Pepperoni Ricotta Hot Honey Stromboli Braid Step-by-step instructions

Before you start

Before starting, remove the pizza dough from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Shred the mozzarella if needed, pat the pepperoni dry, and prepare the egg wash. Have the sesame seeds and a piping bag ready for the ricotta. This recipe moves quickly once the dough is stretched, so having everything prepped makes the process smooth.

Instructions

Build the Filling

1. 1Prep the filling and dough
   Place the pizza dough on a lightly floured surface and let it sit at room temperature for 30 minutes to relax. Meanwhile, transfer the ricotta to a piping bag or a zip-top bag with the corner snipped off. Shred the mozzarella if not already shredded, and pat the pepperoni slices dry with paper towels to remove excess oil.
   Look for The dough is soft and pliable, and the ricotta is ready to pipe.
   Tip If the dough springs back when stretched, let it rest another 10 minutes.
2. 2Stretch the dough into a rectangle
   On a lightly floured surface, stretch or roll the dough into a large rectangle, about 12 by 16 inches, with the longer side facing you. The dough should be thin but not so thin that it tears. Use your hands to gently stretch the dough, working from the center outward.
   Look for The rectangle is even in thickness and large enough to fill and braid.
   Tip If the dough is too elastic, let it rest for 5 minutes before stretching again.
3. 3Pipe the ricotta and add fillings
   Pipe a thick line of ricotta down the center of the dough, leaving about 2 inches at the top and bottom. Sprinkle the shredded mozzarella over the ricotta, then layer the pepperoni slices on top, slightly overlapping. Press the filling gently to keep it in place while braiding.
   Look for The filling is evenly distributed in a central strip.
   Tip Keep the filling about 1 inch away from the edges to make braiding easier.

The dough is stretched into a thin rectangle, and the ricotta is piped in a neat line down the center. The mozzarella and pepperoni are layered evenly, and the filling is compact and well-distributed. The edges of the dough are clean and ready for cutting.

Braid and Bake

4. 4Cut strips and braid the stromboli
   Using a sharp knife or pizza cutter, cut 1-inch-wide strips from the edges of the dough, angling them toward the filling. Starting at one end, fold the top flap over the filling, then alternately cross the left and right strips over the filling, creating a braid. Tuck the bottom flap under the braid to seal.
   Look for The braid is tight and even, with the filling fully enclosed.
   Tip Work quickly so the dough doesn't warm too much; if it gets sticky, dust with flour.
5. 5Brush with egg wash and coat with sesame
   Transfer the braid to a parchment-lined baking sheet. Brush the entire surface with the beaten egg wash, making sure to get into the crevices. Sprinkle the sesame seeds evenly over the top, pressing lightly so they stick.
   Look for The braid is glossy and evenly coated with sesame seeds.
   Tip Brush the egg wash right before baking so it doesn't soak in.
6. 6Bake until golden and cooked through
   Place the baking sheet in a preheated 425°F (220°C) oven. Bake for 18 to 22 minutes, until the crust is deep golden brown and the cheese is bubbly. To ensure the pepperoni is fully cooked, insert an instant-read thermometer into the center of the braid; it should read at least 160°F (71°C).
   Look for The crust is golden brown and the cheese is bubbling through the seams.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, loosely tent with foil for the last 5 minutes.

The braid is tight and even, with the filling fully enclosed. The egg wash gives it a glossy sheen, and the sesame seeds cling to the surface. As it bakes, the crust turns golden brown and the cheese begins to blister and bubble through the seams, filling the kitchen with a savory, garlicky aroma.

Finish and Serve

7. 7Finish with hot honey and garlic butter
   Remove the stromboli from the oven and let it rest for 5 minutes. While still warm, brush the melted garlic butter over the top, then drizzle with hot honey. Use a serrated knife to slice the braid into portions, and serve warm.
   Look for The crust is glossy with garlic butter and sticky with hot honey.
   Tip Let the braid rest before slicing to keep the filling from oozing out.

The stromboli is brushed with garlic butter and drizzled with hot honey, creating a glossy, sticky finish.

When sliced, the cheese pulls in long, stretchy strands, and the filling is hot and creamy. The crust is crisp on the outside and tender inside, with a perfect balance of sweet, spicy, and savory.

Common mistakes

One common mistake is overfilling the braid, which makes it difficult to seal and can cause the filling to burst out during baking. Keep the filling to a reasonable amount and leave a border of dough around the edges.

Another pitfall is not brushing the egg wash thoroughly, which results in a pale, less shiny crust. Also, don't skip the rest time after baking; slicing too soon will cause the cheese to run.

How to tell it’s done

The stromboli is done when the crust is deep golden brown and puffed, and the cheese is visibly bubbling through the seams.

To be safe, insert an instant-read thermometer into the center of the braid; it should read at least 160°F (71°C) for the pepperoni. Let it rest for 5 minutes before slicing so the filling sets slightly and the cheese doesn't ooze out completely.

• Ground meat: 160°F (71°C) in the thickest part