Pepperoni Stromboli Roll

pepperoni stromboli rollSince I’m still not done eating things from my childhood, I busted out an oldie but goodie a couple weekends ago.

Pepperoni rolls were common and super popular where I grew up.  I don’t really see them out anywhere else and that kind of bums me out because they are so delicious.

Basically it’s pizza dough with pepperoni slices and then rolled up and baked.  My mom used to make a huge one layered with lots of sandwich pepperoni and shredded cheese.

It was awesome and it was even better cold the next day.  When I moved in with Scott, it was something I would make for us on occasion.  Except I kicked mine up a little bit more and added sauce and some toppings.  This makes it extra gooey and delicious.

We haven’t had one in ages and when we were stuck inside one snowy Saturday, it seemed like a great time to bust it out.

I call it a stromboli roll because it has sauce and instead of just folded over dough, I roll it up like a log.

There’s no measurements because you use as much as you want in terms of toppings and cheese.  This is what I used when I made it:

Andrea’s Pepperoni Stromboli Roll

  • Pizza Crust
  • Pizza Sauce, just a little bit
  • Shredded Mozzarella
  • Sandwich pepperoni
  • Chipped (shaved) Ham
  • Olive Oil

Preheat oven to 400 degrees.  Grease or line a baking sheet.  Roll out the dough until you get a rectangle-ish shape about 1/4 inch in thickness.

First layer is sauce, then sprinkle on some cheese.  Add in the pepperoni and ham.  Sprinkle on some more cheese and then start to roll up the dough.  Shape into a log and gently place on the baking sheet.  Brush the top with olive oil and cut a few slits in the top to allow steam to escape.

Bake for about 20 minutes.  If you used a lot of toppings, then go a little bit longer possibly 30 minutes.

Remove from oven and let sit for about 5 minutes.  Slice and serve!

pepperoni stromboli roll


It’s gooey and delicious. You have to eat it with a fork and knife. In other words, it’s awesome.

I’ve done onions, peppers, sausage, and mushrooms before as well.  If you do any veggies, I suggest giving them a quick sauté first to help remove some of their water content.  Otherwise you’ll end up with a really soggy roll and nobody wants that.

Thankfully we have leftovers stored away for another weekend dinner!

Have fun guys, and remember, always play with your food! Enjoy!


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