Pepperoni Stromboli Recipes

Steps:

• Remove dough from package and roll out on lightly floured surface to desired size.
• Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
• Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
• Roll up the stromboli slowly.
• Combine melted butter, garlic, parsley, salt, and pepper.
• Brush the butter mixture onto the stromboli, evenly coating each side.
• Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
• Enjoy!

Steps:

• Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 16x12-inch rectangle.
• To make each stromboli, spread thin layer of pasta sauce over dough rectangle. Sprinkle with mozzarella cheese and oregano. Top with pepperoni. Fold in sides; roll up dough jelly-roll fashion. Place seam down on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cut stromboli into slices to serve.

Steps:

• Prepare dough as directed on package. Roll out into a rectangle.
• Mix next seven ingredients � spread on rolled out dough.
• Layer with pepperoni and mozzarella.
• Roll like a jellyroll, brush with egg white. Bake at 350 for 20-25 minutes.
• Serve slices with pizza sauce for dipping. Makes 2 rolls.

Steps:

• -Thaw out dough. To do this I usually use plastic wrap and spray it with Pam and wrap it loosely around the dough. This keeps it from getting dried out.
• -After the dough has risen, about 5-6 hours cut it in half so you have two little loaves.
• -Spread each half out so it looks like a rectangle. It should almost cover the whole tray, you want the dough to be pretty thin. I usually spray a pan with Pam and spread it out.
• -Cover the loaf with pepperoni and cheese.
• -Fold one half towards the middle and then fold the other half on top of it.
• -Pinch the ends closed.
• -cook at 350 degrees for 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 30 minutes, or until golden brown.

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.
• Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Reserve 2/3 cup of the marinara for dipping.
• Lightly flour a work surface. Roll the pizza dough out to a 12-by-15-inch rectangle. Cut the rectangle into fifteen 3-by-4-inch rectangles. Spread 1 teaspoon of the remaining marinara over each little rectangle, leaving a 1-inch unsauced border.
• Cover the sauce with 3 to 4 slices of pepperoni, and then 3 to 4 pieces of salami, neatly layering them. Top the meat with about 1 teaspoon each black olives and pepperoncini. Sprinkle 1 heaping tablespoon mozzarella on top of each.
• Roll each rectangle up like a burrito: Fold a long edge of each rectangle snugly over the filling, tuck in the sides and roll up tightly. Pinch the seams to seal. Put the stromboli seam-side down on the prepared baking sheet. Sprinkle the tops with Parmesan. Bake until golden brown,15 to 20 minutes.
• Meanwhile, microwave the reserved 2/3 cup marinara in a microwave-safe bowl until warm. Serve with the stromboli bites for dipping.

Steps:

• Punch dough down. On a lightly floured surface, roll each loaf into a 20x8-in. rectangle. , Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4-in. strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. , Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place braid on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese. Bake at 350° for 3 minutes or until golden brown.

Steps:

• Place each loaf of thawed bread dough in a greased glass bowl (turning once to grease top).
• Cover, and let rise in a warm place for approx 45 minutes, or until doubled; punch down dough.
• Roll each loaf into a 15x12-inch rectangle.
• In a small bowl, mix or whisk together the eggs, oil, garlic, salt, pepper, mustard and oregano; brush evenly over EACH dough to within 1/2-inch of edges (this mixture may be doubled if desired).
• Set the remaining egg mixture aside.
• Arrange beef, onion, cheeses and pepperoni on the dough, within 1/2-inch of the edges.
• Roll up the doughs into jelly-roll style, beginning with the long end first; seal the edges very well.
• Place seam-side down on a greased baking/cookie sheet or sheets.
• Brush with remaining egg mixture.
• Bake in a 375 degree oven, for 30-35 minutes, or until lightly golden.
• Let stand 5-10 minutes before cutting-- DELICIOUS!
• ***NOTE:The egg/spice mix may be doubled if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
• Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
• Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.

Steps:

• Preheat oven to 350 degrees F. Spread pizza crust out on non-stick cookie sheet. Spread sauce on first. Then add pepperoni and cheese.
• Carefully roll pizza crust up and move to center of the pan. Lay so the seam side is down and pinch the ends together.
• Bake for 30- 40 minutes or until crust is golden brown.

Steps:

• Preheat oven with pizza stone in it to 450 degrees.
• If you don't have a stone a baking sheet will do.
• Sprinkle a little flour on your work surface.
• Useing a rolling pin roll dough into a 10 x 14 inch rectangle.
• Cover the rectangle with layers of your desired toppings, leaving a 1 inch border around the sides and at the top.
• Mix the 3 cheeses and the herbs together in a small bowl and sprinkle over the top.
• Starting at the end closest to you, roll the stromboli into a log.
• Seal the dough by pinching firmly with fingertips on sides and ends.
• Sprinkle a little cornmeal on a pizza paddle and put stromboli on the paddle.
• Make sure the seam is on the bottom.
• Use a pastry brush or a mister to apply olive oil.
• Carefully place stromboli on preheated stone, turn down oven to 400 degrees and bake for 35 minutes.
• Carefully remove from oven and let rest for 5 minutes.
• Slice with a serrated knife.