Stromboli (Ultimate Stuffed Pepperoni Pizza)

If you are looking for the ultimate comfort food or have an intense craving for a spicy, juicy, cheesy, savory pepperoni pizza, then you will want to try this for sure!

This is not super quick to make, but well worth the effort and time.

It is excellent made ahead of time and frozen for a later date as well as wonderful the next day reheated. I usually serve this Stuffed Stromboli Pizza Recipe to dinner guests since it has always been a favorite among my friends! So far, no one has left hungry or disappointed! (Unless they were dieting and either did not eat, or they stuffed themselves!)

Note: This is not at all "The Stromboli" if you skimp on the meat and cheese. At least try it and then decide if you want to use less meat and cheese.

*I do purchase my own pizza dough from my local bakery when I am out grocery shopping, however, any stiffer pizza dough recipe will work or here is one for you to use.

www.instructables.com/id/Perfect-Pizza-Dough-Recip...

Let's get started!

Pre-made refrigerated pizza dough

1 lb spicy pepperoni (I get mine from our deli department since it is spicy)

2 cups shredded mozzerella cheese

1 can Black olives sliced

2 eggs

Olive Oil or vegetable oil

2 eggs

Italian seasoning

Garlic powder

Salt

Black pepper

Whisk

Bowl

Spoon or pastry brush

Small sharp knife

Garnish (optional)

Stone baking pan or regular cookie sheet

In a small mixing bowl add:
1 T Oil
2 eggs
1 T Italian Seasoning
1 tsp salt
1 tsp black pepper
1 Tb Garlic powder

Stir together with a whisk until well blended.

Set aside for later.

Next I get my pre-made pizza dough from the refrigerator.
Sprinkle a heavy dusting of flour on your prepping surface.
Place one ball of dough in the center of the flour.
Lightly dust your rolling pin with flour.
Roll out your dough to fit the size of your baking pan.
Place the dough on a stone pan or a greased cookie sheet if you don't own one. (I use stone pans exclusively for this because I love how evenly it bakes.)

Using a spoon, put approximately 2/3 of the prepared sauce on the rolled out dough and spread evenly around the dough while leaving about a 1/2 inch perimeter around the edge for rolling and sealing the dough later.

Sprinkle 2 cups of pre-shredded mozzarella cheese evenly on top of the sauce. Leave a border still as well.

Put 1 lb of pepperoni on top of the cheese. All of it. Spread it out slightly over the cheese.

My family LOVES black olives!
I carefully slice 1 can of the large black olives on my pretty cutting board.
Sprinkle them heavily on top of the pepperoni.

Here is the challenging part of making Stromboli. It has taken alot of practice to get this system in place. Here is what I do:

1. First I fold one end of dough up and over the end and hold it with one hand.
2. With your free hand, fold over a side and pinch it to the first folded piece.
3. Next fold over the other side and begin to pinch it to whatever dough it is closest to.
4. Fold over the other end and pinch it together with any dough close to it.
5. Begin to pinch the center closed. Try not to pull to hard or it will make holes in your dough and all your filling will ooze out.
6. Using both hands, gently begin to turn it over so the seam is on the bottom for presentation as well as helping keep it sealed.
7. Gently pat it smooth making it look like an oval.

Get the bowl of remaining egg mixture and spread it all over the Stromboli.

Next get a small sharp kitchen knife and begin to make diagonal slices across the top similar to french bread. I usually do about 4 slices. Add Garnish if desired. Place in oven set at 375* and bake for 45 minutes or until juices and the cheese are bubbling out of the slices in the top. Do not under bake or the pepperoni and cheese will not be cooked all the way. You want the cheese melted and the pepperoni juices flowing as well as a golden brown crust. If the temperature is too hot, the crust will burn and the middle will not be cooked. It will be the best if you are patient.

Remove from the oven and let it set for about 10-15 minutes. This will soften the crust.

We eat it with a side of spaghetti or pizza sauce. Slice it with a sharp knife in about 1-2 inch slices and serve. Our children usually eat 1/2 of one because they are very filling. Adults eat an average of 2 slices. It usually makes about 7 slices of stromboli. Eat and enjoy! Note: This can be made with any pizza toppings of your choice. We prefer pepperoni and black olive pizza. Serve with a fresh green garden salad, Olive garden salad, or Ceasar salad.