I’m excited to share my Tremendous Loaded Pepperoni Pizza Stromboli, and this Stromboli Recipe features an unexpected filling that gives the classic a bold new twist.

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I love a dish that promises chaos and delivers exact bliss, which is why I made the Tremendous Loaded Pepperoni Pizza Stromboli. Imagine heat opening to ribbons of mozzarella and pepperoni curls that perfume the air, each slice different from the last.

I had to guess which bite would be the gooey jackpot, and that guessing made it fun. I tucked flavors so they surprise you, let the outside get blistered and singing, then sliced it slow to see the steam escape.

This is my Pizza Stromboli trick for getting a crowd quiet and curious all at once.

Ingredients

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Pizza dough: carbs heavy, some protein and fiber if whole grain, fuels the meal.
Pepperoni: fatty, salty, protein rich, adds spicy, greasy, craveable punch to every bite.
Italian sausage: protein packed savory and fatty, gives deep meaty flavor, watch sodium.
Mozzarella: creamy melts beautifully, good protein, mild milky taste not very salty.
Provolone: sharper, adds tang and richness, more flavor so you need less cheese.
Pizza sauce: tomato based, provides vitamin C and acidity, balances fat with bright flavor.
Bell peppers: colorful crunchy fiber, vitamin C boost, slightly sweet, cuts richness well.

Ingredient Quantities

1 pound pizza dough (store bought or homemade, about 450 g)

8 ounces thin sliced pepperoni (about 2 cups)

8 ounces Italian sausage, cooked and crumbled (about 225 g)

2 cups shredded low moisture mozzarella (about 8 ounces)

6 slices provolone (or 3/4 cup sliced)

1/4 cup finely grated Parmesan or Pecorino

1/2 cup pizza sauce, plus extra for dipping if you want

1/2 cup sliced bell pepper, mixed colors

1/2 cup thinly sliced red onion

1/2 cup sliced cremini or white mushrooms

1/4 cup sliced black olives

1/4 cup sliced banana peppers or pepperoncini

2 cloves garlic, minced

1 tablespoon extra virgin olive oil

1 large egg, beaten (for egg wash)

1 to 2 tablespoons cornmeal or semolina for dusting

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper, to taste

Fresh basil leaves for garnish, optional

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment, then sprinkle 1 to 2 tablespoons cornmeal or semolina so the stromboli wont stick.

2. In a skillet, cook the Italian sausage over medium high heat until nicely browned and crumbled, drain on paper towels. Wipe the skillet, add 1 tablespoon extra virgin olive oil and sauté the sliced cremini mushrooms, sliced red onion, and mixed bell pepper until just softened and most moisture is gone, add the 2 cloves minced garlic near the end so it doesnt burn, season with kosher salt, freshly ground pepper, 1/2 teaspoon garlic powder and the 1/4 teaspoon crushed red pepper flakes if you want heat, set veggies aside to cool a bit.

3. On a lightly floured surface stretch or roll the 1 pound pizza dough into a roughly 12×8 inch rectangle, dust the underside with a little cornmeal or semolina so it slides, leave about a 1 inch border on all sides for sealing.

4. Spread 1/2 cup pizza sauce evenly over the dough leaving that 1 inch border, sprinkle 1 teaspoon dried oregano and 1 teaspoon dried basil over the sauce so every bite is seasoned.

5. Layer the cheeses and meats: sprinkle 2 cups shredded low moisture mozzarella over the sauce, then arrange the 6 provolone slices (or 3/4 cup sliced) on top, scatter the cooked crumbled sausage and about 8 ounces thin sliced pepperoni evenly, add the sautéed peppers, onions, mushrooms, 1/4 cup sliced black olives and 1/4 cup sliced banana peppers, finish with the 1/4 cup finely grated Parmesan or Pecorino. Taste a little and add more salt or pepper if needed.

6. Starting from the long edge closest to you, roll the dough away into a tight log, pinch the seam to seal and tuck the ends under so nothing spills out, place seam side down on the cornmeal dusted baking sheet. Make 3 or 4 small slits on top to vent steam.

7. Brush the outside with the beaten large egg for a glossy crust, and lightly brush or drizzle a little extra virgin olive oil too. If you like crispier top sprinkle a bit more Parmesan and a light dusting of garlic powder.

8. Tip: if the roll seems loose chill it in the fridge for 10 minutes or stick it in the freezer for 5 minutes so it holds shape and the cheese does not run out in the oven.

9. Bake in the preheated oven about 20 to 25 minutes until the crust is deep golden brown and the filling is bubbly, rotate the pan halfway for even browning. Check doneness by color or an internal temp of about 165°F if you want to be exact.

10. Let the stromboli rest 8 to 10 minutes so the cheese sets, slice into portions, garnish with fresh basil leaves and serve with extra warm pizza sauce for dipping. Enjoy, dont worry if a little cheese escapes, that just means its awesome.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper and a little cornmeal or semolina so the stromboli wont stick
2. Large skillet for browning the sausage and sautéing the peppers onions and mushrooms
3. Cutting board
4. Chef’s knife
5. Rolling pin or your hands to stretch the dough out to size
6. Small bowl and a pastry brush for the beaten egg wash
7. Measuring cups and measuring spoons
8. Pizza cutter or a sharp serrated knife and a spatula or bench scraper to transfer and slice
9. Paper towels to drain the sausage and wipe the skillet if needed

FAQ

Q: Can I use store bought dough or do I need to make my own? A: Yes, store bought dough works great, don't overthink it. If you make your own, let it relax so it's easier to roll. Either way, flour or semolina the surface so it doesn't stick.

Q: How do I stop the stromboli from getting soggy? A: Don't overload with sauce or wet veggies, pat mushrooms and peppers dry, and scatter the sauce sparingly. Layer cheese under the meats to form a barrier, seal the seam well and score vents on top so steam can escape.

Q: What temp and how long should I bake it? A: Bake at 400 to 425 F for about 18 to 25 minutes until golden and bubbly. If you want to be exact, the center should reach about 165 F. Put the seam side down on the baking sheet for a better seal.

Q: Can I make this ahead or freeze it? A: Yep. Assemble and freeze unbaked on a tray, then wrap tight and freeze. Bake from frozen, add 10 to 20 minutes to the bake time and cover with foil if the crust browns too fast. You can also fully bake then freeze, reheat later in the oven.

Q: Best way to reheat leftovers so it stays crisp? A: Reheat in a 350 F oven or toaster oven for 10 to 15 minutes, or until warmed through. Microwaving makes it soggy, so avoid that unless you're in a hurry.

Q: Any simple swaps or diet tweaks? A: Sure. Swap sausage for cooked chicken or a plant based sausage, use fewer pepperoni for less grease, or pick a gluten free dough. You can also mix different cheeses, just keep at least some low moisture mozzarella so it melts right.

Tremendous Loaded Pepperoni Pizza Stromboli Recipe Substitutions and Variations

Pizza dough
- Ready made pizza crust or pre-baked flatbread (naan or focaccia) for a quicker stromboli, just roll toppings tighter so it wont fall apart.
- Puff pastry if you want a flaky, lighter crust, bake a bit longer at moderate temp so cheese melts through.
- Refrigerated crescent or biscuit dough for a faster, easier roll that browns nicely, though texture is sweeter and softer.
- Homemade no-knead dough or focaccia dough if you want more chew and flavor, just press thinner than usual.
Pepperoni
- Genoa or hard salami, similar spice and fat so you keep that savory bite.
- Sliced prosciutto or cooked pancetta for a saltier, more delicate crisp.
- Turkey pepperoni or lean turkey salami if you want less fat but same shape and spice.
- Plant based pepperoni or smoked tofu for a vegetarian option, drain well to avoid soggy dough.
Italian sausage
- Ground beef or pork seasoned with fennel, garlic and crushed red pepper to mimic sausage flavor.
- Ground turkey or chicken with Italian seasoning for a leaner swap, brown and drain first.
- Sliced cooked meatballs or crumbled cooked kielbasa for a heartier texture and similar spice.
- Plant based sausage crumbles for a vegetarian version, cook first to remove excess moisture.
Mozzarella
- Fresh whole milk mozzarella, patted dry and thinly sliced, gives creamier melt but more moisture.
- Provolone or fontina, both melt great and add a slightly sharper flavor.
- Monterey Jack or mild cheddar mixed with a little mozzarella for extra gooey melt and more flavor.
- Vegan shredded mozzarella for dairy free, look for low-moisture varieties so the stromboli isnt soggy.

Pro Tips

– Control moisture. Let cooked sausage and sautéed veggies cool and pat them drier than you think, or the stromboli will steam itself soggy in the oven. If your peppers or mushrooms look wet, press them in a paper towel for a minute, it’ll make a big difference.

– Chill briefly before baking if the roll feels loose. Pop it in the fridge for 10 minutes or the freezer for 5, it’ll firm up so the seam stays sealed and less cheese runs out while baking.

– Crisp bottom trick: bake on a preheated baking steel, pizza stone, or an upside down heavy baking sheet so the bottom crisps fast. If you want extra color on top, blast it under the broiler for 30 to 60 seconds at the end, but watch it or it’ll burn.

– Flavor hacks: mix a little grated Pecorino into the edges before sealing for a savory crust, and brush the final egg wash with a tiny bit of olive oil and sprinkle garlic powder or extra Parmesan for better browning and flavor.

– Rest and slice right: let the stromboli sit 8 to 12 minutes after baking so the cheese sets, then cut with a sharp serrated knife using a sawing motion to avoid squishing it. Leftovers reheat best in a 350°F oven or in a skillet, not the microwave, to keep the crust crisp.

Tremendous Loaded Pepperoni Pizza Stromboli Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m excited to share my Tremendous Loaded Pepperoni Pizza Stromboli, and this Stromboli Recipe features an unexpected filling that gives the classic a bold new twist.

Servings

servings

Calories

728

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper and a little cornmeal or semolina so the stromboli wont stick
2. Large skillet for browning the sausage and sautéing the peppers onions and mushrooms
3. Cutting board
4. Chef’s knife
5. Rolling pin or your hands to stretch the dough out to size
6. Small bowl and a pastry brush for the beaten egg wash
7. Measuring cups and measuring spoons
8. Pizza cutter or a sharp serrated knife and a spatula or bench scraper to transfer and slice
9. Paper towels to drain the sausage and wipe the skillet if needed

Ingredients

1 pound pizza dough (store bought or homemade, about 450 g)
8 ounces thin sliced pepperoni (about 2 cups)
8 ounces Italian sausage, cooked and crumbled (about 225 g)
2 cups shredded low moisture mozzarella (about 8 ounces)
6 slices provolone (or 3/4 cup sliced)
1/4 cup finely grated Parmesan or Pecorino
1/2 cup pizza sauce, plus extra for dipping if you want
1/2 cup sliced bell pepper, mixed colors
1/2 cup thinly sliced red onion
1/2 cup sliced cremini or white mushrooms
1/4 cup sliced black olives
1/4 cup sliced banana peppers or pepperoncini
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 large egg, beaten (for egg wash)
1 to 2 tablespoons cornmeal or semolina for dusting
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
Fresh basil leaves for garnish, optional

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment, then sprinkle 1 to 2 tablespoons cornmeal or semolina so the stromboli wont stick.
In a skillet, cook the Italian sausage over medium high heat until nicely browned and crumbled, drain on paper towels. Wipe the skillet, add 1 tablespoon extra virgin olive oil and sauté the sliced cremini mushrooms, sliced red onion, and mixed bell pepper until just softened and most moisture is gone, add the 2 cloves minced garlic near the end so it doesnt burn, season with kosher salt, freshly ground pepper, 1/2 teaspoon garlic powder and the 1/4 teaspoon crushed red pepper flakes if you want heat, set veggies aside to cool a bit.
On a lightly floured surface stretch or roll the 1 pound pizza dough into a roughly 12×8 inch rectangle, dust the underside with a little cornmeal or semolina so it slides, leave about a 1 inch border on all sides for sealing.
Spread 1/2 cup pizza sauce evenly over the dough leaving that 1 inch border, sprinkle 1 teaspoon dried oregano and 1 teaspoon dried basil over the sauce so every bite is seasoned.
Layer the cheeses and meats: sprinkle 2 cups shredded low moisture mozzarella over the sauce, then arrange the 6 provolone slices (or 3/4 cup sliced) on top, scatter the cooked crumbled sausage and about 8 ounces thin sliced pepperoni evenly, add the sautéed peppers, onions, mushrooms, 1/4 cup sliced black olives and 1/4 cup sliced banana peppers, finish with the 1/4 cup finely grated Parmesan or Pecorino. Taste a little and add more salt or pepper if needed.
Starting from the long edge closest to you, roll the dough away into a tight log, pinch the seam to seal and tuck the ends under so nothing spills out, place seam side down on the cornmeal dusted baking sheet. Make 3 or 4 small slits on top to vent steam.
Brush the outside with the beaten large egg for a glossy crust, and lightly brush or drizzle a little extra virgin olive oil too. If you like crispier top sprinkle a bit more Parmesan and a light dusting of garlic powder.
Tip: if the roll seems loose chill it in the fridge for 10 minutes or stick it in the freezer for 5 minutes so it holds shape and the cheese does not run out in the oven.
Bake in the preheated oven about 20 to 25 minutes until the crust is deep golden brown and the filling is bubbly, rotate the pan halfway for even browning. Check doneness by color or an internal temp of about 165°F if you want to be exact.
Let the stromboli rest 8 to 10 minutes so the cheese sets, slice into portions, garnish with fresh basil leaves and serve with extra warm pizza sauce for dipping. Enjoy, dont worry if a little cheese escapes, that just means its awesome.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.