Description
A golden, oven-baked stromboli filled with gooey mozzarella, savory pepperoni, and briny black olives, brushed with garlic butter for a glossy, aromatic finish. Perfect for family dinners, parties, or slicing for lunch the next day.
Ingredients
Scale
- 1 pound pizza dough (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup pepperoni slices
- 1/2 cup black olives, sliced
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten (for egg wash)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- All-purpose flour for dusting
Instructions
- Preheat Your Equipment: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a small bowl, mix the melted butter with the garlic powder to make garlic butter. Beat the egg in a separate small bowl for the egg wash.
- Prepare Your Cooking Vessel: On a lightly floured surface, roll the pizza dough into a rectangle about 12 by 15 inches. Make sure the dough is relaxed and even in thickness.
- Assemble the Dish: Layer the shredded mozzarella evenly over the dough, leaving a 1-inch border. Arrange the pepperoni slices over the cheese, scatter the sliced black olives, and sprinkle the grated Parmesan. Do not overfill.
- Cook to Perfection: Tightly roll the dough lengthwise into a log, pinching seams and ends to seal. Place the seam-side down on the prepared baking sheet and trim any uneven ends if needed.
- Finishing Touches: Brush the rolled stromboli with the beaten egg to create a glossy crust. Bake in the preheated oven for 20 to 25 minutes, until the crust is deep golden brown and the filling is bubbly. Immediately after removing from the oven, brush the top with the garlic butter and sprinkle the Italian seasoning.
- Serve and Enjoy: Let the stromboli rest for 5 minutes to set, then slice into pinwheels and serve warm with marinara or your favorite dip.
Notes
- Use freshly shredded cheese for the best melt and texture.
- Do not overfill the dough to avoid leaks during baking.
- Let the stromboli rest before slicing so the layers hold together.
- To freeze: Assemble, wrap tightly, and freeze; bake from frozen adding a few extra minutes.
Nutrition
- Serving Size: 1 of 6 servings (about 1 large slice)
- Calories: 310
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: stromboli, pepperoni stromboli, black olive stromboli, Italian-American, party food, baked stromboli, pizza roll