1package pizza doughleave out for hours at room temperature in advance
1.5cup mozzarella cheeseshredded
½cup cheddar cheeseshredded
1cup pepperoni 4 oz
⅓cup red pepperroasted in jar, diced
¼tsp red pepper flakes
½tsp Italian seasoningsdried
1cup pizza sauce
For a flavorful stromboli pizza crust (substitute 1 tbsp olive oil)
2tbsp butterunsalted, melted
1tbsp parsleyfresh chopped
1tbsp parmesan cheesefreshly grated
Preheat oven to 400˚F and add parchment paper to a large rimmed baking sheet.
In a small bowl, mix together ingredients for the flavorful stromboli crust (butter, garlic, parsley, salt, pepper, parmesan) and set it aside. Alternatively, in place of this herb butter, you can use 1 tbsp olive oil to brush the outside of the stromboli when you’re done making it.
Add flour to a large flat surface like a cutting board to stretch pizza dough - spread half the flour all over the work surface, and add the other half of the flour to the side to use when stretching the dough.
Add raw pizza dough on top of the lightly floured surface. Begin stretching the pizza dough by pushing it against the flour, lightly picking some up, as you stretch the dough by hand. Pinch the outside 1” of the pizza dough in a circular motion to spread it out. Then take your knuckles under the dough, and use them to stretch out the pizza in a circular motion. You can also push and pull the dough against the cutting board, picking up the extra flour as you go (as needed) to help stretch the dough (adding a light dusting of the flour where the dough is sticky helps it keep a larger shape and prevents it from shrinking back up).
Once the dough has been stretched pretty far by hand, I recommend using a lightly floured rolling pin to roll out the dough to get it as close to a rectangle shape as possible. The dough should be pretty thin - about ½” thick.
Add the toppings, leaving 2” of space around the outside edge of the pizza dough. First add the cheese, then pepperoni, roasted red pepper, red pepper flakes, and a sprinkle of Italian seasonings.
Roll the stromboli by folding in ⅓ of the bottom to the center, then roll the other ⅓ edge towards the center, so the seam faces up. Pinch together the dough to bind the seam that runs down the center of the stromboli. Then fold towards the inside and pinch together the edge seems (see video).
Brush half the flavorful butter sauce on the bottom of the stromboli, then flip it over and place it (seam side down) on the parchment paper lined baking sheet. Brush the top of the stromboli with the remaining butter.
Use a fork to poke holes along the top of the stromboli for the steam to escape as it cooks. Bake pepperoni stromboli for about 20 minutes, until top and bottom is hard and browned.
Remove from the oven and let the pepperoni stromboli sit for 5-10 minutes to cool before slicing it and serving with warm pizza sauce.