How to Make Pepperoni Stromboli
- Preheat the oven to 200 degrees C.
- Remove the dough from its package and roll it out n a flat, clean and flour dusted surface. Preferably half an inch of thickness is good enough for the Stromboli.
- Add rows of pepperoni, salami and mozzarella cheese alternately until the dough is completely covered. Just leave about 2 inches of the dough at the edges.
- Top the filling with the grated mozzarella, red pepper flakes and dried oregano.
- Gently and slowly roll up the dough.
- Sprinkle some extra grated mozzarella.
- In a small bowl, mix in all the ingredients of the garlic butter sauce.
- Brush the garlic butter sauce on top of the folded dough.
- Bake in the oven for 20 minutes.
- Serve with marinara or garlic butter sauce and enjoy!
- Stromboli is actually the name of an active volcano in Italy. It has been erupting continuously in different amounts since 1932.
- In Italy, bread is not an appetizer as most restaurant now use it to be. If you go to an authentic Italian restaurant, Pepperoni Stromboli will be most likely be a side or main entrée instead of an appetizer.
- Another cultural misappropriation is that pepperoni in Italian means bell peppers. So if you order something with pepperoni in Italy, don’t be surprised if you get vegetables especially bell peppers in your dish instead of slices of sausage.
- Italian food is quite diverse and is eaten differently in every region of the country but some common ingredients are tomatoes, olives, cheese, meat and pasta.