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Pepperoni and Spinach Stromboli

If your family loves pizza, they’ll definitely love stromboli (essentially, a pizza roll-up). It’s more affordable than delivery, and leftover slices are just as good for lunch the next day.

Serves 6
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
370 calories per serving


> 1 (11 oz) tube refrigerated thin pizza crust
> 1/2 (6 oz) pkg sliced pepperoni, divided
> 1 (8 oz) bag finely shredded mozzarella, divided
> 1/2 (16 oz) pkg frozen chopped spinach, thawed and squeezed dry, divided
> Cooking spray
> 1/2 (24 oz) jar marinara sauce, warmed


Preheat oven to 400°F. Unroll the pizza dough onto parchment.
Arrange half of the pepperoni slices over dough in an even layer, leaving a ½-inch border. Sprinkle with half of the cheese and half of the spinach. Repeat layering with remaining pepperoni, cheese, and spinach.
Starting with the longest edge, roll up jelly-roll style into a log, tucking and pressing ends to seal. Transfer parchment and stromboli to rimmed sheet pan, positioning stromboli to be seam-side down. Coat top with cooking spray. With a sharp knife, cut 4–5 (2-inch) slits along top, spacing about 2 inches apart.
Bake 25–30 min., until golden brown on top and hot in the center. Let stand 5–10 min. before slicing. Serve with the marinara sauce.

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