizza dough into a large rectangle about 12 by 16 inches. Don't stress if it's not perfect; rustic is better than fussy here.

Sauce and layer strategically:

Spread the pizza sauce in an even layer, leaving a 1-inch border all around so you have space to seal the edges. Then layer your beef, mozzarella, Parmesan, and pepperoni in that order—it matters because the cheese will meld with the meat underneath.

Roll it tight and seal it well:

Starting from one long edge, roll the dough toward you like you're making a jelly roll, pressing gently as you go. Once it's rolled, pinch the seam and both ends firmly so nothing escapes during baking.

Brush and vent for crispiness:

Place the stromboli seam-side down on your parchment-lined baking sheet, then brush the entire top with your egg-oil mixture. With a sharp knife, make 3 or 4 diagonal slits across the top to let steam escape and give it those beautiful baked lines.

Bake until golden and cooked through:

Pop it into a preheated 400°F oven for 25 to 30 minutes, watching for a deep golden-brown color. You'll know it's done when the crust sounds hollow if you tap it gently.

Rest before you slice:

Let it sit for 5 to 10 minutes out of the oven—I know it's hard to wait, but this resting time keeps the filling from spilling out everywhere when you cut into it.

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The first time someone took a slice and bit into it without hesitation, the cheese was so perfectly gooey it created this moment of pure contentment on their face. That's the magic of a stromboli—it's more than filling, it's a small celebration in bread form.

Why This Beats Traditional Pizza

A stromboli is essentially pizza's more sophisticated older sibling. Instead of spreading toppings on a flat surface, you're encasing them in dough, which means you get that crispy exterior, the melted interior, and a completely different eating experience. You can hold it, you can bite through layers of flavor at once, and somehow it feels more intentional than grabbing a slice. Plus, because everything is wrapped up, the cheese doesn't dry out during baking—it stays creamy and delicious.

Customization Ideas That Actually Work

The beauty of this stromboli is that it's flexible without becoming a mess. Swap the ground beef for ground turkey or chicken if you want to lighten it, and it'll cook in exactly the same amount of time. I've added sautéed bell peppers, caramelized onions, and even a handful of fresh spinach (squeezed dry first, important detail) without any issues. The only rule is: don't overstuff it, or the dough won't seal properly and your filling will leak out during baking.

Serving and Storage Wisdom

Serve it warm with extra pizza sauce on the side for dipping—something about that tangy warmth against the rich, meaty filling just works. Leftovers actually reheat beautifully in a 350°F oven for about 10 minutes, and yes, cold stromboli makes a legitimately good lunch the next day.

• Slice it with a serrated knife for cleaner cuts and less dragging through the hot cheese inside.
• If you're meal prepping, wrap individual slices tightly in foil and they'll keep in the fridge for up to four days.
• Make it ahead of time up to the baking step, cover it with plastic wrap, and refrigerate—just add a minute or two to the baking time if it goes in cold.

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This stromboli has become my go-to when I want to feel like I cooked something impressive without the stress. It's hearty enough to satisfy, comes together quickly enough for a weeknight, and tastes like you spent way more time on it than you actually did.

Recipe FAQs

→ Can I make this stromboli ahead of time?

Yes, assemble the stromboli up to 24 hours ahead and refrigerate unbaked. Let it come to room temperature for 20 minutes before baking as directed.

→ What's the best way to reheat leftovers?

Reheat slices in a 350°F oven for 10-12 minutes until hot and crispy. Avoid microwaving to maintain the crispy crust texture.

→ Can I use homemade pizza dough?

Absolutely. Use your favorite homemade pizza dough recipe instead of refrigerated store-bought dough. Just ensure it's rolled out to the same rectangular dimensions.

→ How do I prevent the filling from leaking?

Make sure to drain the cooked beef thoroughly and leave a 1-inch border when layering ingredients. Pinch the seams and ends tightly to seal everything inside.

→ What other proteins work well in this?

Italian sausage, ground turkey, or cooked chicken all make excellent substitutes for the ground beef while keeping the high protein content.

→ Why cut slits in the top before baking?

The diagonal slits allow steam to escape during baking, preventing the stromboli from bursting and ensuring even cooking throughout.