Pepperoni Stromboli: Cheesy Pepperoni Bread Recipe

Why Pick Stromboli as Your Appetizer

This pepperoni bread evokes family traditions. Growing up, making cold-cut bread was a shared activity—kids could help layer the cheeses and meats, brush the dough with egg wash, and be part of the process. It’s an easy, hands-on recipe that brings people into the kitchen and creates memories while the oven does the work.

Stromboli is highly adaptable: swap or omit meats, use vegetarian fillings, or try a veggie stromboli variation if you prefer a meat-free option. The format also works well for holiday mornings—paired with a savory quiche, it keeps everyone satisfied during busy seasonal days.

Ingredient Notes and Substitutions

Pepperoni and salami: Use thinly sliced deli meats so they warm evenly without making the bread chewy. You can substitute or combine salami, soppressata, prosciutto, or capicola depending on taste and availability.

Cheese: Sliced cheese (mozzarella, provolone) is easiest to layer and roll neatly. Finish with grated Parmesan for extra flavor.

Dough: Bring dough to room temperature before rolling so it stretches easily. A New York–style pizza dough or a large prepared pizza dough works well. Lightly flour your work surface to prevent sticking.

Note: the recipe card below lists exact ingredient amounts and details for convenience.

How to Make Pepperoni Bread

Step 1: Preheat the oven to 375°F. On a heavily floured surface, roll out the pizza dough to about 1/4 inch thickness in an oval or rectangle shape. Keep the dough slightly thicker than a thin crust so it holds together during baking.

Step 2: Layer slices of mozzarella and provolone across the dough so the cheese covers as much surface as possible. Sprinkle grated Parmesan evenly over the top for a salty, nutty finish.

Step 3: Arrange a layer of thinly sliced salami and a layer of pepperoni over the cheese. Aim to cover the dough without heavily overlapping the slices so the meat heats through evenly.

Step 4: Pull the dough edges inward to leave a small border around the filling. Carefully roll the dough into a tight log or loaf, pressing the seam to the bottom so it stays sealed while baking.

Step 5: Slice the log into eight even rolls using a sharp straight-edge knife. Place the rolls on their sides in a lightly oiled round baking pan so they touch in the center but leave a little space around the outer edge to crisp as they expand.

Stromboli will expand during baking, so avoid flattening the rolls and allow room for puffing and browning.

Step 6: Beat one egg and brush the tops and edges of the rolls with the egg wash. Season the exposed edges with a sprinkle of salt, black pepper, and garlic powder for extra flavor.

Bake for about 30 minutes or until the tops and edges are a deep golden brown. Let the pepperoni bread rest for 10–15 minutes before serving so the filling settles. Serve warm on its own or with a simple tomato sauce for dipping.

Pro-Tips

1. Keep the dough slightly thick: Rolling dough too thin increases the chance it will split as the filling heats and the bread rises.
2. Use room-temperature dough: Let dough rest on the counter until it becomes pliable. Cold dough resists stretching and can tear.

Recipe FAQs

How to Store and Reheat

To store, wrap the pepperoni bread tightly in aluminum foil or plastic wrap. Refrigerate for up to five days. For longer storage, freeze for up to three months.

To reheat from refrigerated or thawed, warm in a 350°F oven until heated through and the crust is crisp. If baking from frozen, add extra time and check that the center is hot before serving.

Pepperoni Bread (Stromboli)