Empty My Fridge
Classic Pepperoni Stromboli with Marinara Dipping Sauce
Ingredients
- Pizza dough345 g
- Ham · sliced0.2 lb
- Pepperoni · sliced0.2 lb
- Egg · beaten1
- Pecorino cheese · grated4 tbsp
- Poppy seed1 tbsp
- Mozzarella cheese · sliced¼ lb
- Marinara sauce2 cups
- Olive oil · for bottom of pan or use parchment paper
Instructions
- Take the dough out of the fridge 2 hours before using it.
- Stretch the dough by hand or roll it into a rectangle about 14 inches long and 10 inches wide, with parchment paper under it.
- Spread a thin layer of sauce (about 4-6 ounces) over the dough, leaving 3 inches free on all sides.
- Layer the ham, then the pepperoni, then the mozzarella, leaving about 2 inches free on all sides.
- Sprinkle half the grated cheese and the oregano over the mozzarella.
- Fold the dough over once and tuck in the sides. Brush the seam with water and roll it up in the parchment into a log, seam side down, centered on an oiled or parchment-lined baking pan.
- Beat the egg with a tablespoon of water and brush it over the top. Cut slits about 1 inch apart in the top with a sharp knife.
- Sprinkle the sesame seeds and the remaining cheese on top. Bake on the middle rack 20-25 minutes at 425°F, until golden and crisp.
- Let it rest at least 10 minutes before cutting. Serve with the marinara for dipping.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
EggCheeseMozzarella cheesePecorino cheeseHamMarinara saucePizza doughPepperoni
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