Baked High-Protein Pepperoni Stromboli (Printable)

Hearty Italian-American classic with beef, pepperoni and melted mozzarella in golden baked dough.

# Components:

→ 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, optional
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

# Method:

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 onions and sauté for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking it apart with a spoon as it cooks. Season with salt, pepper, Italian herbs, and red pepper flakes. Cook for 6 to 8 minutes until browned and no longer pink. 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 - Layer pepperoni slices over the beef mixture. Sprinkle mozzarella and Parmesan cheeses evenly over the pepperoni.
07 - Starting from a long edge, tightly roll the dough into a log. Pinch the ends and seam firmly to seal.
08 - Place the stromboli seam-side down on the prepared baking sheet. Brush the entire top surface with beaten egg using a pastry brush.
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 the top is golden brown and the stromboli is cooked through. Allow to rest for 5 minutes before slicing.
11 - Slice the stromboli into individual portions and serve immediately with warm marinara sauce.

# Expert Advice:

01 -
  • Packs nearly 40 grams of protein per slice without tasting like gym food.
  • Comes together in under an hour, making weeknight dinners feel restaurant-quality.
  • The golden crust and melted cheese remind you why comfort food exists.
02 -
  • Never skip cooling the beef mixture before assembly—warm filling will make the dough too soft to handle and the cheese will start melting before the dough bakes.
  • The egg wash isn't decorative; it's what gives you that bakery-quality golden crust, so don't assume it's optional.
  • Those diagonal slits prevent the top from cracking unevenly and keep the inside from steaming into a dense, heavy texture.
03 -
  • If your dough is fighting you during rolling, let it rest for 5 minutes—the gluten relaxes and suddenly you've got cooperation instead of frustration.
  • Use a meat thermometer if you're nervous about doneness; the internal temperature should hit 165°F for fully cooked beef.
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