This pepperoni and pepper stromboli is so easy to make and delicious. You can easily substitute different cheeses if you prefer or if red bell peppers are pricey, just use a green bell pepper. I made this for a fantasy football draft my husband had at the house and the guys loved it. You can serve this as an entrée for a quick weeknight meal, which will easily feed four, or as an appetizer for any get-together you might be having.
You don’t want to fill this up too full or it will be difficult to roll. And if the dough tears a bit as you roll, just pinch it back together before baking.
To get a stromboli to cook evenly (the sides tend to cook faster than the center,) use this simple trick…Shape the filled dough around a greased, oven-safe glass or metal cookie cutter on your pan. The metal or glass conducts heat to the inner ring which will help ensure that everything cooks evenly.
PEPPERONI & PEPPER STROMBOLI –
Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4 for approx. $9.50 (or 8 to 10 as appetizer)
1 tablespoon canola oil
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
2 8-oz. packages crescent rolls (I buy the store brand or whatever’s on sale)
1 8-oz. bag shredded mozzarella cheese
3 ounces sliced pepperoni (I use half a package of Hormel sliced pepperoni)
4 ounces sliced provolone
2 teaspoons Italian seasoning
Heat oven to 350 degrees.
In large skillet, heat canola oil over medium-high heat. Add onion and peppers and cook about 5 minutes or until tender, stirring occasionally.
On lightly floured surface, press or roll dough into 9″ by 13″ rectangle; sprinkle evenly with mozzarella. Top with pepperoni, cooked vegetables, then provolone cheese.
Starting with long side of dough, roll up jelly-roll style; pinch long edge to seal. Place log on lined baking sheet; shape into ring, pinching together ends to seal. Sprinkle with Italian seasoning. Bake 25 minutes or until done. Let cool slightly before cutting.