Easy Meat Lovers Stromboli (Beef and Pepperoni)

This golden, bubbling Easy Meat Lovers Stromboli (Beef and Pepperoni) is the ultimate pizzeria-style comfort food you can make at home. We roll fresh pizza dough around seasoned ground beef, turkey pepperoni, marinara sauce, and a mountain of gooey, melted mozzarella. It is guaranteed to be an instant hit for family pizza nights, game-day spreads, or weekend gatherings.

Love Stromboli? Then try my Ground Chicken Three-Cheese Stromboli, or my Buffalo Chicken Calzone and Turkey Pepperoni Calzone.

Mastering an authentic stromboli means strategically layering your ingredients and controlling excess moisture so the dough bakes up flaky and golden instead of soggy.

Browning the ground beef with Italian seasonings and draining the excess grease keeps the meat savory and juicy without weighing down the layers. Rolling everything up tightly like a jelly roll traps the rich sauce, Parmesan, and stretchy mozzarella, while a quick egg wash and vent slits on top ensure a glossy, golden-brown crust that holds its shape when sliced.

Ingredients you’ll need to make Meat Lovers Stromboli (Beef & Pepperoni):

• Pastry Flour: Lightly coats the work surface to keep the fresh dough from sticking and prevent overworking, which toughens the gluten.
• Fresh Pizza Dough: Stretch into a wide rectangle, roll into layers, and bake into a crisp, chewy crust.
• Ground Beef: One of the meats in this meat-lover’s recipe.
• Seasonings & Herbs (Italian Seasoning, Sea Salt, Black Pepper, Red Pepper Flakes, Basil Flakes): The flavor engine; Italian seasoning, salt, and black pepper season the beef, red pepper flakes add a kick of heat across the sauce, and dried basil infuses a classic sweet-herbal aroma over the cheese.
• Marinara Tomato Sauce: Spread across the dough to add sweet, tangy flavors that balance the rich meats and cheeses. You can also serve the marinara as a dipping sauce for the baked stromboli.
• Grated Parmesan Cheese: Dusted over the sauce to add sharp, salty flavor.
• Turkey Pepperoni: Provides a smoky, zesty pepperoni bite with minimal rendered oil.
• Shredded Mozzarella Cheese: Melts into a gooey, stretchy blanket holding the meat layers together.
• Cornmeal: Dusted on the baking pan to prevent sticking and give the bottom crust that authentic, crunchy pizzeria texture.
• Large Organic Egg (with Water): Whisked into a simple wash to brown the outer crust and give it a bakery sheen.

How to make Easy Meat Lovers Stromboli (Beef & Pepperoni):

Roll and Shape the Dough: Spread pastry flour over the kitchen countertop. Place the room-temperature fresh dough on the flour and shape it into a rough rectangle by hand. Finish shaping, then flatten the dough with a rolling pin into a uniform rectangle (about 12×16 inches).

Brown the Seasoned Beef: Preheat a pan over medium heat, add the ground beef, and season with Italian seasoning, sea salt, and black pepper. Cook the meat for 6 to 8 minutes, breaking it into small crumbles. Drain off excess rendered grease and set the beef aside.

Layer the Base Fillings: Spread about ¾ cup marinara sauce evenly over the rolled dough, leaving a clean 1-inch border along all edges. Sprinkle the ¼ cup grated Parmesan cheese and 1 tsp red pepper flakes evenly over the sauce. Arrange 3 ounces of the turkey pepperoni across the sauce, then scatter the cooked ground beef evenly over the pepperoni.

Add Cheese and Herbs: Scatter 12 oz shredded mozzarella over the meat. Top with the remaining 1 oz of turkey pepperoni and the remaining 4 oz of mozzarella. Sprinkle the 1 tsp basil flakes evenly over the top layer of cheese. I am officially a cheese head, so using a pound of cheese is a must!

Roll and Seal: Fold the shorter ends slightly inward over the filling. Roll the dough up lengthwise like a cinnamon roll or burrito, tucking the filling snugly as you go. Pinch the outer seam and ends firmly to seal in the melted cheese. Lay the stromboli seam-side down on a clean board.

Prep the Pan: Dust the bottom of a large baking pan or parchment-lined sheet pan with cornmeal, then carefully transfer the stromboli onto it.

Vent and Egg Wash: Using a sharp knife, cut 4 to 5 small diagonal slits across the top to vent trapped steam during baking. In a small bowl, whisk (paid link) together 1 large organic egg and 1 tsp water until smooth. Using a pastry brush, brush the egg wash generously over the entire top and sides of the stromboli.

Bake, Rest, and Slice: Preheat your oven to 425°F (220°C). Bake for 20 minutes, or until the crust is deep golden brown and the cheese is bubbling through the slits. Remove from the oven and let cool for 10 minutes to set the cheese. Slice into thick pinwheels and serve warm with marinara sauce for dipping.

Make-Ahead, Storage & Reheating Tips

• Make-Ahead Assembly: You can assemble the entire stromboli up to 12 hours in advance. Place it seam-side down on a parchment-lined baking sheet (paid link) dusted with cornmeal, cover loosely with plastic wrap, and refrigerate. Wait to brush with egg wash and cut the vent slits until right before sliding it into the 425°F oven (add 3 to 5 minutes to the baking time if baking cold from the fridge).
• Refrigerator Storage: Store cooled leftover slices wrapped in aluminum foil or in an airtight container in the refrigerator for up to 4 days.
• Freezing Baked Stromboli: Let the baked stromboli cool completely. Wrap the whole loaf or individual slices in plastic wrap, then wrap in a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating for Best Crunch: Skip the microwave, which softens the crust and makes it rubbery.
  • Oven / Toaster Oven: Reheat slices on a baking sheet (paid link) at 375°F (190°C) for 8 to 10 minutes until the crust crisps up and the cheese is hot and gooey.
  • Air Fryer: Reheat individual slices at 350°F (175°C) for 4 to 5 minutes for rapid, crispy results.

When a regular pizza pie just won’t do for pizza night, and you want to make an impression, add this Easy Meat Lovers Stromboli (Beef and Pepperoni) to the menu.

Easy Meat Lovers Stromboli (Beef and Pepperoni)

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Make Easy Meat Lovers Stromboli (Beef and Pepperoni)! Fresh pizza dough rolled with seasoned beef, turkey pepperoni, marinara, and mozzarella.

• Total Time: 50 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1/2x1x2x

• 1/4 cup pastry flour
• 1 lb fresh pizza dough, room temperature
• 1 lb ground beef
• 1 tbsp Italian seasoning
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 1 cup marinara tomato sauce (add additional for dipping)
• 1/4 cup grated Parmesan cheese
• 1 tsp red pepper flakes
• 4 oz turkey pepperoni, divided
• 16 oz shredded mozzarella cheese, divided
• 1 tsp basil flakes
• 1 tbsp cornmeal
• 1 large organic egg
• 1 tsp water

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Instructions

1. Spread pastry flour over the kitchen countertop. Place the room-temperature fresh dough on the flour and shape it into a rough rectangle by hand. Finish shaping and flatten the dough with a rolling pin into a uniform rectangle (approximately 12×16 inches).
2. Preheat a cooking pan over medium heat, then add the ground beef and season with the Italian seasoning, sea salt, and black pepper. Cook the meat for 6 to 8 minutes, breaking it into small crumbles. Drain off excess rendered grease and set the beef aside.
3. Spread the marinara sauce evenly over the rolled dough, leaving a clean 1-inch border along all edges. Sprinkle the grated Parmesan cheese and pepper flakes evenly over the sauce. Arrange 3 ounces of the turkey pepperoni across the sauce, then scatter the cooked ground beef evenly over the pepperoni.
4. Scatter 12 oz of shredded mozzarella over the meat. Top with the remaining 1 oz of turkey pepperoni and 4 oz of mozzarella. Sprinkle the basil flakes evenly over the top layer of cheese.
5. Fold the shorter width ends slightly inward over the filling edges. Roll the dough up lengthwise like a cinnamon roll or burrito, tucking the filling snugly as you go. Pinch the outer seam and ends firmly to seal in the melted cheese. Lay the stromboli seam-side down on a clean board.
6. Dust the bottom of a large baking sheet (paid link) or parchment-lined sheet pan with cornmeal, then carefully transfer the stromboli onto it.
7. Using a sharp knife, cut 4 to 5 small diagonal slits across the top to vent trapped steam during baking. In a small bowl, whisk (paid link) together 1 large organic egg and 1 tsp water until smooth. Using a pastry brush, brush the egg wash generously over the entire top and sides of the stromboli.
8. Preheat your oven to 425°F (220°C). Bake the stromboli for 20 minutes, or until the crust is deep golden brown and the cheese is bubbling through the slits. Remove from the oven and let cool for 10 minutes to allow the cheese to set. Slice into thick pinwheels and serve warm with marinara sauce for dipping.

Equipment

Pizza Cutter

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Baking Sheet

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Whisk

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(paid link)

Notes

Temper the Dough: Pull the fresh pizza dough out of the refrigerator 30 to 45 minutes before rolling. Cold dough is tight and springs back stubbornly, while room-temperature dough stretches easily into a clean rectangle without tearing.

Drain Meat Thoroughly: Extra grease is the number one cause of soggy stromboli. Drain the cooked ground beef in a colander or spoon it onto paper towels before layering it onto the dough.

Do Not Over-Sauce the Inside: Keep the interior sauce layer light. Too much liquid inside the roll creates steam pockets that prevent the inner dough layers from baking through. Save extra marinara for warm dipping on the side.

Meat & Veggie Swaps: Swap ground beef for mild or hot Italian sausage, or add diced beef bacon and sautéed veggies (mushrooms, bell peppers, onions) to the filling.

Cheese Variations: Add sliced provolone directly over the sauce before layering the meats for an extra-gooey, sharp cheese stretch.

• Author: Eric Jones
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Pizza
• Method: Baked
• Cuisine: American, Italian

Nutrition

• Serving Size: 1 slice
• Calories: 490
• Sugar: 4 g
• Sodium: 940 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Trans Fat: 0.6 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 85 mg