Can I freeze the stromboli before baking?

Absolutely. Prepare the stromboli as directed, then wrap it tightly in plastic wrap followed by foil. Freeze it for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as instructed.

What's the difference between stromboli and calzone?

While both are stuffed dough treats, stromboli is rolled like a log and sliced, whereas a calzone is folded like a pocket or half-moon. Stromboli usually has layers, and calzones have fillings in the center.

How do I prevent the stromboli from opening while baking?

Make sure to seal the seams tightly and place the roll seam-side down on the baking sheet. You can also pinch the ends closed and cut venting slits to release steam—this prevents pressure from building inside.

Can I use store-bought dough or should I make my own?

Store-bought pizza dough works just fine and is super convenient. However, if you have the time, homemade dough brings more flavor and texture. Either way, let it come to room temperature before rolling to avoid tearing.

Easy Tremendus Cheesy Pepperoni Stromboli Recipe

Name: Tremendus Cheesy Pepperoni Stromboli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pizza dough, rolled into a rectangle; 1 cup shredded mozzarella cheese; 1/2 cup sliced pepperoni; 1/4 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1 egg, beaten (for egg wash); 1/2 cup marinara sauce (for dipping)

Description

A crispy, golden-brown stromboli packed with mozzarella, pepperoni, Parmesan, and Italian herbs, baked to perfection and served with marinara sauce for dipping. Perfect for weeknight dinners, parties, or game day snacks.

Ingredients

Scale

1 pizza dough, rolled into a rectangle
1 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1 egg, beaten (for egg wash)
1/2 cup marinara sauce (for dipping)

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Instructions

Preheat oven to 375°F (190°C).
Roll out pizza dough into a 12×14-inch rectangle on a floured surface.
Sprinkle mozzarella evenly over the dough, leaving a 1-inch border.
Layer pepperoni slices over the cheese.
Sprinkle Parmesan cheese and Italian seasoning on top.
Roll dough tightly from the long edge, tuck the ends in, and seal the seam.
Place seam-side down on a parchment-lined baking sheet.
Brush top with beaten egg and cut 3–5 small slits on top.
Bake for 25–30 minutes until crust is golden brown and crispy.
Let cool for 5 minutes before slicing and serve with marinara sauce.

Notes

Use turkey pepperoni or reduce cheese for a lighter version.
Can be frozen before or after baking—wrap tightly for up to 2 months.
For extra crispness, reheat leftovers in the oven or air fryer.
Add vegetables or swap meats for custom variations.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 2g
Sodium: 720mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 15g
Cholesterol: 55mg