Pepperoni Ricotta Hot Honey Stromboli Braid

This pepperoni ricotta hot honey stromboli braid is the dinner that looks like you spent hours, but comes together in under an hour.

Cold ricotta is piped into stretched pizza dough, layered with mozzarella and pepperoni, then braided and baked until the crust is golden and the cheese pulls for miles. A final brush of garlic butter and a drizzle of hot honey turn it into something irresistible.

A stromboli braid is the showstopper of weeknight dinners. Here, a simple pizza dough is stretched into a rectangle, filled with a generous line of whole-milk ricotta, shredded mozzarella, and spicy pepperoni, then cut and braided into a golden, sesame-crusted loaf.

As it bakes, the cheese melts and blisters through the seams, the crust puffs and crisps, and the aroma of garlic and pepperoni fills the kitchen. The final flourish of hot honey and garlic butter adds a sweet-spicy finish that makes every bite crave-worthy.

Ingredients

Why this recipe works

The braid method is the secret to a stromboli that cooks evenly and looks stunning. Cutting the dough into strips and crossing them over the filling creates a sealed package that traps the cheese and pepperoni inside, so nothing leaks out and every slice has a perfect swirl of filling.

The exposed edges of dough crisp up beautifully, giving you both tender, chewy bites and crunchy, golden bits.

Cold ricotta is the key to a creamy, not runny, filling. Piping it straight from the fridge keeps it thick and easy to distribute, and it melts into a luscious, creamy layer as the stromboli bakes.

The low-moisture mozzarella provides that classic stretchy pull, while the pepperoni adds a salty, savory punch. Finished with hot honey and garlic butter, this braid hits every note: sweet, spicy, savory, and rich.

Notes and substitutions

Use a good-quality store-bought pizza dough for convenience, or make your own if you have a favorite recipe. Let the dough come to room temperature before stretching so it doesn't tear. Whole-milk ricotta is essential for the creamiest texture; if using part-skim, drain it briefly. Low-moisture mozzarella is preferred over fresh because it melts without releasing excess water.

The hot honey is a key flavor, but if you don't have it, you can make a quick version by warming regular honey with a pinch of cayenne or red pepper flakes. Garlic butter can be store-bought or made by melting butter with a clove of minced garlic. The braid is best served warm, but it's also delicious at room temperature for lunch the next day.

• whole-milk ricotta: Part-skim ricotta or cottage cheese (drained) can be used; whole-milk gives the creamiest texture.
• low-moisture mozzarella: Fresh mozzarella works but should be patted dry and torn into small pieces to avoid excess moisture.
• hot honey: Regular honey mixed with a pinch of cayenne or red pepper flakes for heat.
• pepperoni: Soppressata or salami slices can be substituted for a different flavor profile.

Equipment

• Baking sheet
• Parchment paper
• Pastry brush
• Piping bag or zip-top bag
• Chef's knife
• Cutting board