Baked High-Protein Pepperoni Stromboli (Print Version)

Protein-packed stromboli with beef, pepperoni, and cheese in golden baked dough.

# Components:

→ Dough

01 - 1 pound refrigerated pizza dough

→ Filling

02 - 1/2 pound lean ground beef
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 3 ounces sliced pepperoni
10 - 1/4 cup pizza sauce, plus extra for serving
11 - 1 tablespoon chopped fresh parsley (optional)

→ For Brushing

12 - 1 egg, beaten
13 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the ground beef with salt, pepper, oregano, and garlic powder until fully browned. Drain excess fat and allow to cool slightly.
03 - On a floured work surface, roll out the pizza dough into a large rectangle approximately 12 by 16 inches.
04 - Spread the pizza sauce evenly over the dough, leaving a 1-inch border along all edges.
05 - Evenly distribute the cooked beef, mozzarella, Parmesan, and pepperoni over the sauce in successive layers.
06 - Starting from one long edge, tightly roll the dough into a log. Pinch the seam and ends securely to seal.
07 - Place the stromboli onto the prepared baking sheet with the seam positioned downward.
08 - Brush the top with beaten egg and drizzle with olive oil to achieve golden browning and crispness.
09 - Using a sharp knife, make several diagonal slits across the top surface to allow steam to escape during baking.
10 - Bake for 25 to 30 minutes until the exterior is golden brown and the filling is cooked through.
11 - Cool for 5 to 10 minutes before slicing. Garnish with parsley if desired. Serve warm with extra pizza sauce for dipping.

# Expert Advice:

01 -
  • One roll contains nearly 26 grams of protein without tasting like diet food at all.
  • You can prep it in under 30 minutes and have dinner on the table before you know it.
  • It's the kind of thing that looks fancy enough to serve guests but casual enough to eat straight from the kitchen counter.
02 -
  • If you skip draining the beef fat, the moisture will make the dough soggy and sad instead of crispy and perfect.
  • Don't oversaturate with sauce; thick sauce is the enemy of a crispy crust, and trust me, you want that crust.
03 -
  • Use a pizza cutter or kitchen shears to slice it cleanly without dragging and squishing the filling everywhere.
  • If your dough keeps shrinking while you're rolling, let it rest for five minutes under a kitchen towel and it'll relax completely.
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