Save It There was this Tuesday night when I had leftover pizza dough in the fridge and a craving for something hearty but different. I spotted the pepperoni and ground beef, and suddenly remembered my neighbor Carlo mentioning stromboli like it was the easiest thing in the world. That first attempt was messy, the seam split open, cheese oozed everywhere, but when I pulled that golden log out of the oven, the smell alone made me forget every mistake. My kitchen smelled like a pizzeria, and I was hooked.
I made this for my brother and his workout buddies after they finished a long Saturday hike. They were skeptical at first, calling it fancy Hot Pockets, but then they devoured every slice and asked for the recipe. Watching four grown men fight over the last piece while dipping it in marinara was one of my prouder cooking moments. It became my go-to whenever I needed to feed hungry people without spending hours in the kitchen.
Ingredients
- Pizza dough (1 pound): The foundation of everything, and store-bought works beautifully if you let it come to room temperature so it rolls without snapping back.
- Lean ground beef (8 oz): Keeps the protein high and the grease low, and browning it with aromatics makes all the difference in flavor depth.
- Pepperoni slices (2 oz): Adds that spicy, salty kick and those little pockets of oil that crisp up during baking.
- Shredded mozzarella cheese (2 cups): Melts into stretchy, gooey perfection and binds everything together when you roll it up.
- Grated Parmesan cheese (1/2 cup): Brings a sharp, nutty edge that balances the richness and adds umami.
- Chopped onions (1/2 cup): Sautéed until soft, they sweeten the beef mixture and add moisture without making it soggy.
- Garlic (2 cloves, minced): A brief hit in the pan releases its aroma and deepens the savory base.
- Dried Italian herbs (1 tsp): Oregano and basil echo classic pizza flavors and tie the whole filling together.
- Crushed red pepper flakes (1/4 tsp, optional): A little heat that sneaks up on you, especially if you love a bit of spice.
- Salt and black pepper: Essential for bringing out the flavor in the beef and balancing the cheese.
- Egg (1, beaten): Brushed on top, it gives the crust that shiny, bakery-style finish.
- Olive oil (1 tbsp): For sautéing the aromatics and keeping everything from sticking.
- Marinara sauce: Warm and tangy, it is the perfect dip that makes each bite even better.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment so nothing sticks. This step sets you up for an easy cleanup later.
- Cook the aromatics:
- Heat olive oil in a skillet over medium heat, add onions, and let them soften for 2 to 3 minutes until translucent. Toss in garlic and cook just 30 seconds until fragrant.
- Brown the beef:
- Add ground beef, breaking it apart with a wooden spoon as it cooks. Season with salt, pepper, Italian herbs, and red pepper flakes, cooking until no pink remains, then let it cool for 5 minutes.
- Roll out the dough:
- On a lightly floured surface, roll your pizza dough into a large rectangle, about 12 by 16 inches. If it resists, let it rest a minute and try again.
- Layer the filling:
- Spread the cooled beef mixture evenly over the dough, leaving a 1-inch border all around. Top with pepperoni slices, then sprinkle mozzarella and Parmesan generously over everything.
- Roll it up:
- Starting from a long edge, roll the dough tightly into a log, then pinch the ends and seam firmly to seal. Place it seam-side down on your prepared baking sheet.
- Brush and vent:
- Brush the top with beaten egg for a golden finish. Use a sharp knife to make 3 to 4 diagonal slits on top so steam can escape during baking.
- Bake until golden:
- Slide it into the oven and bake for 25 to 30 minutes until the crust is deep golden brown and the filling is bubbling. Let it rest 5 minutes before slicing so the cheese sets slightly and does not run everywhere.
- Slice and serve:
- Cut into thick slices and serve with warm marinara sauce on the side for dipping.
Save It 
Save It One Sunday afternoon, I sliced this stromboli at a potluck, and people kept wandering back to the table for another piece. A friend pulled me aside and said it tasted like the kind of thing her Italian grandmother would have made on a weeknight, simple but full of love. That comment stuck with me because it reminded me that good food does not need to be complicated, just made with care and shared generously.
Making It Your Own
This recipe is forgiving and loves improvisation. Swap the beef for ground turkey or chicken if you want to cut fat, or throw in sautéed bell peppers, spinach, or mushrooms for extra vegetables and color. I have added sliced banana peppers for tang and even used crumbled Italian sausage instead of ground beef when I was feeling bold. The dough holds whatever you love, so trust your instincts and use what is in your fridge.
Pairing and Serving Ideas
I like to serve this with a simple arugula salad tossed in lemon and olive oil to cut through the richness. A light Italian red wine, like a Chianti or Montepulciano, complements the savory filling without overpowering it. If you have leftovers, they reheat beautifully in a 350°F oven for 10 minutes, and they are just as good cold for lunch the next day, dipped in extra marinara.
Storage and Reheating
Wrap any leftover slices tightly in foil and store them in the fridge for up to three days. You can also freeze the whole baked stromboli, wrapped well, for up to a month, then thaw it overnight in the fridge and reheat in the oven until warmed through. I have even assembled the whole thing, wrapped it unbaked, and frozen it to bake fresh another night when I needed dinner fast.
- Let it come to room temperature before baking if frozen unbaked, or add 10 extra minutes to the bake time.
- Reheat slices in the oven rather than the microwave to keep the crust crispy.
- Serve extra marinara on the side, because it never hurts to have more for dipping.
Save It 
Save It This stromboli has become one of those recipes I turn to when I want something satisfying without a lot of fuss. It feels special enough to serve guests but easy enough to make on a regular weeknight, and that balance is exactly what keeps me coming back to it.
Common Questions About Recipes
- → Can I make this stromboli ahead of time?
Yes, you can assemble the stromboli up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Brush with egg wash and bake when ready, adding 5 extra minutes to the cooking time if baking directly from the refrigerator.
- → What can I substitute for ground beef?
Ground turkey, chicken, or Italian sausage work wonderfully as substitutes. For a vegetarian version, try sautéed mushrooms, bell peppers, and spinach. Each option maintains the hearty texture while adapting to dietary preferences.
- → How do I prevent the stromboli from getting soggy?
Ensure the cooked beef mixture cools for at least 5 minutes before assembling, and avoid overloading with filling. Leave a proper border around the edges and seal the seam tightly. The diagonal slits allow steam to escape during baking.
- → Can I freeze leftover stromboli?
Absolutely. Wrap cooled slices individually in aluminum foil, then place in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for 15-20 minutes until warmed through and crispy on the outside.
- → What type of pizza dough works best?
Both store-bought and homemade pizza dough work excellently. For best results, let refrigerated dough sit at room temperature for 15-20 minutes before rolling to make it easier to work with and prevent tearing.
- → How can I add more vegetables without making it soggy?
Sauté vegetables like bell peppers, mushrooms, or spinach until most moisture evaporates before adding them to the filling. Pat them dry with paper towels and layer them between the meat and cheese for optimal distribution.