High-Protein Pepperoni Stromboli (Print Version)

Golden stromboli packed with lean beef, pepperoni, and melted mozzarella—a flavorful Italian-American classic.

# What You'll Need:

→ 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

# How To Make It:

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 let cool slightly.
03 - On a floured 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 up the dough into a log, pinching the seam and ends firmly to seal.
07 - Place the stromboli on the prepared baking sheet with the seam side facing down.
08 - Brush the top with beaten egg and drizzle with olive oil to achieve a golden, crispy surface.
09 - Using a sharp knife, make several diagonal slits across the top to allow steam to escape.
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 and serve warm with extra pizza sauce for dipping.

# Expert Tips:

01 -
  • It's a complete meal in one roll—26 grams of protein per serving means no side dish guilt.
  • The pepperoni crisps up in the oven while everything else stays juicy, creating this perfect textural contrast that honestly surprises people.
  • Once you master the rolling technique, you'll find yourself making this for weeknight dinners, meal prep, and even casual entertaining because it looks way fancier than it actually is.
02 -
  • Draining the beef thoroughly is the difference between a stromboli that's juicy and one that's soaked; don't skip this step thinking the dough will absorb the moisture.
  • The 1-inch sauce border exists for a reason—it keeps the edges from becoming a soggy mess and actually helps the dough seal properly when you roll it.
03 -
  • If your dough is being difficult and springs back while rolling, cover it with a kitchen towel and let it rest for five minutes—the gluten needs a breather, and patience here prevents frustration.
  • Brown the beef a day ahead if you want to speed up assembly time; cold cooked beef is actually easier to distribute evenly over the dough than warm beef.
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