Stromboli / Pepperoni Bread

Serves: 8+ | Prep Time: 10 min | Cook Time: 3 hours 

 

Ingredients 

• 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. 

 

This post was published in July 2025 by Patrick Auger. Original photo by Patrick Auger.