Save My coworker Mike brought a stromboli to lunch one day, and I watched him slice into it with the kind of satisfaction usually reserved for winning something. The cheese pulled in perfect strings, the pepperoni had crisped at the edges, and somehow he'd packed actual protein into what looked like pure indulgence. That afternoon, I decided I needed to figure out how to make one at home—turns out it's simpler than it looks, and way more impressive than it has any right to be.
I made this the first time for my sister's surprise dinner, and she walked into the kitchen just as it came out of the oven—golden, steaming, the smell hitting her before anything else. She actually sat down at the counter and ate two slices before I could even plate it properly. That's when I knew this recipe had staying power.
Ingredients
- Refrigerated pizza dough (1 pound): The shortcut that makes this work; good quality dough rises beautifully and saves you from mixing and waiting around.
- Lean ground beef (1/2 pound): The protein backbone here; cooking it down and draining the fat keeps the filling from getting soggy inside.
- Salt, black pepper, dried oregano, garlic powder: These four ingredients are all you need to season the beef like you know what you're doing, even if you're flying by the seat of your pants.
- Mozzarella and Parmesan cheese (1 cup plus 1/2 cup): Two cheeses mean complexity; mozzarella melts into creamy pockets while Parmesan adds a sharp, salty note.
- Pepperoni slices (3 ounces): They crisp up in the oven and become little flavor bombs throughout the roll.
- Pizza sauce (1/4 cup plus extra for serving): A thin layer keeps things moist without turning the dough into mush; don't overdo it.
- Beaten egg and olive oil for brushing: This combo gives you that glossy, restaurant-quality golden crust that people actually photograph.
Instructions
- Heat your oven and prep your workspace:
- Set the oven to 400°F and line your baking sheet with parchment paper so nothing sticks and you're not scrubbing for twenty minutes after dinner.
- Brown the beef with purpose:
- In a skillet over medium heat, cook the ground beef with all those seasonings until it's dark brown and crumbly, about 5 to 7 minutes. Drain off the excess fat—this step is non-negotiable if you want a crispy stromboli instead of a greasy one.
- Roll out your canvas:
- On a lightly floured surface, stretch and roll the pizza dough into a rectangle about 12 by 16 inches. It'll want to shrink back, so give it a minute and gently work it again if needed.
- Sauce thinly and strategically:
- Spread the pizza sauce in an even layer across the dough, but leave about an inch of bare dough around all the edges so the filling doesn't squeeze out when you roll it.
- Layer with intention:
- Scatter the cooked beef first, then sprinkle the mozzarella, then the Parmesan, then arrange the pepperoni slices on top. This order matters because the cheese helps hold everything together.
- Roll it tight:
- Pinch and seal as you go:
- Starting from one long edge, roll the dough up tightly into a log, using your fingers to pinch the seam closed and making sure the ends are tucked in so nothing leaks. Transfer it seam side down onto your prepared baking sheet.
- The egg wash moment:
- Brush the entire top with beaten egg and drizzle with olive oil. This is what transforms it from homemade to beautiful.
- Vent with drama:
- Using a sharp knife, cut three or four diagonal slits across the top. These let steam escape and give you those fancy-looking marks.
- Bake until golden:
- Bake for 25 to 30 minutes until the top is deep golden brown and you can smell the cheese starting to caramelize. You'll know it's done when it looks too good to eat but you're going to eat it anyway.
- Rest before slicing:
- Let it cool for 5 to 10 minutes—I know it's hard to wait, but this prevents the filling from falling out all over your plate.
Save My neighbor smelled it baking and actually knocked on the door to ask what I was making. That's when I realized this isn't just food—it's the kind of thing that brings people together, even if it's just the promise of melted cheese and pepperoni.
Why This Works as a High-Protein Meal
Between the ground beef, two types of cheese, and the egg wash, you're looking at almost 26 grams of protein per serving without any weird supplements or boring chicken breast energy. It fills you up like real food should, and you don't spend the afternoon thinking about snacks. The carbs from the dough balance it out so you get energy that actually lasts.
How to Make It Your Own
This recipe is a starting point, not a prison sentence. I've made versions with sautéed bell peppers and onions layered in with the beef, and it was incredible. Some people swap ground turkey or chicken for the beef if they want to dial back the richness, and honestly, that works just fine too. The beauty of stromboli is that it's forgiving—it wants you to experiment.
Storage, Leftovers, and Make-Ahead Tips
This is one of those rare recipes that's almost as good cold the next day as it is fresh from the oven, which makes it perfect for lunch boxes or quick dinners. You can assemble the whole thing the night before, cover it tightly with plastic wrap, and bake it straight from the fridge—just add a few extra minutes to the baking time. Leftover slices reheat beautifully in a 350°F oven for about 10 minutes.
- Slice it while it's still warm but not scalding so the cheese stays gooey instead of hardening.
- Serve it with a small bowl of extra pizza sauce for dipping because one layer is never enough sauce.
- If you make it ahead, let it cool completely before wrapping so steam doesn't make the crust soggy.
Save This stromboli has become my go-to when I want to feel like I actually cooked something impressive. Turns out, making people happy around food doesn't require hours of work—just good ingredients and a little care.
Recipe FAQ
- → Can I make this ahead of time?
Yes, assemble the stromboli up to 24 hours in advance and refrigerate. Bake when ready, adding a few extra minutes if baking from cold.
- → What can I use instead of ground beef?
Ground turkey, chicken, or Italian sausage work well. For a vegetarian version, try sautéed vegetables or plant-based crumbles.
- → How do I prevent the dough from getting soggy?
Drain the cooked beef well and avoid overloading with sauce. Leave a border when spreading toppings and seal the edges tightly.
- → Can I freeze stromboli?
Bake completely, cool, wrap tightly in foil and freeze for up to 3 months. Thaw overnight and reheat at 350°F until warmed through.
- → What should I serve with stromboli?
Pair with a crisp green salad, marinara sauce for dipping, or roasted vegetables. Garlic bread and soup also make excellent sides.