Description
Pepperoni Black Olive Stromboli is a baked Italian-inspired dish featuring layers of melty mozzarella and Parmesan cheese, zesty pepperoni, and briny black olives wrapped in a golden, crispy pizza dough crust. Perfect for an easy and flavorful dinner, this Stromboli balances bold classic flavors with simple preparation steps, making it a crowd-pleaser for family meals or entertaining guests.
Ingredients
Scale
Dough and Sauce
- 12x15 inch pizza dough (soft and stretchy)
- Marinara sauce, about 1/4 cup
- 1 teaspoon Italian seasoning
Cheeses
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Toppings
- 20–25 slices of Italian pepperoni
- 1/4 cup black olives, pitted and sliced
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: Roll out your pizza dough on a floured surface into a neat rectangle about 12×15 inches, ensuring an even thickness to create a sturdy yet foldable base for your filling.
- Layer the Sauce and Seasoning: Spread a thin layer of marinara sauce evenly over the dough, leaving about an inch margin around the edges. Sprinkle the Italian seasoning over the sauce to add a fragrant base flavor.
- Add the Cheese and Toppings: Generously sprinkle shredded mozzarella and Parmesan cheese over the sauce. Then layer the pepperoni slices and scatter the sliced black olives evenly across the top for balanced flavor in every bite.
- Roll and Seal: Carefully roll the dough lengthwise into a tight log, tucking in the edges as you go to secure the filling inside. Pinch the seams and ends firmly to seal the Stromboli completely, preventing any leakage during baking.
- Apply Egg Wash and Bake: Brush the surface with beaten egg to give the Stromboli a shining, golden finish. Transfer it to a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until beautifully browned and puffed.
- Cool and Slice: Let the baked Stromboli rest for about 10 minutes to allow the filling to set, avoiding messy slices. Slice into 1-inch pieces and serve warm for best flavor.
Notes
- Use cold dough for easier handling and less tearing.
- Don’t overfill with pepperoni and olives to ensure proper sealing and even baking.
- For an extra glossy crust, brush the egg wash twice: once before baking and once halfway through baking.
- Let the Stromboli rest before slicing to keep the filling from oozing.
- Bake on parchment paper for easy cleanup and to prevent sticking or burning.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1 inch thick)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg