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Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside.
Juicy stromboli bursting with thick tomato sauce and spicy pepperoni.

Tomato and Pepperoni Stromboli

Author: Flavelo
Recipes Main Courses Cakes and Desserts
This version is closest to the original pizza concept. The challenge here is moisture management: the acidity and water content of tomato sauce can easily make the dough soggy from the inside. The secret is thick, spicy sauce and layering technique, which preserves dough crispness while keeping the filling juicy.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 610 kcal
🌍 Cuisine Italian-American

Ingredients

Equipment Needed

  • Baking tray
  • Rolling pin
  • Pastry brush
  • Spoon for sauce
  • Knife

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix the flour with baking powder, salt, and sugar. Rub the cold butter into it with quick movements until crumbly.

Tip: Speed is important so butter doesn't melt from hand warmth. Cold butter pieces create steam during baking, making dough flaky.
2 ✓

Add egg and water, then knead dough until just combined. Do not overwork!

Tip: For baking powder dough, excessive kneading causes a 'brittle', hard result due to overdeveloped gluten.
3 ✓

Roll out dough on floured surface into a rectangle. Spread thinly with tomato sauce, leaving 2-3 cm border empty.

Tip: Sauce should be thick! Runny sauce soaks dough before baking.
4 ✓

Place pepperoni slices on top and sprinkle with grated mozzarella.

Tip: Pepperoni fat melts during baking and flavours the dough.
5 ✓

Roll up dough from longer side. Thoroughly pinch ends and edge together so sauce doesn't leak.

Tip: Due to tomato sauce, this dough is more slippery, roll carefully.
6 ✓

Place on baking paper-lined tray, score top (cut slits). Bake in oven preheated to 200°C for 20-25 minutes until golden brown.

Tip: Without slits, hot steam bursts the roll.
7 ✓

Rest for 10-15 minutes before serving so sauce thickens back up slightly.

Tip: If cut hot, sauce and cheese run out, leaving slice empty.

Recipe FAQ

The inside of the dough stayed soggy.
The tomato sauce was too runny, or you spread too much. Use thicker pizza sauce and spread thinly.
The side burst.
Steam couldn't escape. Don't forget to make 3-4 cuts on top of the raw roll before baking.

Ingredients

  • 500 g Plain flour (BL55)
  • 100 g Butter (cold, diced)
  • 30 g Granulated sugar
  • 1 tbsp Baking powder
  • 250 ml Water
  • 0.5 tsp Salt
  • 1 pc Egg (M size)
  • 200 ml Thick tomato sauce (pizza sauce)
  • 200 g Mozzarella cheese (grated)
  • 100 g Pepperoni slices