Homemade Pepperoni Stromboli

Try this unique twist on pizza dough with Pepperoni Stromboli! Perfect for lunch or as an appetizer at parties, Stromboli slices beautifully into 2cm portions, making it ideal for sharing. Originating from Italian Americans in the Philadelphia area, Stromboli gets its name from an island off Sicily.
While I make my own pizza dough and tomato sauce for this recipe, you can easily save time by using store-bought alternatives. Consider Stromboli as a versatile base for experimentation, allowing you to incorporate various ingredients you have on hand.
Stromboli is sometimes referred to as "garbage bread," as it offers flexibility in filling choices. Get creative with ingredients like sausage, mushrooms, peppers, olives, bacon, onions, and more.
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Full recipe and instructions:
foodbydrygast.com/en/recipe/p...
foodbydrygast.com/sv/recipe/p... (Swedish version)
Ingredients:
Dough
200 g (2 dl) Water
3.2 g (1 tsp) Dry Yeast
4.7 g (1 tsp) Sugar
300 g (5 dl) Tipo "00" Flour
4.5 g (1 tsp) Olive Oil
6 g (1 tsp) Salt
Other
200 g Pepperoni
100 g Tomato Sauce
200 g Mozzarella
70 g Egg
3 g (1 tsp) Italian Dressing Mix
15 g Parmesan

[@ThoughtsOnThoughts]

Wow!

[@MalissiaCreates]

Looks delicious, but I always look forward to someone taking a bite and enjoying at the end!