Pepperoni Stromboli with Provolone

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 105 min · high-protein

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Ingredients

• 1/2 lb pizza dough
• 2 1/2 oz sliced pepperoni
• 4 slices sliced provolone
• 1 1/2 oz sliced capicola
• 2 1/2 oz low-moisture mozzarella, shredded
• 1/4 cup grated Parmesan
• 1/4 cup roasted red peppers, drained
• 1 garlic cloves
• 1 egg
• 3/4 tbsp olive oil
• 1/4 tsp dried oregano
• 1/2 cup marinara sauce

Method (tap to check — screen stays awake)

1. Let the dough sit at room temperature 45 minutes, then heat the oven to 425F and line a sheet pan with parchment. Use the rest to blot the peppers and grate the garlic.
2. Roll the dough on a floured surface into a rectangle roughly 12 by 16 inches and a scant 1/4 inch thick.
3. Layer the provolone first, then the pepperoni, capicola, blotted roasted peppers, mozzarella, Parmesan, grated garlic and oregano, leaving a 1-inch border all round. Keep the filling in an even sheet; a mound in the middle makes a log that will not seal.
4. Roll it up tightly from a long side, pinch the seam and tuck the ends under, and lift it onto the pan seam-down.
5. Brush with the beaten egg mixed with the oil and cut four diagonal slashes across the top through the top layer only.
6. Bake 25 to 30 minutes until deep golden and hollow-sounding when tapped underneath. Rest 10 minutes — cut hot and the cheese runs straight out.
7. Slice into 1.5-inch rounds and serve with warm marinara.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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