Pepperoni, Olive and Sun Dried Tomato Stromboli

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Pepperoni StromboliI 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

Pepperoni, Olive and Sun Dried Tomato Stromboli


  • Dough:
  • 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.

IMGP5885She’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.

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