High-Protein Pepperoni Stromboli (Print Version)

Protein-packed Italian-style stuffed dough with beef, pepperoni, and melted cheese

# What You'll Need:

→ Dough

01 - 1 pound pizza dough

→ 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Sauté onions 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 into small pieces as it cooks. Season with salt, pepper, dried Italian herbs, and red pepper flakes. Cook until beef is browned and no longer pink, approximately 5 to 7 minutes. Remove from heat and cool for 5 minutes.
04 - On a lightly floured work surface, roll pizza dough into a large rectangle approximately 12 by 16 inches.
05 - Evenly distribute the cooked beef mixture over the dough, leaving a 1-inch border on all sides.
06 - Arrange pepperoni slices over the beef layer. Evenly sprinkle shredded mozzarella and grated Parmesan cheese on top.
07 - Starting from a long edge, tightly roll the dough into a cylinder, pinching the ends and seam to seal completely.
08 - Position the stromboli seam-side down on the prepared baking sheet. Brush the entire top surface with beaten egg wash.
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. Remove from oven and let rest for 5 minutes.
11 - Slice the stromboli into portions and serve immediately with warm marinara sauce on the side.

# Expert Advice:

01 -
  • It's a complete meal in one satisfying slice, with lean beef and cheese delivering nearly 40 grams of protein per serving.
  • The technique is surprisingly forgiving, even if you've never rolled dough before, and you'll feel genuinely accomplished when it emerges from the oven.
  • Leftovers reheat beautifully, making it perfect for meal prep or unexpected weeknight dinners.
02 -
  • The beef filling must cool before you assemble everything, or the heat will make the dough greasy and impossible to work with; I learned this the messy way.
  • Rolling the dough too thin means it tears when you add the filling, so aim for an even 1/4-inch thickness that's sturdy enough to hold everything without being chewy.
  • Those slits you cut in the top aren't decorative; they're essential for letting steam escape so the dough bakes through instead of staying doughy on top.
03 -
  • Room-temperature dough rolls out smoothly without resistance or tearing, so take it out of the fridge 30 minutes before you need it.
  • A sharp knife dipped in water between slices keeps the cutting clean and the filling from smudging, making your presentation look professional.
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