This Italian Beef and Pepperoni Stromboli is loaded with lots of cheese and meats for one of the best pizza turnovers you’ve ever tasted!
The idea for Stromboli has Italian roots (although not an authentic Italian recipe) with origins that stem from the 1950s. There was actually a restaurant in a city just outside of Philadelphia that takes the claim for this creation and I am forever thankful for it. 🙂
I love pizza and this particular variation is something I don’t get to indulge in too often so I figured it was time to give it a try for myself — so I can be able to treat myself whenever and at any time.
The Italian Beef and Pepperoni Stromboli is rolled similar to rolling a burrito which creates a multi-layered effect resulting in layers of dough falling nicely in between layers of cheese and meat. There isn’t much difference in the taste so I used turkey pepperoni, but you can definitely use traditional pepperoni instead. Add that to the ground beef and Italian seasonings — the combination just never gets old.
I am officially a cheese head so using a pound of cheese is a must! This recipe takes a little patience because you want to make sure your dough doesn’t stick to your surface when you start the rolling process. My trick is to keep the pastry flour on hand.
When a regular pizza pie for pizza night just won’t do and you want to make an impression, add this Italian Beef and Pepperoni Stromboli to the menu.
I'm Eric --- a husband, father, Louisiana native, and lover of Tex-Mex and double-stacked burgers. On this site, you'll find Southern recipes I learned from my grandmothers using simple, approachable ingredients.