Pepperoni Caprese Strombolis
with Marinara Sauce & Mixed Greens Salad
- Milk
- Wheat
These classic strombolis capture all the flavor of pepperoni pizza in a fun, dippable pizza-roll form. The dough is filled with mozzarella, pepperoni, and basil paste, then rolled up and baked until the crust is golden and crisp and the filling is perfectly melty. Serve with warm marinara for dipping and a fresh mixed greens salad on the side.
Ingredients
14 ounce
Marinara Sauce
1.5 ounce
Italian Dressing
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
3.5 ounce
Pepperoni
2 unit
Pizza Dough
(Contains: Wheat)
2 ounce
Mixed Greens
1 ounce
Basil Paste
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
-
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Lightly coat a baking sheet (two baking sheets for 4) with a drizzle of olive oil. Remove pizza dough from packaging and roll dough balls on baking sheet to coat all over with oil.
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Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
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Once dough has rested 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle. (The dough is stretchy and the shapes won’t be perfect—that’s OK!)
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Cover with a clean kitchen towel and let rest 12 minutes more. (This will make the following step easier!)
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Once dough has rested 12 minutes, evenly sprinkle each dough rectangle with mozzarella, leaving a ½-inch border around edges. Top with pepperoni. Drizzle basil paste in a single lengthwise layer across middle of each rectangle.
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Starting with one of the long sides, gently fold up a 1- to 2-inch portion of one of the dough rectangles. Repeat 2-3 times until dough forms a log with the filling enclosed. Arrange strombolis, seam side down, on baking sheet; pinch ends to close and tuck underneath. Repeat with remaining dough rectangle.
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With a sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli. Bake on middle rack until golden brown and crisp, 18-22 minutes. (For 4 servings, bake on middle and top racks, switching rack positions halfway through.)
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When strombolis have about 5 minutes remaining, in a medium bowl, toss mixed greens with dressing until evenly coated.
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Place marinara sauce in a separate medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds.
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Halve strombolis crosswise and divide between plates. Serve with salad and marinara for dipping on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The stromboli dough was a consistent star — golden, not too heavy, and delicious — but the filling divided opinion, with many finding it bland or short on cheese and pepperoni. The basil pesto added flavor for some; others found it got lost or preferred it without.
- Ease of prep: Most of the total time is hands-off dough-resting, so the active cooking is manageable — use that resting time to tackle other tasks around the house.
- Suggestions: Add sautéed peppers, onions, or mushrooms inside for more flavor and filling. Cover the resting dough with nonstick-sprayed plastic wrap instead of a kitchen towel to prevent sticking.
- Leftovers: Portions were generous — several reviewers noted there was more than enough for two people, with some having extra for later.
- Salad: The mixed greens side was considered basic by several reviewers; adding cucumber, tomato, or a more flavorful dressing would improve it.
