Pepperoni Stromboli

By laurenzembron

Basically a rolled-up pizza, this pepperoni stromboli is perfect football-watching (or anytime) grub!

Ingredients

• 1 lb ball whole wheat pizza dough, at room temperature
• flour, for rolling out dough
• 40 about 40 thin slices pepperoni (turkey pepperoni for a lighter stromboli, if desired)
• 1 1/2 cups freshly shredded low-moisture, part-skim mozzarella cheese
• 1 egg, preferably organic, beaten
• 2 Tbsp freshly grated Parmesan cheese
• 1 tsp dried oregano
• 1/4 tsp Kosher salt
• pizza sauce, for serving

Details

Servings 4
Preparation time 10mins
Cooking time 24mins

Preparation

Step 1

Preheat oven to 450°F. Lightly coat a baking sheet with olive oil.
Lightly dust a clean surface with flour. Roll pizza dough out into a rectangle, about 16 x 9 inches. Transfer dough to prepared baking sheet.
Leaving a 1-inch border, layer half of the mozzarella – followed by all of the pepperoni – in an even layer over the rolled out dough. Top with remaining mozzarella
Brush the beaten egg around the edges.
Starting with a long edge, roll dough up jelly roll-style. Pinch seam to seal stromboli.
Brush beaten egg over the top. Sprinkle evenly with Parmesan, oregano, and salt. Slice shallow diagonal cuts about 2 inches apart on the top of the stromboli.
Bake for 12-14 minutes, or until the dough is golden brown and the cheese is melted and bubbly.
While stromboli bakes, heat pizza sauce either in the microwave or on the stovetop.
Let stromboli sit at room temperature for 5 minutes on a cutting board before slicing and serving.