High-Protein Pepperoni Stromboli (Printable)

A protein-packed Italian-American classic with beef, pepperoni, and melted cheese baked in pizza dough until golden.

# What Goes In:

→ Dough

01 - 1 pound pizza dough, store-bought or homemade

→ Meat & Cheese Filling

02 - 8 ounces lean ground beef
03 - 2 ounces pepperoni slices
04 - 2 cups shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables & Seasoning

06 - 1/2 cup chopped onions
07 - 2 cloves garlic, minced
08 - 1 teaspoon dried Italian herbs
09 - 1/4 teaspoon crushed red pepper flakes
10 - Salt and black pepper to taste

→ Extras

11 - 1 large egg, beaten for egg wash
12 - 1 tablespoon olive oil
13 - Marinara sauce for serving

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Sauté onions for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking it into small pieces as it cooks. Season with salt, pepper, Italian herbs, and red pepper flakes. Cook until browned and no longer pink, approximately 5 to 7 minutes. Remove from heat and allow to cool for 5 minutes.
04 - On a lightly floured surface, roll out pizza dough into a large rectangle approximately 12 by 16 inches.
05 - Spread cooled beef mixture evenly over dough, leaving a 1-inch border on all sides.
06 - Arrange pepperoni slices over beef layer. Sprinkle mozzarella and Parmesan cheeses evenly across the entire surface.
07 - Starting from a long edge, tightly roll dough into a log shape. Pinch and seal both ends and the seam along the bottom.
08 - Place stromboli seam-side down on prepared baking sheet. Brush entire top surface with beaten egg.
09 - Using a sharp knife, make 3 to 4 diagonal slits across the top of the stromboli.
10 - Bake for 25 to 30 minutes until golden brown and cooked through. Allow to rest for 5 minutes before slicing.
11 - Slice into individual portions and serve with warm marinara sauce.

# Expert Advice:

01 -
  • It's a complete protein powerhouse that actually tastes indulgent, not like you're sacrificing flavor for muscle-building goals.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
  • You can customize the filling endlessly without losing what makes it fundamentally satisfying.
02 -
  • Letting the beef mixture cool is not optional—a hot filling will make your dough soggy and your cheese will melt unevenly before baking even starts.
  • Rolling the dough firmly and sealing the seam thoroughly prevents your filling from leaking out during baking, which changes the whole texture and makes cleanup harder than it needs to be.
  • That egg wash is what separates homemade from store-bought looking stromboli—it's the difference between golden and pale.
03 -
  • If your dough springs back when rolling, let it rest for 5 minutes and come back to it—it's telling you it needs a break and will cooperate better.
  • Make sure your oven is fully preheated before the stromboli goes in; a cool oven means the bottom stays doughy and the top overbakes trying to catch up.
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