Hot Honey Pepperoni Stromboli with Italian Salad

Stromboli is the ultimate twist on pizza night: all your favorite toppings rolled into a golden, crispy bread log that’s perfect for dipping. This version brings together spicy pepperoni, gooey mozzarella and a drizzle of hot honey for a sweet-and-spicy kick that will have everyone reaching for seconds.

We’ll guide you through stretching the dough, layering the fillings and rolling it up tight so nothing leaks out. Serve it piping hot with warm marinara sauce for dunking and a simple Italian-dressed green salad on the side for a fresh, crunchy contrast.

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Ingredients

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3.5 ounce PepperoniView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position (or use middle and top racks for 4 servings) and preheat to 425°F. Wash and dry produce. Lightly coat a baking sheet (or two for 4 servings) with a drizzle of olive oil. Remove the pizza dough from its packaging and roll each dough ball on the oiled sheet to coat all over. Place the dough balls at least 3 inches apart, cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. After 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle. Don’t worry if the shapes aren’t perfect-the dough is stretchy. Cover again with the towel and let rest for another 12 minutes to make rolling easier.
3. Sprinkle each dough rectangle evenly with mozzarella, leaving a ½-inch border around the edges. Top with pepperoni slices. Drizzle the hot honey in a single lengthwise layer down the middle of the dough. Starting with one long side, gently fold up a 1- to 2-inch portion of the dough, then continue rolling 2-3 more times to form a log. Place the stromboli seam-side down on the baking sheet; pinch the ends to seal and tuck them underneath. Repeat with the remaining dough rectangle.
4. Using a sharp knife, carefully cut three small, shallow diagonal slits across the top of each stromboli. Bake on the middle rack until golden brown and crisp, 18-22 minutes (for 4 servings, bake on middle and top racks, switching rack positions halfway through).
5. When the strombolis have about 5 minutes left, toss the mixed greens with the Italian dressing in a medium bowl until evenly coated.
6. Let the strombolis cool slightly, then halve each crosswise. Serve with the marinara sauce and salad on the side.

Recipe Tips

FAQ

Can I use homemade pizza dough?

Yes, homemade pizza dough works great. Just make sure it’s at room temperature and well-rested for easy stretching.

How do I prevent the stromboli from unrolling?

Pinch the ends firmly and tuck them underneath the log. The seam should be placed down on the baking sheet.

Can I make these ahead of time?

Strombolis are best fresh from the oven, but you can assemble them a few hours ahead and refrigerate, then bake just before serving.