Pepperoni Stromboli Spirals

Serves 6 · 15 min prep · 22 min cook

Ingredients

• 1 lb refrigerated pizza dough
• 6 oz sliced pepperoni
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 large egg
• 1 tbsp water
• 1 cup for dipping marinara sauce
• 1 tbsp olive oil

Instructions

1. 1Preheat the oven to 400°F and lightly oil a large baking sheet or line it with parchment.
2. 2On a lightly floured surface, roll the pizza dough into a rough 12-by-16-inch rectangle about 1/4-inch thick.
3. 3Scatter the shredded mozzarella evenly over the dough, leaving a 1-inch border along one long edge.
4. 4Layer the pepperoni slices in overlapping rows so every bite gets spicy meat, then sprinkle the Parmesan, Italian seasoning, and garlic powder on top.
5. 5Starting from the long edge opposite the border, roll the dough tightly into a log, pinching the seam firmly to seal.
6. 6Using a sharp knife, cut the log into 12 equal spirals about 1 1/4 inches thick and arrange them cut-side up on the prepared sheet, spacing them slightly apart.
7. 7Whisk the egg with the water to make an egg wash and brush it generously over the tops and sides of each spiral.
8. 8Bake for 18 to 22 minutes until the dough is deep golden brown, the cheese is bubbling, and the pepperoni edges look crisp and caramelized.
9. 9Transfer the spirals to a wire rack for 3 minutes so steam escapes and the bottoms stay crisp, then move them to a serving board.
10. 10Warm the marinara sauce and serve it alongside for dunking; pull the spirals apart while still warm for maximum stretchy cheese pull.