Baked High-Protein Pepperoni Stromboli (Printable version)

Golden-baked stromboli rolled with beef, pepperoni, and mozzarella. Hearty, protein-packed Italian-American classic ready in under an hour.

# What you 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
12 - 1 tablespoon olive oil
13 - Marinara sauce for serving

# Steps to follow:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onions 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 into small pieces as it cooks. Season with salt, pepper, Italian herbs, and red pepper flakes. Cook until browned with no pink remaining, approximately 8 to 10 minutes. Remove from heat and cool for 5 minutes.
04 - On a lightly floured surface, roll out pizza dough into a large rectangle approximately 12 by 16 inches.
05 - Spread the cooled beef mixture evenly over the dough, leaving a 1-inch border on all sides.
06 - Arrange pepperoni slices over the beef. Sprinkle shredded mozzarella and grated Parmesan cheese evenly across the top.
07 - Starting from a long edge, tightly roll the dough into a log. Pinch the ends and seam securely to seal.
08 - Place the stromboli seam-side down on the prepared baking sheet. Brush the top 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. Remove from oven and let rest for 5 minutes.
11 - Slice the stromboli and serve warm with marinara sauce.

# Expert tips:

01 -
  • It's a complete meal in one roll - no sides required, though you can add them if you want to feel fancy.
  • Packed with lean protein and actual flavor - this isn't sad diet food, it's genuinely satisfying and delicious.
  • Looks impressive but takes less than an hour - perfect for impressing people without spending your whole afternoon cooking.
02 -
  • Don't skip the cooling step after browning the beef - I learned this the hard way when hot meat melted the dough before I even finished rolling it up.
  • The egg wash makes the difference - it's what gives you that restaurant-quality golden color, and without it, the top looks pale and matte.
  • Those steam vents matter - without them, pressure builds and your stromboli can burst open while baking.
03 -
  • Make the beef filling the day before and store it in the fridge - you'll save time and the flavors meld together beautifully.
  • Use a sharp knife for the steam vents and cut decisively - hesitant sawing tears the dough instead of creating clean slits.
  • If your dough keeps shrinking back when you roll it, let it rest for 5 minutes halfway through - this is gluten relaxing, and fighting it just frustrates you.
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