{"id":9158,"date":"2026-06-19T09:36:15","date_gmt":"2026-06-19T09:36:15","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=9158"},"modified":"2026-06-19T09:36:15","modified_gmt":"2026-06-19T09:36:15","slug":"tremendous-cheesy-pepperoni-stromboli","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/tremendous-cheesy-pepperoni-stromboli\/","title":{"rendered":"Tremendous Cheesy Pepperoni Stromboli"},"content":{"rendered":"<article class=\"article\">\n<div class=\"article__wrapper\">\n<p>Tremendous Cheesy Pepperoni Stromboli is what I make when pizza sounds good but I want something easier to slice and share. It has the same melty cheese and pepperoni pull, tucked into a golden loaf that lands on the table looking much more impressive than the effort behind it.<\/p>\n<div id=\"ezoic-pub-ad-placeholder-910\" data-creator=\"qubit\" data-ez-name=\"incontent_0\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_1\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<p>The key is restraint. Too much sauce inside makes the dough soggy, so I keep marinara on the side for dipping. The filling stays cheesy and sliceable, and the crust gets crisp enough to hold in your hand.<\/p>\n<h2 id=\"paragraph-1\" class=\"txt-xxl\">The Cheesy Pepperoni Lineup<\/h2>\n<p>Use a pizza dough you like, because the crust is half the bite. Low-moisture mozzarella gives the best stretch without flooding the center, and a little Parmesan makes the filling taste deeper.<\/p>\n<ul>\n<li><strong>Pizza dough.<\/strong>\u00a0Gives the stromboli its chewy crust and wraps the filling into a sliceable loaf.<\/li>\n<li><strong>Mozzarella.<\/strong>\u00a0Melts into that stretchy center without adding too much moisture.<\/li>\n<li><strong>Pepperoni.<\/strong>\u00a0Adds salty, spiced flavor and a little crisp edge where it meets the crust.<\/li>\n<li><strong>Parmesan.<\/strong>\u00a0Brings a sharper, savory note that keeps the filling from tasting flat.<\/li>\n<li><strong>Italian seasoning.<\/strong>\u00a0Adds oregano, basil, and herb aroma without extra chopping.<\/li>\n<li><strong>Egg wash.<\/strong>\u00a0Helps the outside bake glossy and deeply golden.<\/li>\n<li><strong>Marinara sauce.<\/strong>\u00a0Belongs on the side for dipping so the inside stays crisp, not wet.<\/li>\n<\/ul>\n<h2 id=\"paragraph-5\" class=\"txt-xxl\">Roll It Tight<\/h2>\n<div id=\"ezoic-pub-ad-placeholder-911\" data-creator=\"qubit\" data-ez-name=\"incontent_1\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_2\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<ol>\n<li><strong>Warm the dough.<\/strong>\u00a0Let the pizza dough sit at room temperature until relaxed, then heat the oven to 400\u00b0F and line a baking sheet with parchment.<\/li>\n<li><strong>Shape the base.<\/strong>\u00a0Roll the dough into a 10&#215;14-inch rectangle on a lightly floured surface, keeping the thickness even so it bakes at the same pace.<\/li>\n<li><strong>Layer the filling.<\/strong>\u00a0Scatter mozzarella over the dough, leaving a 1-inch border, then add pepperoni, Parmesan, Italian seasoning, and garlic powder.<\/li>\n<li><strong>Seal the loaf.<\/strong>\u00a0Roll from a long side into a snug log, pinch the seam closed, and tuck the ends so melted cheese has fewer places to escape.<\/li>\n<li><strong>Brush and vent.<\/strong>\u00a0Place seam-side down on the pan, brush with egg wash, and cut a few shallow slits across the top.<\/li>\n<li><strong>Bake and rest.<\/strong>\u00a0Bake until golden and firm, about 22-26 minutes, then rest 8-10 minutes before slicing with warm marinara.<\/li>\n<\/ol>\n<figure id=\"paragraph-7\" class=\"txt-s pin-wrapper\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/myhomemaderecipe.com\/assets\/images\/cheesy-pepperoni-stromboli-middle-old.webp\" sizes=\"auto, (min-width: 1400px) 738px, (min-width: 1040px) calc(66.76vw - 63px), (min-width: 860px) calc(100vw - 64px), 717px\" srcset=\"\/assets\/images\/cheesy-pepperoni-stromboli-middle-old.webp?w=1024 1024w,\n                                    \/assets\/images\/cheesy-pepperoni-stromboli-middle-old.webp?w=768 768w,\n                                    \/assets\/images\/cheesy-pepperoni-stromboli-middle-old.webp?w=480 480w\" alt=\"Tremendous Cheesy Pepperoni Stromboli\" width=\"1024\" height=\"1024\" \/><figcaption>Tremendous Cheesy Pepperoni Stromboli<\/figcaption><\/figure>\n<div id=\"ezoic-pub-ad-placeholder-912\" data-creator=\"qubit\" data-ez-name=\"incontent_2\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_3\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<h2 id=\"paragraph-8\" class=\"txt-xxl\">Tremendous Cheesy Pepperoni Stromboli Tips<\/h2>\n<p>The biggest mistake is treating stromboli like a sauced pizza before rolling. Sauce tastes great, but inside the loaf it steams the dough and makes the slices slump. Keep marinara for dipping and let the cheese and pepperoni carry the filling. If you want a saucier bite, brush a very thin layer of marinara on the dough and stop well before the edges.<\/p>\n<p>For another rolled pizza-style dinner, try\u00a0BBQ chicken cheese stromboli. It uses the same basic rolling idea with a different filling.<\/p>\n<aside id=\"paragraph-10\" class=\"note\">\n<h2 class=\"icon-wrapper txt-xl\">Keep a clean border<\/h2>\n<p>Leave at least 1 inch around the filling. That bare dough is what seals the loaf and keeps the cheese inside.<\/p>\n<\/aside>\n<h2 id=\"paragraph-11\" class=\"txt-xxl\">Why The Top Needs Vents<\/h2>\n<div id=\"ezoic-pub-ad-placeholder-913\" data-creator=\"qubit\" data-ez-name=\"incontent_3\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_4\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<p>Those little slashes are not decoration. Pepperoni and cheese release steam as they heat, and the vents give that steam a path out. Without them, the crust can split in a random spot or turn soft underneath.<\/p>\n<p>Stromboli is usually rolled into a cylinder rather than folded like a calzone. AP&#8217;s overview of the dish notes its Italian-American roots and the rolled shape that makes it so easy to slice. You can read more from\u00a0<a href=\"https:\/\/apnews.com\/article\/2e5e39f6953c21c4334ddc912d20623e\" target=\"_blank\" rel=\"nofollow noopener\">AP&#8217;s stromboli feature<\/a>.<\/p>\n<h2 id=\"paragraph-13\" class=\"txt-xxl\">Smart Filling Swaps<\/h2>\n<p>Keep the filling flavorful but not bulky. Provolone can replace half the mozzarella for a sharper melt. Cooked sausage, thin ham, roasted red peppers, or sauteed mushrooms all work, but any vegetable should be patted dry before it goes on the dough.<\/p>\n<p>If you want smaller hand-held bites,\u00a0cheesy pepperoni pizza roll ups\u00a0are a good next bake. For a stuffed pizza option with a thicker edge,\u00a0stuffed crust pepperoni pizza\u00a0keeps the same pepperoni-and-cheese comfort.<\/p>\n<div id=\"ezoic-pub-ad-placeholder-914\" data-creator=\"qubit\" data-ez-name=\"incontent_4\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_5\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<aside id=\"paragraph-15\" class=\"note\">\n<h2 class=\"icon-wrapper txt-xl\">Do not overfill<\/h2>\n<p>A packed stromboli looks generous before baking, then leaks in the oven. A thinner, even layer slices better.<\/p>\n<\/aside>\n<h2 id=\"paragraph-16\" class=\"txt-xxl\">Make Ahead And Reheat<\/h2>\n<p>You can assemble the stromboli earlier in the day and refrigerate it until dinner. Keep it covered, then brush with egg wash right before it goes into the oven. If it feels cold and firm, add 3-5 minutes to the baking time.<\/p>\n<p>Leftover slices keep well in the fridge for 3-4 days. The USDA has helpful guidance on cooling and storing leftovers in its\u00a0leftovers and food safety guide. Reheat slices in a 350\u00b0F oven or air fryer until the crust crisps again.<\/p>\n<h2 id=\"paragraph-18\" class=\"txt-xxl\">How To Serve It<\/h2>\n<div id=\"ezoic-pub-ad-placeholder-915\" data-creator=\"qubit\" data-ez-name=\"incontent_5\" data-ezoic-video-excluded=\"1\">\n<div><span class=\"ezoic-ad\" data-ez-name=\"Content_6\/d2a58fe197385042759dfb186c81375c\"><span id=\"div-gpt-ad-Content_6\/d2a58fe197385042759dfb186c81375c-0\" class=\"ezoic-ad ezads-sticky-intradiv ezfound\"><ins id=\"div-gpt-ad-Content_6\/d2a58fe197385042759dfb186c81375c-0-asloaded\" class=\"adsbygoogle ezasloaded ezfound\" data-ad-client=\"ca-pub-9395463440743305\" data-ad-channel=\"6076581196\" data-adsbygoogle-status=\"done\" data-ad-status=\"unfill-optimized\"><\/p>\n<div id=\"aswift_0_host\">\n<div class=\"google-aiuf\" data-google-ad-efd=\"true\">\n<div class=\"goog-rtopics\" tabindex=\"0\" aria-label=\"These are topics related to the article that might interest you\">Discover more<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"pasta\" data-google-vignette=\"false\" data-google-interstitial=\"false\">pasta<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Food\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Food<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Salad\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Salad<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Pasta\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Pasta<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Baked Goods\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Baked Goods<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"breads\" data-google-vignette=\"false\" data-google-interstitial=\"false\">breads<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Pan\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Pan<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"salad\" data-google-vignette=\"false\" data-google-interstitial=\"false\">salad<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"food\" data-google-vignette=\"false\" data-google-interstitial=\"false\">food<\/div>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Cheesy\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Cheesy<\/div>\n<\/div>\n<\/div>\n<p><\/ins><\/span><\/span><\/div>\n<\/div>\n<p>Slice the loaf into thick pieces for dinner or smaller pieces for a party tray. Warm marinara is enough, but ranch, garlic butter, or a spicy tomato dip also fit. If you are building a snack spread, add\u00a0pizza monkey bread pepperoni\u00a0or\u00a0pepperoni calzone\u00a0for the same pizza-night feel in different shapes.<\/p>\n<aside id=\"paragraph-20\" class=\"note\">\n<h2 class=\"icon-wrapper txt-xl\">Let it rest<\/h2>\n<p>Cutting too soon lets the cheese run out. Ten quiet minutes gives you cleaner slices and better texture.<\/p>\n<\/aside>\n<h2 id=\"summary\" class=\"txt-xxl\">Summary<\/h2>\n<p>Serve this stromboli warm from the oven after a short rest, with marinara for dipping and a salad or roasted vegetables on the side.<\/p>\n<div id=\"ezoic-pub-ad-placeholder-916\" data-creator=\"qubit\" data-ez-name=\"incontent_6\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_7\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<figure id=\"pinterest-image\" class=\"txt-s pin-wrapper\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/myhomemaderecipe.com\/assets\/images\/cheesy-pepperoni-stromboli-pinterest-old.webp\" sizes=\"auto, (min-width: 1400px) 738px, (min-width: 1040px) calc(66.76vw - 63px), (min-width: 860px) calc(100vw - 64px), 717px\" srcset=\"\/assets\/images\/cheesy-pepperoni-stromboli-pinterest-old.webp?w=1024 1024w,\n                            \/assets\/images\/cheesy-pepperoni-stromboli-pinterest-old.webp?w=768 768w,\n                            \/assets\/images\/cheesy-pepperoni-stromboli-pinterest-old.webp?w=480 480w\" alt=\"Tremendous Cheesy Pepperoni Stromboli\" width=\"1024\" height=\"1024\" \/><figcaption>Tremendous Cheesy Pepperoni Stromboli<\/figcaption><\/figure>\n<h2 id=\"faqs\" class=\"txt-xxl\">FAQs<\/h2>\n<div class=\"recipe-faqs__item\">Can I use store-bought pizza dough for stromboli?Yes. Store-bought pizza dough works well as long as it is at room temperature before rolling. Cold dough snaps back and can tear, so let it sit covered on the counter for about 30 minutes first.<\/p>\n<\/div>\n<div class=\"recipe-faqs__item\">How do I keep pepperoni stromboli from getting soggy?Keep the sauce on the side instead of spreading it inside the dough. Use low-moisture mozzarella, leave a border around the filling, and cut small vents in the top so steam can escape.<\/p>\n<\/div>\n<div class=\"recipe-faqs__item\">Can I make Tremendous Cheesy Pepperoni Stromboli ahead?You can assemble it a few hours ahead and refrigerate it on the baking sheet, covered loosely. Brush with egg wash right before baking. Add a few extra minutes in the oven if it goes in cold.<\/p>\n<div id=\"ezoic-pub-ad-placeholder-917\" data-creator=\"qubit\" data-ez-name=\"incontent_7\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_8\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-faqs__item\">What cheese works best besides mozzarella?Provolone melts beautifully and has a little more flavor than mozzarella. Fontina also works. Avoid very wet fresh mozzarella unless you drain it well, because it can make the center soft.<\/p>\n<\/div>\n<div class=\"recipe-faqs__item\">How long should stromboli rest before slicing?Let it rest for 8-10 minutes after baking. The cheese settles during that time, so the slices hold together instead of spilling onto the cutting board.<\/p>\n<\/div>\n<div class=\"recipe-faqs__item\">What should I serve with pepperoni stromboli?Warm marinara is the classic dip. A crisp salad, roasted vegetables, or a simple bowl of soup rounds it out for dinner. For parties, cut the loaf into smaller pieces and serve toothpicks nearby.<\/p>\n<\/div>\n<h2 id=\"references\" class=\"txt-xxl\">References<\/h2>\n<div id=\"ezoic-pub-ad-placeholder-918\" data-creator=\"qubit\" data-ez-name=\"incontent_8\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23061005166\/Content_9\/d2a58fe197385042759dfb186c81375c_0__container__\"><\/div>\n<\/div>\n<\/div>\n<details>\n<summary>Sources cited in this recipe.<\/summary>\n<ul>\n<li>https:\/\/apnews.com\/article\/2e5e39f6953c21c4334ddc912d20623e<\/li>\n<li>https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/leftovers-and-food-safety<\/li>\n<\/ul>\n<\/details>\n<\/div>\n<\/article>\n<section id=\"recipe\" class=\"recipe\" data-ezoic-video-excluded=\"1\">\n<div class=\"recipe__wrapper\">\n<div class=\"recipe-card__summary\">\n<div class=\"recipe-card__content\">\n<div class=\"recipe-card__rating\" aria-label=\"4.20 from 6 votes\"><span class=\"recipe-card__stars\" aria-hidden=\"true\">\u2605\u2605\u2605\u2605\u2605<\/span><span class=\"recipe-card__rating-text\">4.20 from 6 votes<\/span><\/div>\n<h2 class=\"recipe__title recipe-card__title txt-xxl\">Tremendous Cheesy Pepperoni Stromboli<\/h2>\n<div class=\"recipe-card__fact\">Prep time:15 min<\/div>\n<div class=\"recipe-card__fact\">Cook time:25 min<\/div>\n<div class=\"recipe-card__fact\">Total time:40 min<\/div>\n<div class=\"recipe-card__fact recipe-card__fact--servings\">Servings:6<\/div>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"recipe-card__image\" src=\"https:\/\/myhomemaderecipe.com\/assets\/images\/Tremendous-Cheesy-Pepperoni-Stromboli-hero.jpg?w=280\" alt=\"Cheesy pepperoni stromboli slices with marinara on a wooden board\" width=\"1254\" height=\"1254\" \/><\/div>\n<div class=\"recipe-card__actions\">Rate recipePrint itPin itSend it<\/div>\n<div class=\"recipe-card__description\">\n<p>Golden pizza dough rolled around mozzarella, pepperoni, Parmesan, and Italian seasoning, then sliced warm with marinara for dipping.<\/p>\n<\/div>\n<h3 class=\"recipe__separator txt-xxl\">Ingredients<\/h3>\n<ul id=\"recipe-ingredients\" class=\"recipe__interact-list\">\n<li class=\"recipe__ingredient-group\">\n<h4>For the stromboli<\/h4>\n<\/li>\n<li id=\"ingredient-num-1\" class=\"recipe__ingredient\"><span id=\"ingredient-content-1\" class=\"recipe__ingredient-text txt-l\">1 lb (450 g) prepared pizza dough, at room temperature<\/span><\/li>\n<li id=\"ingredient-num-2\" class=\"recipe__ingredient\"><span id=\"ingredient-content-2\" class=\"recipe__ingredient-text txt-l\">1 tablespoon all-purpose flour, for rolling<\/span><\/li>\n<li id=\"ingredient-num-3\" class=\"recipe__ingredient\"><span id=\"ingredient-content-3\" class=\"recipe__ingredient-text txt-l\">2 cups (225 g) shredded low-moisture mozzarella cheese<\/span><\/li>\n<li id=\"ingredient-num-4\" class=\"recipe__ingredient\"><span id=\"ingredient-content-4\" class=\"recipe__ingredient-text txt-l\">5 oz (140 g) sliced pepperoni<\/span><\/li>\n<li id=\"ingredient-num-5\" class=\"recipe__ingredient\"><span id=\"ingredient-content-5\" class=\"recipe__ingredient-text txt-l\">1\/3 cup (30 g) finely grated Parmesan cheese<\/span><\/li>\n<li id=\"ingredient-num-6\" class=\"recipe__ingredient\"><span id=\"ingredient-content-6\" class=\"recipe__ingredient-text txt-l\">1 teaspoon Italian seasoning<\/span><\/li>\n<li id=\"ingredient-num-7\" class=\"recipe__ingredient\"><span id=\"ingredient-content-7\" class=\"recipe__ingredient-text txt-l\">1\/2 teaspoon garlic powder<\/span><\/li>\n<li class=\"recipe__ingredient-group\">\n<h4>For finishing and serving<\/h4>\n<\/li>\n<li id=\"ingredient-num-8\" class=\"recipe__ingredient\"><span id=\"ingredient-content-8\" class=\"recipe__ingredient-text txt-l\">1 large egg<\/span><\/li>\n<li id=\"ingredient-num-9\" class=\"recipe__ingredient\"><span id=\"ingredient-content-9\" class=\"recipe__ingredient-text txt-l\">1 teaspoon water<\/span><\/li>\n<li id=\"ingredient-num-10\" class=\"recipe__ingredient\"><span id=\"ingredient-content-10\" class=\"recipe__ingredient-text txt-l\">1 cup (240 ml) marinara sauce, warmed for dipping<\/span><\/li>\n<\/ul>\n<h3 class=\"recipe__separator txt-xxl\">Instructions<\/h3>\n<div id=\"recipe-instructions\" class=\"recipe__interact-list\">\n<div id=\"instruction-1\">\n<p id=\"instruction-content-1\" class=\"recipe__interact-list-content\"><strong class=\"recipe__instruction-title\">1. Prepare the oven:<\/strong>\u00a0Heat the oven to 400\u00b0F (200\u00b0C). Line a rimmed baking sheet with parchment paper.<\/p>\n<\/div>\n<div id=\"instruction-2\">\n<p id=\"instruction-content-2\" class=\"recipe__interact-list-content\"><strong class=\"recipe__instruction-title\">2. Roll the dough:<\/strong>\u00a0Lightly flour the work surface and roll the room-temperature pizza dough into a 10&#215;14-inch rectangle. Keep the dough as even as possible.<\/p>\n<\/div>\n<div id=\"instruction-3\">\n<p id=\"instruction-content-3\" class=\"recipe__interact-list-content\"><strong class=\"recipe__instruction-title\">3. Add the filling:<\/strong>\u00a0Sprinkle mozzarella over the dough, leaving a 1-inch border. Layer the pepperoni over the cheese, then sprinkle with Parmesan, Italian seasoning, and garlic powder.<\/p>\n<\/div>\n<div id=\"instruction-4\">\n<p id=\"instruction-content-4\" class=\"recipe__interact-list-content\"><strong class=\"recipe__instruction-title\">4. Shape the stromboli:<\/strong>\u00a0Starting from a long side, roll the dough into a tight log. Pinch the seam closed and tuck the ends under. Place seam-side down on the prepared baking sheet.<\/p>\n<\/div>\n<div id=\"instruction-5\">\n<p id=\"instruction-content-5\" class=\"recipe__interact-list-content\"><strong class=\"recipe__instruction-title\">5. Brush and vent:<\/strong>\u00a0Beat the egg with 1 teaspoon water. Brush the top and sides with the egg wash, then cut 4-5 shallow diagonal slits across the top.<\/p>\n<\/div>\n<div id=\"instruction-6\">\n<p id=\"instruction-content-6\" class=\"recipe__interact-list-content\"><strong class=\"recipe__instruction-title\">6. Bake until golden:<\/strong>\u00a0Bake for 22-26 minutes, until the crust is deeply golden and firm. If cheese bubbles through a vent, that is fine.<\/p>\n<\/div>\n<div id=\"instruction-7\">\n<p id=\"instruction-content-7\" class=\"recipe__interact-list-content\"><strong class=\"recipe__instruction-title\">7. Rest and serve:<\/strong>\u00a0Let the stromboli rest for 8-10 minutes before slicing. Serve warm with marinara sauce for dipping.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Tremendous Cheesy Pepperoni Stromboli is what I make when pizza sounds good but I want something easier to slice and share. It has the same melty cheese and pepperoni pull, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/9158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=9158"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/9158\/revisions"}],"predecessor-version":[{"id":9160,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/9158\/revisions\/9160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/9159"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=9158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=9158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=9158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}