Copycat Sbarro Pepperoni Stromboli

[Shoshanna]

Copycat Sbarro Pepperoni Stromboli

Yield(s): Makes 5 small Stromboli / 3 large Stromboli

15m prep time
35m cook time
2h inactive

FOR PIZZA DOUGH:
2 cups plus 3 tablespoons all-purpose flour, extra for rolling
1 teaspoon sea salt
3/4 teaspoon active dry yeast
1 teaspoon olive oil

1 cup lukewarm water

FOR ASSEMBLY:
1 lb. pizza dough
1/3 cup finely grated parmigiano cheese
4 cups whole milk mozzarella, grated
6 oz thinly sliced pepperoni
1 egg yolk, beaten
1 tablespoon water
2 tablespoons sesame seeds
Olive oil, for drizzling

1 (15.5oz) jar marinara sauce (Raos), warmed for serving

PREPARATION

Mix the pizza dough in a stand mixer fitted with a dough hook starting with flour, salt, and yeast until combined. Add warm water and olive oil to the flour mixture and mix until a sticky dough forms. (7 - 10 minutes or until the dough doesn’t stick to the bottom)

Let dough proof in a greased bowl covered with a damp tea towel or plastic wrap for 1 hour in a warm place. 

Stretch and fold each corner once doubled in size and let proof for another hour. If using store-bought dough, let the dough come to room temperature for at least 1 - 2 hours.

Prep a sheet tray lined with parchment paper with olive oil and prepare your egg wash whisking together your egg yolk and water.

Roll your 2nd proofed pizza dough out on a flour-dusted surface to a half-sheet tray-sized rectangle. Use more flour as needed to prevent sticking. Keep the dough moving on the bench.

Drizzle the middle of the rolled dough with olive oil, then sprinkle with parmesan cheese. Add all your grated mozzarella cheese over the parm, then sprinkle over pepperoni. Starting with the side of the dough closest to you, roll the dough over the fillings and pull the fillings together to make a nice tight roll. Roll away from you as you tighten the roll to form a nice thick cylinder. Place the roll seam-side-down and brush with egg wash. Cut 45° slits all across the log and top with sesame seeds.

Baked at 450 °F on the lowest rack of the oven for 18 - 20 minutes or until golden.

Remove from the oven and brush with olive oil for glistening and softening the stromboli.

Place on a wire rack to cool for 5 - 10 minutes, then slice and serve with warm marinara to dip.

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