Baked High-Protein Pepperoni Stromboli (Print Version)

Golden stromboli rolled with beef, pepperoni and mozzarella

# What You'll Need:

→ Dough

01 - 1 pound pizza dough, store-bought or homemade

→ Meat & Cheese Filling

02 - 8 ounces lean ground beef
03 - 2 ounces pepperoni slices
04 - 2 cups shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables & Seasoning

06 - 1/2 cup chopped onions
07 - 2 cloves garlic, minced
08 - 1 teaspoon dried Italian herbs
09 - 1/4 teaspoon crushed red pepper flakes
10 - Salt and black pepper to taste

→ Extras

11 - 1 large egg, beaten for egg wash
12 - 1 tablespoon olive oil
13 - Marinara sauce for serving

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds.
03 - Add lean ground beef to the skillet, breaking it apart as it cooks. Season with salt, pepper, dried Italian herbs, and red pepper flakes. Cook until browned and no longer pink, approximately 5 to 7 minutes. Remove from heat and allow to cool for 5 minutes.
04 - On a lightly floured surface, roll out pizza dough into a large rectangle approximately 12 by 16 inches.
05 - Evenly distribute the cooled beef mixture over the dough, leaving a 1-inch border on all sides.
06 - Arrange pepperoni slices evenly over the beef. Sprinkle shredded mozzarella and grated Parmesan cheese evenly across the top.
07 - Starting from a long edge, roll the dough tightly into a log shape. Pinch the ends and seam together firmly to seal.
08 - Place the stromboli seam-side down on the prepared baking sheet. Brush the top surface with beaten egg.
09 - Using a sharp knife, make 3 to 4 diagonal slits across the top to allow steam to escape during baking.
10 - Bake for 25 to 30 minutes until golden brown and cooked through. Allow the stromboli to rest for 5 minutes before slicing.
11 - Slice into individual portions and serve with warm marinara sauce.

# Expert Tips:

01 -
  • It's loaded with 37 grams of protein per serving, so you actually feel satisfied, not like you're eating glorified bread.
  • The entire thing comes together in under an hour, which means dinner on the table before 7 PM is genuinely possible.
  • Pepperoni and mozzarella together in one golden roll is basically comfort food translated into edible form.
02 -
  • Don't skip the cooling step after browning the beef—hot filling will melt your cheese unevenly and make the dough steam instead of bake crispy.
  • Leaving that 1-inch border is non-negotiable; otherwise you end up with filling leaking out the sides and a messy baking sheet.
03 -
  • Use quality pepperoni that has actual flavor and slight crisp around the edges; the cheaper brands taste flat and get rubbery.
  • Make sure your beef filling is completely cooled before rolling, or the heat will start melting the cheese and creating steam that makes your dough soggy.
Go Back