Pepperoni and Cheese Stromboli

Oh my God. Look at that cheese. And pepperoni. All rolled up inside pizza dough and brushed with a glossy blend of garlic and oregano. I'm insanely in love with this. Each chewy slice, dunked in warm marinara... Brings happy tears to my eyes.

Was that a bit much? A little too emotional for a conversation about food? If you think so, then you clearly haven't tried this stromboli. Not only is this spiral of dough amazing on every level, it's incredibly easy. Store-bought sauce, store-bought dough, pepperoni, cheese, egg, and 2 things from your spice rack. That's it.

What's a stromboli you ask? It's essentially one big pizza roll. Instead of baking the dough flat, you roll it up, with the ingredients nestled inside. That way, the center layers stay super doughy and chewy, while the outside gets golden brown and crisp. It's a complete home run.

Want to make changes? Fabulous - go for it! Here are some fun ideas:

• Instead of pepperoni, use ham or barbecued chicken. If you're a fan of those two things with pineapple, add that too. 
• Instead of mozzarella, try a Mexican cheese blend; it's equal parts sharp and gooey. 
• Add vegetables like diced bell peppers, mushrooms, steamed broccoli, baby spinach, onions, and olives. Any and all of your favorite pizza toppings work here (the stromboli just gets fatter the more you stuff inside). 

Pepperoni and Cheese Stromboli

13.8-ounce can refrigerated pizza dough, or enough fresh dough for 1 pizza
1 1/3 cups marinara sauce of choice, divided
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup pepperoni slices (about 28 thin slices)
1 egg
1 tablespoon water
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Unroll the pizza dough on a flat surface and roll it out into a large rectangle, about 12x15-inches (it doesn't have to be exact).
Spread 1/3 cup of the marinara sauce all over the dough, leaving a 1-inch border on the bottom and side edges, and a 2-inch border on the opposite end.
Top the marinara with 1 cup of the mozzarella cheese, and then the pepperoni. Top with the remaining 1/2 cup of mozzarella.
Roll up as tightly as possible, without squeezing out the filling. Stop just before you reach the untopped, 2-inch border at the other end.
Whisk together the egg, water, oregano, and garlic powder. Brush the egg mixture on the 2-inch border, then finish rolling up the stromboli. Pinch the edges together. Pinch the sides together.
Transfer the stromboli to the prepared pan, seam-side down. Brush the top and sides with the remaining egg mixture.
Bake for 20 to 25 minutes, until the dough is golden brown and slightly puffed up. Let rest for 5 minutes before slicing (otherwise the cheese oozes out). Serve with extra marinara on the side (warm the marinara if desired - in a small saucepan or 1 minute in the microwave).
Serves 4