Freezer Meal Recipes: Pepperoni Pizza Stromboli

Easy and Delicious Pepperoni Stromboli Recipe!

Stromboli is similar to a calzone, but relies on a sturdy filling of layered deli meats and cheese. Like a rolled sandwich with a crispy, golden crust! Yum. This pepperoni version is a family favorite!

There are several different options for the dough, depending on your preference and available time. You can make 1 pound of your own pizza dough, buy 1 pound of pre-made dough from the store, buy dough from a local pizzeria, or get a Pillsbury canister of pizza dough (12- or 13.8-ounce) from the grocery store.

I actually got my pizza dough from a local pizzeria. It is cheap, but still great quality, and it took a lot less of my time than making my own. Since my hubby works with Pizza Pie Cafe ♥, it was especially easy and inexpensive for me to acquire the dough and other high quality ingredients. Lucky me, right? 😉

I use a basting brush to brush water around the edges, but you could probably use a paper towel too. Just get the edges of dough moist so it will stick to itself when you roll it up.

Once the dough is all rolled up, you can wrap it in plastic wrap and refrigerate for up to 24 hours. Before baking, brush lightly beaten egg over the cylinder of dough and sprinkle sesame seeds and Kosher salt over the top.

Another option is to wrap it in plastic wrap and foil and freeze it. You will want to let it mostly thaw in the refrigerator before baking, or you can try par-baking (partially cooking) the stromboli covered before freezing. If it is par-baked, you will not need to let it thaw from frozen before completing the cooking. Just increase the covered baking time to adequately cook the interior before browning and serving.

Covering the stromboli with foil during the first part of baking allows the cheeses to melt and the interior to be warmed through, without letting the crust get too dark. Once you remove the foil, the crust will start to brown more.

Letting the stromboli sit for 5 minutes after baking allows the cheese to set up a bit and prevents it from oozing out when you slice it.

Serve with pizza sauce, if desired. (I froze some pizza sauce in an ice cube tray to keep it with the frozen stromboli.) Enjoy!

I think this is the best bread knife ever! I have the 8-inch.

Learn More About Freezer Meal Cooking:

• Why you NEED Freezer Meal Cooking in your life!
• How to start a Freezer Meal Group (Should you?)
• 24 Freezer Meal Hacks you need to learn
• Foods That Don’t Freeze Well
• Freezer Meal eBook

Freezer Meal Recipes: Pepperoni Pizza Stromboli

My kids still beg me to make this pepperoni stromboli for dinner regularly! The best part is that you can make it up to 24 hours in advance or even freeze for later.

4.75 / 5 ( 4 Reviews )

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Ingredients

• olive oil
• 1 pound pizza dough
• 4 ounces thinly sliced pepperoni
• 6 ounces shredded mozzarella cheese about 1 1/2 cups
• 1 ounce Parmesan cheese grated (about 1/2 cup)
• 1 large egg lightly beaten
• 1 teaspoon sesame seeds
• Kosher salt optional

Instructions

• Preheat oven to 400°F/200°C. Brush a rimmed baking sheet lightly with oil; set aside.
• On a lightly floured surface, roll the rough into a 12 by 10-inch rectangle, about 1/4 inch thick. Place the mozzarella and pepperoni over the dough, leaving a 1-inch border along the edges. Top with the Parmesan.
• Brush the edges of the dough with water. Starting from a long side, roll the dough tightly into a long cylinder, pressing the edges to seal. Transfer the stromboli to the prepared baking sheet, seam side down.
• Brush egg over the top and sprinkle with sesame seeds and kosher salt (if using). Cover the stromboli lightly with aluminum foil that has been sprayed with nonstick spray and bake for 25 minutes. Remove the foil and continue to bake until the crust is golden, about 10-15 minutes. Transfer the stromboli to a wire rack and let cool 5 minutes. Then slice into 2-inch pieces.

Preparing For the Freezer:

• After rolling the dough and toppings into stromboli, wrap the cylinder of dough in plastic wrap. You can refrigerate it for up to 24 hours at this point or continue to wrap in a layer of foil and freeze it.

Prepare after Freezing:

• Let thaw in the refrigerator overnight. Then let it sit out for a few hours to come to room temperature before baking. Remove the foil and plastic wrap. Brush with egg and sprinkle with sesame seeds and Kosher salt. Bake as instructed above. (Extend the covered cooking time if the interior is not entirely thawed.)

Nutrition

Calories: 593kcal | Carbohydrates: 55g | Protein: 29g | Fat: 29g | Sodium: 1715mg | Fiber: 2g | Sugar: 8g