This is the easiest Stromboli recipe you’ll ever come across! Pre-made dough, a little marinara and all your favorite pizza toppings makes this the perfect way to feed the family!
Stromboli, just isn’t a villain from Pinocchio. Think of a Stromboli as a pizza rolled up into a burrito and baked in the oven. Kinda hot pocket-ish. But better.
For this Stromboli I’m making it in layers. Cheese for the kids, pepperoni for me, and pepperoni and mushroom for the wife.
Everyone is happy and I’m not making 3 meals in the house!
I used pilsbury pizza crust for this (not sponsored, their product is just really easy to find).
For the pizza sauce, this is a great way to re-purpose leftover marinara, as well as using a little more for dipping!
I found rolling it and stretching it a a bit to give me more real estate works.
Fold in the ends and roll it up like a burrito.
I also recommend using a metallic pizza peel lightly dusted with flour, to transfer your Stromboli from your working area over to as parchment lined baking sheet.
- 1 14 oz can pizza dough
- 3/4 cup pizza sauce
- 1 1/2 cup mozzarella cheese grated
- 1 tsp oregano
- 4 oz sliced pepperoni
- 1 mushroom thinly sliced
- 1 tbsp butter melted
- 1 tsp garlic powder
- pinch dried parsley flakes
- 1 cup marinara sauce optional
- Preheat oven to 400 F. Roll out pizza dough on a cutting board until about 1/2 inch thin. Spread sauce, add cheese and oregano.
- Layer pepperoni on the top half, mushrooms on the top third. (or however you’d like. feel free to add your own toppings as well!)
- Tuck in the top and bottom ends in, then roll across until a “tube” is formed. Take a pizza peel dusted with flour and transfer to a baking sheet lined with parchment paper
- Brush top of Stromboli with melted butter, and season with garlic powder and dried parsley flakes. Cut 4-5 slits to let our steam while baking. Bake for 20-25 minutes until golden brown.
- Let rest for about 5 minutes, then cut into 1 inch slices. Serve with marinara for dipping. Enjoy!