Baked High-Protein Pepperoni Stromboli (Printable Version)

Protein-packed stromboli with beef, pepperoni, and mozzarella baked in golden pizza dough.

# What You'll Need:

→ Dough

01 - 1 pound refrigerated pizza dough

→ Filling

02 - 1/2 pound lean ground beef
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 3 ounces sliced pepperoni
10 - 1/4 cup pizza sauce, plus extra for serving
11 - 1 tablespoon fresh parsley, chopped (optional)

→ For Brushing

12 - 1 egg, beaten
13 - 1 tablespoon olive oil

# Cooking Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the ground beef with salt, pepper, oregano, and garlic powder until fully browned. Drain excess fat and let cool slightly.
03 - On a floured surface, roll out the pizza dough into a large rectangle approximately 12 by 16 inches.
04 - Spread the pizza sauce evenly over the dough, leaving a 1-inch border along the edges. Layer the cooked beef, mozzarella, Parmesan, and pepperoni over the sauce.
05 - Starting from one long edge, tightly roll up the dough into a log, pinching the seam and ends to seal completely.
06 - Transfer the stromboli to the prepared baking sheet, seam side down.
07 - Brush the top with beaten egg and drizzle with olive oil for shine and crispness.
08 - Using a sharp knife, make several diagonal slits on top to vent steam during baking.
09 - Bake for 25 to 30 minutes, until golden brown and cooked through.
10 - Cool for 5 to 10 minutes before slicing. Garnish with parsley if desired. Serve warm with extra pizza sauce for dipping.

# Expert Advice:

01 -
  • It's packed with 26 grams of protein per serving, so you'll actually feel satisfied, not like you're still hunting for snacks an hour later.
  • The whole thing comes together in under an hour, making it perfect for when you want homemade food without spending your evening in the kitchen.
  • You get that crispy golden exterior with a molten cheese center—basically pizza's cooler, more interesting cousin.
02 -
  • If you skip draining the ground beef fat, your filling becomes soggy and the crust gets greasy no matter how careful you are with the egg wash.
  • Don't roll the dough too thin or it'll tear when you're filling and rolling it—a little thickness gives you structural integrity and a better bite.
  • The resting period isn't optional if you want clean slices; I learned this the hard way by cutting too soon and watching melted cheese pour all over the cutting board.
03 -
  • Use a meat thermometer to check that the center hits 165°F if you're worried about doneness—take the guesswork out of it.
  • If your dough is fighting you during rolling, let it rest for 5 minutes under a towel and it'll relax and cooperate.
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