I know I’ve posted many pizza recipes, like this, this and this.
Oh, and this.
But this one is different.
You should know that I made this a few times to confirm how much I loved it before I decided to post it. Yep, I’m that dedicated to your happiness.
Each time turned out even more excruciatingly fantastic than the one before.
Excruciating is a very strong word, people.
This version happened to be my favorite.
Oh, what a difference these little sun kissed tomatoes do.
Pepperoni, Olive and Sun Dried Tomato Stromboli
- 4 cups all purpose flour
- 1 tsp salt
- 1 1/3 cup warm water
- 1 tsp yeast
- 1/3 cup olive oil
- The Rest:
- 2 cups pepperoni slices
- 1 cup pepperocini, chopped
- 3/4 cup green olives, chopped
- 3/4 cup sun dried tomatoes, chopped
- 1 cup Mozzarella cheese, shredded
- 1 cup Provolone cheese, shredded
- 1 cup Muenster cheese, shredded
- 1 egg, whisked
- Flat leaf Italian parsley, chopped
- Sprinkle the yeast over the warm water. In a stand mixer, combine the flour and salt. Add olive oil, followed by water/yeast.
- Mix on low until thoroughly combined.
- Using greased hands, form dough into a ball (it might already be one) and place in oiled bowl.
- Cover and refrigerate until ready to use.
- Preheat oven to 500 degrees and spray a large flat baking sheet with cooking spray.
- Divide dough equally into 6 sections and spread each out on a flat surface, as if you're making pizza.
- Divide the filling ingredients (pepperoni through cheeses) evenly among the dough sections in the center.
- On both sides of the dough, slice vertical strips with a knife. Fold up the end pieces of dough, then criss cross the strips until the stromboli is wrapped up.
- Brush with egg wash, sprinkle with parsley and bake for 12-15 minutes, until golden brown.
- Slice and serve with marinara.
She’s so pretty.
I like mine dipped in marinara, but you could also use melted garlic butter.
Which, by the way, I’ll be doing next time. I just made that decision.