Ground Beef-Pepperoni Stromboli
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 (1 lb) frozen bread dough, thawed (or home made bread dough may be used if desired)
- 2 eggs, beaten
- 1⁄3 cup vegetable oil
- 1⁄2 teaspoon garlic powder or 4 -5 fresh minced garlic cloves, if desired to taste
- salt and pepper
- 1⁄2 teaspoon ground mustard powder
- 1⁄2 teaspoon dried oregano
- 1 lb ground beef or 1 lb ground chuck, cooked and drained
- 1⁄4 lb sliced pepperoni, to taste
- 2 cups shredded mozzarella cheese, to taste
- 1 cup shredded cheddar cheese, to taste
- 1 small onion, chopped
directions
- Place each loaf of thawed bread dough in a greased glass bowl (turning once to grease top).
- Cover, and let rise in a warm place for approx 45 minutes, or until doubled; punch down dough.
- Roll each loaf into a 15x12-inch rectangle.
- In a small bowl, mix or whisk together the eggs, oil, garlic, salt, pepper, mustard and oregano; brush evenly over EACH dough to within 1/2-inch of edges (this mixture may be doubled if desired).
- Set the remaining egg mixture aside.
- Arrange beef, onion, cheeses and pepperoni on the dough, within 1/2-inch of the edges.
- Roll up the doughs into jelly-roll style, beginning with the long end first; seal the edges very well.
- Place seam-side down on a greased baking/cookie sheet or sheets.
- Brush with remaining egg mixture.
- Bake in a 375 degree oven, for 30-35 minutes, or until lightly golden.
- Let stand 5-10 minutes before cutting-- DELICIOUS!
- ***NOTE:The egg/spice mix may be doubled if desired.
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Reviews
-
Very nice stromboli! I almost missed this one because I was looking for a stromboli that used ground beef and the title fooled me. I halved the recipe and threw in some mushrooms and extra cheese - it is very versatile you could add all kinds of good stuff (peppers, olives etc) I liked the egg wash because it was also spiced up. My stromboli was done in about 25 minutes so watch it closely. I served it with warm pizzza sauce on the side. Five stars from all of us Kitten and thx!