Baked High-Protein Pepperoni Stromboli

This Baked High-Protein Pepperoni Stromboli is a hearty, protein-packed twist on a classic Italian-American favorite. Featuring lean ground beef, savory pepperoni, and gooey mozzarella cheese rolled into a golden pizza dough, it is the perfect satisfying meal or snack for those looking for a delicious way to hit their protein goals.

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The key to this dish is the balance between the crisp, golden crust and the savory, cheesy filling. By seasoning the lean beef with garlic, oregano, and black pepper, you create a flavor profile that stands up beautifully to the saltiness of the pepperoni and the richness of the mozzarella.

Ingredients

• 1 pound (450 g) refrigerated pizza dough
• 1/2 pound (225 g) lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup (120 g) shredded mozzarella cheese
• 1/2 cup (60 g) grated Parmesan cheese
• 3 ounces (85 g) sliced pepperoni
• 1/4 cup (60 ml) pizza sauce (plus extra for serving)
• 1 tablespoon chopped fresh parsley (optional)
• 1 egg, beaten
• 1 tablespoon olive oil

Instructions

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a skillet over medium heat, cook the ground beef with salt, pepper, oregano, and garlic powder until fully browned. Drain excess fat and let cool slightly.

Step 3

On a floured surface, roll out the pizza dough into a large rectangle (about 12x16 inches/30x40 cm).

Step 4

Spread the pizza sauce evenly over the dough, leaving a 1-inch (2.5 cm) border along the edges.

Step 5

Evenly layer the cooked beef, mozzarella, Parmesan, and pepperoni over the sauce.

Step 6

Starting from one long edge, tightly roll up the dough into a log, pinching the seam and ends to seal.

Step 7

Transfer the stromboli to the prepared baking sheet, seam side down.

Step 8

Brush the top with beaten egg and drizzle with olive oil for shine and crispness.

Step 9

Using a sharp knife, make several diagonal slits on top to vent steam.

Step 10

Bake for 25–30 minutes, until golden brown and cooked through.

Step 11

Cool for 5–10 minutes before slicing. Garnish with parsley if desired. Serve warm with extra pizza sauce for dipping.

Zusatztipps für die Zubereitung

To ensure your stromboli has a beautiful finish and the perfect texture, always drain the excess fat from your beef after browning. This prevents the dough from becoming soggy. Additionally, brushing the top with a combination of beaten egg and olive oil creates that signature golden-brown, crispy exterior.

Varianten und Anpassungen

You can easily customize this recipe to suit your dietary needs or flavor preferences. Swap the ground beef for ground turkey or chicken for a lighter, leaner option. For an extra boost of nutrition and flavor, try adding sautéed bell peppers or onions to the filling before rolling.

Serviervorschläge

Serve the stromboli warm, sliced into thick pieces to show off the beautiful layers. A garnish of fresh parsley adds a touch of brightness. Always provide a side of extra warm pizza sauce or marinara for dipping to enhance the Italian-American experience.

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Whether you're looking for a post-workout meal or a fun weekend dinner, this High-Protein Pepperoni Stromboli is sure to satisfy. With its perfect blend of meat, cheese, and golden dough, it’s a recipe you’ll return to again and again.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, assemble the stromboli completely, wrap tightly in plastic, and refrigerate up to 12 hours before baking. Add 2-3 minutes to the baking time if baking cold from the refrigerator.

→ What's the best way to reheat leftovers?

Reheat slices in a 350°F oven for 8-10 minutes until heated through and crispy. Avoid microwaving as the dough will become soggy.

→ Can I freeze unbaked stromboli?

Absolutely. Wrap the assembled unbaked stromboli tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ Why do I need to let it rest before slicing?

Resting for 5-10 minutes allows the melted cheese to set slightly, preventing it from oozing out when you cut into the stromboli. This keeps all the delicious filling intact.

→ What other proteins work well in this?

Ground turkey or chicken makes a lighter alternative. You could also use cooked Italian sausage or add diced ham for variety. Adjust cooking time accordingly if using pre-cooked meats.