Cheesy Pepperoni Ring

Stromboli rolls up all the pizza goodness we can't get enough of - stretchy melted cheese, zesty pepperoni, and tasty well-seasoned dough - but puts it in an eye-catching ring that's great for sharing. This beloved Italian-American favorite turns basic pizza stuff into a knockout dish that's actually pretty simple to whip up in your kitchen.

I've brought this stromboli to tons of family events, and it's always gone in minutes. Even my picky nephew who usually just picks at his food always wants more when we serve this.

Complete Ingredients Choice Guide

• Pizza Dough: Make sure it's at room temp for easy handling and better texture. Grab some fresh dough from a nearby bakery if you can - it'll taste way better
• Mozzarella Cheese: Grate it yourself right before using - it'll melt so much better than the bagged stuff that's coated with those anti-clumping chemicals
• Pepperoni: Get yours sliced at the deli counter for the best flavor and just the right thickness. If you must buy packaged, look for ones without fake additives
• Italian Seasoning: This mix of dried herbs makes everything tastier. You can use fresh herbs too, but go easy so your filling doesn't get soggy
• Parmesan Cheese: Real, freshly grated Parmigiano-Reggiano adds an amazing nutty taste that makes the whole dish better

Crafting Your Delicious Stromboli

Dough Preparation

Let your dough sit out for about 30-45 minutes to warm up. This makes it way easier to work with and cooks up better. Throw plenty of flour on your counter so nothing sticks.

Rolling and Seasoning

Stretch the dough into a 12x20 inch rectangle with the same thickness everywhere. This shape helps you get even slices later. Scatter your seasonings all over so every bite tastes good.

Cheese Application

Spread your freshly shredded mozzarella across the dough but stay about an inch away from the edges. This clean border helps everything stay sealed when you roll it up. Sprinkle the Parmesan lightly on top of the mozzarella.

Pepperoni Placement

Lay out your pepperoni slices so they slightly overlap in rows. This way you'll get pepperoni in every bite with no empty spots in your filling.

Rolling Technique

Start at the long side and roll it up away from you, kind of like making a cinnamon roll. Press gently but firmly as you go to avoid air bubbles forming inside.

Shaping and Sealing

Carefully move your roll to the bundt pan and join the ends to make a circle. Press the seam together really well so no cheese leaks out while it bakes.

First Bake

Put it in your 375°F oven for 20-25 minutes until it looks golden brown. This first bake sets everything up and starts melting all that cheese.

Final Browning

Flip it onto a baking sheet and pop it back in the oven for 5 more minutes. This final step makes sure every side gets perfectly crispy.

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In my Italian-American family, stromboli was our answer to quick family meals. My grandma always tossed in some red pepper flakes with the spices, and I still do the same in my kitchen today.

Fantastic Sauce Matching

A good marinara sauce can turn your stromboli from yummy to mind-blowing. While grocery store sauce works okay, making a quick one with San Marzano tomatoes gives you that real-deal flavor that goes perfectly with all the rich tastes in your stromboli.

Easy Serving and Keeping Tips

Stromboli's at its best right out of the oven, but you can warm up leftovers in a 350°F oven for about 10 minutes. Don't use the microwave - it'll make your crust soft and your cheese weird and rubbery.

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After making this recipe for years, I've learned that patience makes perfect stromboli - waiting for the dough to warm up, taking your time rolling it right, and letting it cool a bit before cutting. These little extra steps turn basic ingredients into an amazing meal that brings everyone to the table.

Frequently Asked Questions

→ What's the point of the bundt pan?

It keeps the dough in a ring shape and ensures even baking all around.

→ Can I use other fillings?

Sure! Add whatever you love, like peppers, onions, or even olives.

→ Why let it rest a bit before slicing?

It helps the cheese settle, so the filling stays put when you cut it.

→ Can I prep it in advance?

Yes, assemble it early and refrigerate. But baking it fresh is best!

→ Why bake it upside down halfway through?

Flipping makes sure every side gets golden and crispy instead of just the bottom.