Pepperoni Stromboli Twist
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Stromboli rolled tight with spicy chorizo swapped for pepperoni for a bolder kick. Cheese blend shifted to mozzarella and fontina for creamier melt and subtle nuttiness. Dough stretched uneven on purpose to get a rustic edge. Egg wash locks seams and flakes crust, Italian seasoning and parmesan dusted on top for savory crunch. Vents sliced to let out steam; golden crust signals it’s done when it thumps hollow, not by timer alone. Leftovers reheat crisp in skillet, not microwave. Subtle shifts in timing and ingredient swap make this less pizza, more a sturdy rolled snack that stands up to dipping sauces. Always trust smell and sound over minutes. Expect bubbly cheese pockets, spicy aroma, and crispy edges. Watch dough closely during roll, dry or sticky dough ruins seal. Use parchment sprayed heavy or dough sticks.
Prep:
15 min
Cook:
30 min
Total:
45 min
Servings:
4 servings
#Italian-American
#baked snack
#pizza dough
#chorizo
#fontina
#mozzarella
#parmesan
#homemade
Rolling tense dough with spicy chorizo instead of pepperoni revolutionized this run-of-the-mill stromboli for me. Cheese swap to fontina adds unexpected creaminess; blending melts differently than provolone, slightly nutty. Dough stretched rough instead of neat rectangle; rustic shapes hold fillings better, crust turns flakier with uneven thickness. Egg wash isn’t just for gloss; it seals dough edges and helps crust crisp. A few strategic vents let steam whisper out instead of escaping violently; ensures crust bakes through resilient. Bake by feel and sound; golden brown crust and hollow tap beat timers every time. Cooling briefly is tough — molten cheese wants to ooze but patience pays off. Little tricks: heavy parchment spray keeps roll from sticking during shaping and baking. Leftovers reheat crisply in pan instead of limp microwave sogginess.
Ingredients
- 1 ball pizza dough approximately 16 oz
- 4 oz spicy sliced chorizo sausage substitute pepperoni
- 3/4 cup marinara or your favorite pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded fontina cheese substitute provolone
- 1 large egg beaten with splash water for egg wash
- 1 teaspoon Italian seasoning mix
- 2 tablespoons grated Parmesan cheese
- nonstick cooking spray or olive oil for baking sheet
About the ingredients
Chorizo brings spice, boldness missing from classic pepperoni; both work but chorizo adds a kick I prefer. Fontina cheese melts smoother and richer than provolone; if time-crunched, substitute with provolone or mozzarella all over, but risk less flavor depth. Dough thickness affects crust crispness; too thin makes leaks, too thick leaves raw dough pockets. Egg wash is key — skips pale crust and dry edges, glues dough edges tight. Using a beaten egg with a little water thins and spreads easier. Italian seasoning mix on top can be heavy or light depending on taste; start small and add more after baking if needed. Parmesan dusted last adds savory crunch; skip if allergic or substitute with pecorino Romano for sharper punch. Parchment paper prevents sticking but spray with olive oil or nonstick spray generously; avoids frustrating lifting issues.
Method
- Preheat oven to 405°F. Line baking sheet with parchment paper and spritz with nonstick spray heavily to prevent sticking.
- Stretch pizza dough roughly 14 by 10 inches on parchment; don’t stress perfect rectangle; rustic stretch better for crust texture.
- Distribute chorizo thin, leaving 1 1/2 inch border all around. Spoon sauce over meat, spreading lightly not drowning dough.
- Sprinkle mozzarella evenly, then fontina over top. Fontina melts creamier, gives a slightly sweet kick different from provolone.
- Brush exposed dough edges with egg wash. Critical step to glue edge later and add golden color to crust.
- Roll dough lengthwise starting from a long edge, curl hands gently to keep filling compact. Fold short edges inward to seal ends preventing leaks.
- Pinch dough seam tightly; dough needs snug seal or filling oozes out during baking.
- Flip stromboli seam side down onto baking sheet. Brush top generously with remaining egg wash; traps moisture inside and crisps crust outside.
- Sprinkle Italian seasoning and Parmesan on top. Creates a layered, aromatic crunch.
- Cut 4 to 5 vents spaced evenly on top strip. Steam must escape to keep crust crisp inside.
- Bake 25 to 35 minutes. Look for deep golden brown crust and tapping top should sound hollow. Internal bubbles in cheese will be visible through vents.
- Let cool 15 minutes or just until not blistering hot. Slice thick rounds with serrated knife; thinner slices collapse or spill filling.
- Leftovers? Reheat in skillet over medium heat to retain crust texture; microwave makes it gummy.
- Don’t rush seal or dough tears; keep dough slightly tacky but not wet. Add flour sparingly or edges won’t stick.
- If no chorizo, use pepperoni or sliced smoked sausage. Can swap fontina with provolone or gouda depending on melty strength and taste preference.
Cooking tips
Preheat a few degrees higher than usual to counter heat loss from opening oven door. Stretch dough by hand on parchment to avoid sticky mess; perfect rectangle not necessary — rustic shape favors flakier crust. Apply sauce lightly — too much sogginess kills fold. Spread cheeses evenly for balanced melty pockets. Egg wash first seals edges tightly, avoids costly spillouts when rolling; don’t skip. Fold short edges inward before rolling lengthwise — fails here and you’ll have gooey mess in oven. Pinch firmly but gently; tears ruin bake and smell. Flip stromboli seam side down to help it hold shape while baking. Egg wash on top primes crust golden gloss and helps cheese and seasoning stick. Cut vents after applying egg wash and toppings to let steam escape carefully. Bake until sound is hollow and crust is golden dark without burnt spots. Cool briefly or filling will eject molten lava heat and burn mouth. Slice thick enough to handle weight — thin slices flop apart. Reheat leftovers in skillet for restored crust texture — microwave ruins it.
Chef's notes
- 💡 Spray parchment heavily or olive oil well, else dough sticks bad. Use tough hands stretching dough roughly. Rustic shapes crackle better than neat rectangles. Don’t sweat uniformity; thicker edges means crunch contrast, thin spots risk leaks. Vents crucial—four or five spaced let steam sneak out without soggy crust. Egg wash thinned with water spreads easier, seals edges tight, golden color follows. Pinch seam firmly but don’t rip dough, dough tacky but not wet helps seal. Skip microwave for reheat, skillet crisp is game changer. Cheese melts differently fontina vs provolone, fontina creamier, more subtle sweetness.
- 💡 Sauce sparingly on dough or fold fails. Spread thin meat layer, 1 1/2 inch border must stay clear; sauce drowning dough causes soggy bottom. Rolling tight keeps filling compact; fold short edges inward before roll stops ooze disasters. Flip seam down on baking sheet; crust stands better, traps moisture inside. Cut vents after egg wash and cheese toppings so steam doesn’t burst crust prematurely. Bake 25–35 mins; sound tells story, tap crust hollow means done. Internal bubbles visible through vents show cheese melted properly. Don't rush seal or edges tear. Flour hands lightly, add more if sticky during roll, but beware too much flour toughens crust.
- 💡 Slice thick with serrated knife to avoid spill; thin slices collapse or filling leaks. Cooling 15 mins firm ups cheese; tempted? Wait. Leftovers reheat skillet medium heat; pan crisps crust, microwave ruins mouthfeel. Dough thickness key: too thin leaks, too thick raw pockets. Italian seasoning sprinkle on top can be light or heavy. Parmesan adds crunch—sub with pecorino Romano if needed. Timing depends on oven quirks; 405°F hotter than usual to fight heat loss when opening oven door. Watch visual cues, crust color, sound over timer.
- 💡 Fontina swap adds subtle nuttiness, creamier melt. Provolone is dryer, less melt. Chorizo spice stronger than pepperoni, add or omit per taste. Dough stretch varied thickness prevents uniform sogginess; texture comes from that uneven roll. Egg wash not just gloss—locks moisture in dough edges, helps crust crisp. Parchment spray critical. No parchment? Heavily oil or risk sticky mess. Vents counter steam pressure; skip vents and crust sogs out. Cheese bubbling visible through small vents makes smell: spicy aromas mix with baked dough, hints of Parmesan dusting on top.
- 💡 Timing shifts with oven heat, dough temp. Less proofed dough tears easier during roll. Rest dough enough but not too long to avoid dry edges. Spritz parchment again if baking sheet used multiple times and stick risk jumps. Dough too sticky? Cool hands with quick flour dust before roll. Don’t overflour or flavor dulls. Flip stromboli seam side down first then brush egg wash on top traps moisture and crisps outside crust. Vents allow steam gently to escape; no vents = blast crust collapse or soggy spots inside. Watch bubbling cheese; it says done.
Common questions
How to prevent soggy crust?
Sauce thin and spread lightly, dough border clear of toppings. Vents on top critical to release steam. Egg wash seals edges; crust color and hollow tap tell finish. Over load filling? Expect leaks. Folding short edges inward seals better.
What if no chorizo?
Swap pepperoni or smoked sausage thin sliced. Flavor changes but same principle. For cheese, fontina can be provolone or gouda; fontina creamier melt. Adjust baking time slightly if gooey melt differs. Egg wash remains key no matter filling.
Why dough tears when rolling?
Dough too wet or sticky, or under-proofed. Rest longer but watch dryness. Flour hands lightly but not too much or tough crust. Pinch seam firmly—loose seals cause leaks during bake. Roll gently, short inward folds help.
How to store leftovers?
Cool completely before storing in airtight container. Reheat in skillet over medium heat to crisp crust, avoid microwave which ruins texture. Can also freeze; thaw overnight fridge then reheat skillet. Avoid soggy crust by skipping microwave.
