The Pepperoni and Cheese Stromboli is a prime example of Italian-American culinary ingenuity, blending traditional Italian ingredients with an inventive approach to create a dish that is satisfying, versatile, and undeniably delicious. Its origins trace back to Italian-American communities, particularly in Philadelphia during the mid-20th century, where it evolved as a cousin to the more familiar calzone. While calzones are folded over into a half-moon shape, stromboli is rolled into a compact log, giving it its trademark structure and allowing for a beautiful cross-section when sliced. Some food historians suggest the name “stromboli” was inspired by the 1950 film “Stromboli” starring Ingrid Bergman, but the dish itself holds no direct ties to the Italian island of Stromboli.
What makes this recipe particularly special is its emphasis on simplicity and flavor. The homemade dough forms the backbone of the dish, offering a lightly crisp exterior with a soft yet sturdy interior that hugs the vibrant filling. Preparing your own dough may seem a bit intimidating, but the process is straightforward and incredibly rewarding. By combining just a few pantry staples—flour, yeast, salt, sugar, and olive oil—you create the perfect vessel for the stromboli’s star ingredients: pepperoni, cheese, and aromatic Italian herbs.
The filling is where this stromboli truly shines. Pepperoni, with its rich, smoky spiciness, pairs harmoniously with the gooey, creamy texture of mozzarella and the sharp, nutty tang of Parmesan. This trio forms the core flavor dynamic, offering a balance of richness and zestiness in every bite. The addition of dried oregano and basil infuses the dish with a fragrant herbal note, tying it back to its Italian roots. For those who enjoy a bit of heat, you can always add a sprinkle of chili flakes or use spicy pepperoni for an extra kick.
Beyond its vibrant flavors, this stromboli is a study in versatility. While the recipe is centered on pepperoni and cheese, you can easily customize the filling to suit your preferences or dietary needs. Swap out the pepperoni for sautéed vegetables like bell peppers, onions, and mushrooms for a vegetarian option, or experiment with different cheese blends, such as provolone or ricotta, for a unique twist. Additional toppings like olives, spinach, or artichokes can further elevate the dish while keeping its Italian essence intact.
The Pepperoni and Cheese Stromboli is also a practical choice, perfect for casual gatherings, weeknight dinners, or even meal prepping. Its compact, roll-like shape makes it portable, easy to slice, and shareable—great for parties or potlucks. Pair it with a simple marinara or garlic dipping sauce for an added layer of flavor.
Ultimately, this recipe is an homage to comforting Italian-inspired fare. It brings together the warmth of homemade bread, the indulgence of melted cheese, and the richness of cured meats. Whether you’re recreating it for family dinners or impressing guests at a dinner party, the Pepperoni and Cheese Stromboli is sure to become a beloved staple in your culinary repertoire.
Pepperoni and Cheese Stromboli
Ingredients
Dough Ingredients
Filling Ingredients
- 1 cup pepperoni slices preferably thin and spicy
- 1 ½ cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium egg beaten for egg wash
Instructions
- In a large mixing bowl, combine the flour, salt, and sugar. Add the yeast to one side of the bowl and the salt to the other. Make a well in the center.
- Gradually pour in the warm water and olive oil. Mix until the dough comes together, then knead on a floured surface for about 8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise until doubled in size, about 1 hour.
- Preheat the oven to 200°C (390°F).
- Punch down the risen dough and roll it out on a floured surface into a rough rectangle about 12×10 inches.
- Layer the pepperoni slices over the dough, leaving a 1-inch border around the edges. Sprinkle mozzarella and Parmesan evenly, and top with oregano and basil.
- Carefully roll the dough from one long side to the other, tucking in the ends. Seal the edge with the beaten egg to secure.
- Transfer the stromboli to a baking sheet lined with parchment paper. Brush the top with the remaining egg wash for a golden finish.
- Bake in the preheated oven for 25-30 minutes, until golden brown and cheese is bubbling through slits you might make on top for venting.
- Let it cool for 5 minutes before slicing and serving.
