Easy Cheesy Stromboli

This cheese and pepperoni pizza roll is prepared with store-bought pizza dough and packed with cheesy goodness.

  • 7
  • 40
  • 4


  • 1 1/2 cups (375 mL) shredded Cracker Barrel Mozzarella Block
  • 3/4 cup (175 mL) Cracker Barrel Parmesan Shreds, divided
  • 1 egg
  • 1 lb (500 g) pizza dough
  • 1/4 cup (60 mL) pizza sauce
  • 2 oz (60 g) pepperoni
  • 1/2 tsp (2 mL) dried Italian seasoning


  1. Preheat oven to 425˚F (220˚C). Whisk egg with 1 tbsp (15 mL) water; set aside.
  2. On lightly floured work surface, roll out dough into 15- x 11-inch (38 x 28 cm) rectangle, about 1/4-inch (5 mm) thick. Spread pizza sauce evenly over dough, leaving 1/2-inch (1 cm) border at edges. Sprinkle evenly with pepperoni, mozzarella cheese, and 1/2 cup (125 mL) of the Parmesan cheese.
  3. Starting from one long end, roll up into log, pinching ends to seal. Transfer seam side down to parchment paper–lined baking sheet.
  4. Brush egg wash lightly over top of dough. Sprinkle with Italian seasoning and remaining Parmesan cheese.
  5. Bake for 18 to 20 minutes or until golden brown and cheese bubbles and melts. Let stand for 5 minutes. Cut into 1-inch (2.5 cm) thick slices.


Substitute salami or crumbled cooked sausage for pepperoni if desired.

Serve with additional pizza sauce or marinara for dipping.

All Recipes