Two Cheese Pepperoni Stromboli
Submitted by norly
Two-cheese pepperoni stromboli rolls melty mozzarella and provolone with spicy pepperoni inside a frozen bread dough loaf. An easy, crowd-pleasing handheld that slices into cheesy, golden spirals.
YIELD
16 servingsPREP
80 minCOOK
20 minREADY
110 minStromboli is the lazy genius of party food: all the flavors of pizza rolled into a sliceable loaf, with a shortcut that makes it weeknight-doable. This one starts with frozen bread dough, so there’s no mixing or kneading; just thaw it and roll it out thin.
The two-cheese move is what sets it apart. Mozzarella melts into stretchy strings while sharper provolone brings a tangy backbone, so it’s not the one-note cheese pull of a basic roll. Layer the pepperoni and cheese over the dough, then roll it up tight and crimp the seam and ends with a fork so nothing leaks.
Poke the tines all over the top; those little vents let steam escape so the loaf bakes through without bursting. Bake until as golden as you like, then slice into pinwheels.
Chef Tips
- Grease the board, rolling pin and waxed paper well; thawed bread dough is sticky and tears easily.
- Roll the dough thin, around 18 inches long, so the finished loaf is packed with pepperoni-and-cheese spirals.
- Crimp the seam and ends tightly with a fork, then poke vents across the top so steam escapes instead of blowing it open.
- Let it rest a few minutes after baking before slicing, so the cheese sets enough to cut cleanly.
Variations
- Add sauteed peppers, onions or mushrooms for a supreme-style filling.
- Brush the top with garlic butter and sprinkle with parmesan before baking.
- Serve with warm marinara on the side for dipping.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Thaw the two loaves on a piece of waxed paper that has been greased with Crisco so bread will not stick to surface.
It will take about one hour to thaw on countertop or 5 to 6 minutes on defrost in the microwave.
The bread does not have to rise.
Using Crisco, grease the board and rolling pin.
This is important.
For each loaf: Roll out the dough into a rectangle about 18 inches long.
Lay the pepperoni on the dough, approximately 6 to 8 slices, across and 5 or 6 rows down to cover the dough.
Then lay the cheese on top of that.
Pick up the dough and flop over the first turn and then carefully continue to roll it until loaf is formed.
Turn up each end.
Using the tines of a fork press along the seam and the ends, then poke the tines all over the loaf.
Put the loaf on a broiler pan and bake it for about 20 minutes at 350℉ (180℃) F or until as brown as you like
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