Homemade pepperoni stromboli recipe that freezes great for eating later or bake right away and enjoy!
Course Entree
Cuisine Italian
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4
Author Sarah @ Must Have Mom
Ingredients
Stromboli:
1pkg provolone
2pkgs pepperoni
8Cmozzarella cheese
1Can pizza sauce
4balls pizza dough
Pizza Dough:
3CWarm Water105-115 degrees
2TbspSugar
2TbspYeast
1TspSalt
7-9CupsFlour
Topping:
1/2CParmesan Cheese
2TspKosher Salt
2TbspGarlic Powder
2TspOregano
2TspBasil
2TspMarjoram
2TspParsley
Instructions
Make dough first. Combine water, sugar and yeast in large bowl. Let Stand 10 min or until yeast is bubbly.
Add salt and stir.
Add 1 C flour and mix well.
Gradually add more flour (6-8 Cups total) until dough starts to pull away from sides of bowl and barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in bowl. Cover and let rise 45 minutes or until doubled in size.
Remove from bowl and place on lightly floured surface. For this recipe you will separate into 4 balls to make 4 stromboli. This recipe can also be used for delicious breadsticks!
Next make topping. Combine all ingredients and store in shaker. I used an empty parmesan cheese container and doubled the recipe so I would have some to use on breadsticks later! Store in fridge.
Now make Stromboli:
Roll 1 dough ball into rectangle. Layer cheese and pepperoni on one side of rectangle leaving the other side bare, then top with sauce. Add another layer of cheese on top so the sauce is not touching the dough at all.
Fold over the empty side and pinch together the seam to seal.
Brush the top with olive oil and sprinkle topping on it.
Wrap in saran wrap then foil to freeze.
Cooking Day:
Defrost fully in fridge overnight.
Place in warm oven to rise and once it has risen crank up the heat to 375 degrees.
Bake on pizza stone for best results!
Cook until bottom is cooked through 20-30 minutes.