Pin It There's something about the smell of ground beef browning in a skillet that makes you feel like you're actually cooking something substantial. Years ago, I was searching for a weeknight dinner that felt fancy enough to impress but didn't require a culinary degree, and I stumbled onto stromboli. It's basically pizza's more confident older sibling—all that flavor and comfort wrapped up in a golden, crusty log that emerges from the oven looking like you've conquered something major.
I made this for a small group of friends during a casual weeknight gathering, and watching them slice into it and hit that perfect moment when the cheese was still warm but not molten reminded me why I love cooking for people. There's real joy in handing someone a plate of something you assembled with your own hands that tastes this good.
Ingredients
- Pizza dough (1 pound): Store-bought is perfectly fine here—no shame in skipping the rising and kneading when you're after speed and results.
- Lean ground beef (8 oz): This is where the protein punch comes from, and lean cuts mean less grease pooling in your pan and on your finished dish.
- Pepperoni slices (2 oz): Don't skimp on quality here; good pepperoni has flavor and slight char edges that elevate the whole thing.
- Shredded mozzarella (2 cups): Fresh or pre-shredded both work, though I've learned pre-shredded browns more predictably than fresh.
- Grated Parmesan (1/2 cup): This adds a salty, nutty depth that keeps the filling from tasting one-note.
- Onions (1/2 cup chopped): They soften into almost nothing during cooking but give the filling invisible sweetness and body.
- Garlic (2 cloves minced): 30 seconds in the pan is all it needs; any longer and it bitters.
- Dried Italian herbs (1 tsp): A simple backbone seasoning that ties everything back to its pizza roots.
- Crushed red pepper flakes (1/4 tsp optional): For heat, though the pepperoni already brings some spice, so consider your crowd.
- Egg wash (1 beaten egg): This is the secret to that glossy, appetizing golden finish that looks restaurant-quality.
- Olive oil (1 tbsp): Just enough to start the aromatics without making the filling greasy.
- Marinara sauce for serving: A simple dipping sauce or side that rounds out the richness beautifully.
Instructions
- Heat your oven and prep:
- Preheat to 400°F and line a baking sheet with parchment paper so your stromboli doesn't stick and you can actually slide it easily onto a serving board later.
- Build the flavor base:
- Warm olive oil in a skillet, then sauté onions until they turn translucent and soft, about 2 to 3 minutes. Add garlic and let it bloom for just 30 seconds—you want fragrant, not burnt.
- Brown the beef:
- Crumble ground beef into the pan and stir it constantly as it cooks, breaking up any clumps, until it's no longer pink and deepened in color. Season with salt, pepper, Italian herbs, and red pepper flakes if you want heat, then let it cool for 5 minutes so it doesn't steam your cheese.
- Roll out the dough:
- On a lightly floured surface, stretch and roll the pizza dough into a large rectangle, roughly 12 by 16 inches. If it springs back, let it rest for a minute and try again—dough has a stubborn side.
- Layer with purpose:
- Spread the cooled beef mixture over the dough, leaving a 1-inch border on all sides so you have something to seal. Top with pepperoni slices laid out like shingles, then scatter mozzarella and Parmesan evenly across.
- Roll and seal:
- Starting from a long edge, roll the dough tightly toward you, pinching the seam as you go and sealing the ends by pressing them firmly with your fingers. You want it snug enough that nothing escapes during baking.
- Prep for the oven:
- Place the stromboli seam-side down on your parchment-lined baking sheet, then brush the entire top with beaten egg to get that glossy golden finish. Make 3 to 4 diagonal slits across the top with a sharp knife to let steam escape.
- Bake until golden:
- Bake for 25 to 30 minutes until the top is deep golden brown and the whole thing feels firm when you tap it. Let it rest for 5 minutes before slicing so the inside sets up slightly and everything stays together.
- Slice and serve:
- Cut the stromboli into thick, satisfying portions and serve alongside warm marinara sauce for dipping.
Pin It There was a moment when I pulled this out of the oven and the whole kitchen filled with the smell of caramelized cheese and golden crust, and I realized this wasn't just dinner—it was the kind of simple dish that makes people actually want to gather around a table. That feeling of knowing you've made something worth sharing never gets old.
The Protein Story
What originally drew me to this recipe was the honest nutritional profile. At 37 grams of protein per serving, this isn't a carb-heavy bread situation where you're still hungry an hour later. The lean ground beef, combined with two types of cheese, creates a filling that actually sustains you through the afternoon without the heavy, sluggish feeling that heavier stromboli versions leave behind.
Customization Without Complications
I've learned that stromboli is forgiving enough to adapt to what you have on hand or what sounds good that evening. Sautéed bell peppers, spinach, or mushrooms slip in easily without disrupting the basic structure, and I've even swapped ground turkey for beef when I was watching calories without losing the heartiness factor. The beauty is that the pepperoni and cheese are anchor flavors strong enough to carry whatever else you decide to add.
Timing and Temperature Tricks
Baking at 400°F is the sweet spot—high enough to crisp the exterior and develop that golden color, but not so hot that the outside burns before the inside cooks through. I learned this after a few overcooked attempts that looked gorgeous but tasted slightly dried out inside. The resting period before slicing matters more than most people realize; it lets everything set up so you get clean slices instead of a falling-apart mess.
- If your stromboli is browning too quickly on top, tent it loosely with foil for the last 10 minutes.
- A sharp serrated knife makes slicing infinitely easier and keeps the filling from squishing out sideways.
- Leftover stromboli reheats beautifully in a 350°F oven wrapped in foil, making this a smart choice for meal prep.
Pin It This stromboli has become one of those recipes I come back to whenever I want something impressive but achievable, filling but not heavy. It's the kind of dish that reminds me why cooking doesn't have to be complicated to be genuinely satisfying.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the pizza dough up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature for 30 minutes before rolling to ensure easy handling.
- → What's the best way to prevent soggy bottoms?
Let your cooked beef mixture cool for 5 minutes before spreading on the dough. This prevents excess moisture from soaking into the dough during baking. Using parchment paper also helps air circulate underneath.
- → Can I freeze this for later?
Absolutely! Bake completely, cool, wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 15-20 minutes until warmed through.
- → What other meats work well?
Italian sausage creates a classic flavor profile. Ground turkey or chicken offer leaner options. You can also use cooked crumbled bacon or ham for variety. Mix and match based on your preferences.
- → Why add slits to the top?
Diagonal slits allow steam to escape during baking, preventing the stromboli from bursting and helping the crust bake evenly. They also create an attractive appearance and help you check for doneness.
- → Can I make individual portions?
Certainly! Divide the dough into smaller rectangles and fill individually to create stromboli rolls. Reduce baking time to 15-20 minutes for perfectly portioned handheld servings.