Let’s roll up this delicious Cheesy Pepperoni Stromboli:

1. Preheat Oven and Prepare Dough:

• Preheat your oven to 425°F (220°C).
• Line a large baking sheet with parchment paper.
• On a lightly floured surface, roll out the 1 pound of pizza dough into a large rectangle, approximately ¼ inch thick (e.g., about 10×14 inches, but the shape doesn’t have to be perfect).

2. Layer the Fillings:

• Evenly sprinkle the 1 cup of shredded mozzarella cheese over the surface of the dough, making sure to leave a clean 1-inch border around all the edges.
• Arrange the slices of pepperoni in an even layer over the top of the cheese.
• Sprinkle the 1 teaspoon of Italian seasoning evenly over the pepperoni.

3. Roll and Seal the Stromboli:

• Starting from one of the long ends of the rectangle, tightly roll the dough up into a log shape, like a jelly roll.
• Once rolled, firmly pinch the long seam together to seal it completely.
• Pinch the dough at both ends of the log closed as well to seal the fillings inside.

4. Prepare for Baking:

• Carefully transfer the stromboli log to the prepared baking sheet, placing it seam-side down. This helps prevent it from unrolling during baking.
• Using a pastry brush, brush the entire top and sides of the stromboli with the 2 tablespoons of olive oil.
• With a sharp knife, make 3-4 small diagonal slits across the top of the stromboli. This allows steam to escape during baking.

5. Bake:

• Place the baking sheet in the preheated oven.
• Bake for 20-25 minutes. The stromboli is done when the crust is a deep golden brown and sounds hollow when you tap on it. The cheese may have oozed slightly from the slits, which is perfectly fine and delicious!

6. Cool, Slice, and Serve:

• Carefully remove the hot stromboli from the oven.
• Let it cool on the baking sheet for at least 5-10 minutes before slicing. This is important, as it allows the melted cheese to set slightly, making it easier to slice neatly.
• Using a sharp knife or a pizza cutter, slice the stromboli into 1- to 2-inch thick pieces.
• Serve warm with a side of heated marinara sauce for dipping. Enjoy!

Properly sealing the seams and cutting steam vents are key!