Stromboli / Pepperoni Bread
This cheesy, savory, golden-baked beauty is a total crowd-pleaser — perfect for parties, lunchboxes, or weeknight meal prep. Made with our Better Batter Gluten-Free Pizza Crust Mix, these strombolis (or pepperoni breads!) are easy to make, fun to customize, and freeze like a dream. Pop one in the air fryer, toaster oven, or oven for a quick bite anytime. Whether you’re stuffing them with classic pepperoni and cheese or getting creative with your own fillings, we can’t wait to see your take!
Stromboli / Pepperoni Bread
Serves: 8+ | Prep Time: 10 minutes | Cook Time: 3 hours (includes rise and bake time)
Ingredients
- A 1lb Package of Better Batter Pizza Crust Mix, prepared as directed on package (cold proof overnight or at room temperature to double in size before using)
- 3/4 cup parmesan cheese or vegan parmesan
- 3/4 cup mozzarella, provolone, cheese blend, or vegan cheese of choice
- 1 1/2+ cups pepperoni (or filling item of your choice)
- Additional Gluten Free All-Purpose Flour, for dusting the rolling surface
- Olive or Avocado oil to brush on before baking
Instructions
Make the pizza dough, following instruction on back of 1lb Pizza Mix Crust bag.
Prepare the pan. Line a large baking sheet with parchment paper. Set aside.
Prepare the bread roll. Divide the dough in half
Lightly flour the work surface with additional flour and flour a rolling pin.
Rolling Pin. Roll half of the dough into a 10×16 rectangle. Keep dough moving by gently rotating it each time you make a pass with the rolling pin, adding a little more flour as you go.
Sprinkle cheese & toppings (pepperoni, veggies, etc) onto the dough, leaving a 1/2-inch border around the edge.
Rolling into log. Starting at a long end, tightly roll the dough into a spiral log. Carefully pinch close the seam and transfer the stromboli seam-side down to the prepared pan. Tuck under the ends.
Brush with a little bit of olive oil or avocado oil and Italian seasoning.
Repeat the same process with the remaining other half a dough.
Cover with oiled plastic wrap or damp dish towel.
Rise. Allow to rise in warm location until doubled in size, about 35-55 minutes.
Preheat. While the dough is rising, preheat oven to 375
Bake, rotating the pan halfway through, until golden brown, about 40-45 minutes. Gently tent the stromboli with foil if it is browning too quickly.
Remove from the oven and transfer to a cutting board. Using a serrated knife, cut 1-inch thick slices and serve immediately.
Picture and recipe by Patrick Auger.
