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Got this from another mom. You can make this with or without the barbecue sauce. I also make it without the pepperoni sometimes. It's a nice change to the regular stromboli. Make a pizza sauce or garlice butter dip to go with it. Time does not include making bread dough or thawing frozen dough.
- 1 lb bread dough, recipe for one loaf bread
- 2 tablespoons butter or 2 tablespoons margarine, melted
- garlic powder
- onion powder
- italian seasoning (I use Pasta Sprinkle) or basil (I use Pasta Sprinkle)
- 1⁄4 cup parmesan cheese, grated (more or less to taste)
- 1 (16 ounce) package pepperoni slices (you won't use the whole package)
- 1⁄2-1 cup mozzarella cheese or 1⁄2-1 cup cheddar cheese
- 2 tablespoons barbecue sauce (or to taste)
- You can use homemade bread dough or frozen bread dough that's been thawed. Roll out bread dough to make a rectangle: roughly 18-20" x 10-12" - dough should be thin.
- Melt butter and spread on dough.
- Sprinkle garlic and onion powder, Italian seasoning and Parmesan cheese over entire surface in the given order.
- Either spread the BBQ sauce over the entire dough or spread it down the middle, whatever your preference.
- Lay the pepperoni the width (long side) of the dough in 2-3 rows.
- Place shredded Mozzarella cheese on top of those layers (be careful not to do it too thick or it will 'run out' while baking).
- Roll up like you would for cinnamon rolls, sealing edges.
- Place seam side down on a cookie sheet lined w/parchment paper.
- Let dough rise 45 minutes before baking.
- Cut small slits in the top to vent.
- You may also brush top with butter and sprinkle with Parmesan cheese if so desired.
- Bake at 350°F for 25 minutes. Time depends on your oven. If taken out too soon, it will be doughy in the middle-outside should be a dark (not burned) golden brown color.
I made this today for the make it healthier game. What I did to make this more healthy was use a whole wheat bread dough, skip the butter and use cooking spray to help the powders stick to the dough. I used low cal BBQ sauce with 10 calories, 1 gram of carbs, and no fat per serving in each 2 tbs serving. I used turkey pepperoni by hormels with 17 slices being 80 calories, no carbs, and 4 grams of fat. I also used part-skim mozzarella to even more bring down the calories on this tasty meal. With all of that said and done this was still a great calzone!
This was an excellent twist on regular stromboli! I was a little curious as to how the Italian seasoning would taste when combined with the BBQ sauce, but it tasted great. The BBQ sauce added a slightly sweet undertone to the whole thing, but other than that it was barely noticed. I think next time I would spread the BBQ sauce before sprinkling the dough with the seasonings, though. I did the sauce after the seasonings and the brush kept grabbing everything else and clogging up. I used about 1/4 lb. of turkey pepperoni in mine. I probably could have done with more but I had run out (thought the package had more left than it did) and I didn't feel like running to the store before brunch. Other than that, it was a breeze to make and very yummy! I will definitely be making this again!