Pepperoni Ricotta Hot Honey Stromboli Braid Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use low-moisture mozzarella and don't overbake the stromboli. The cheese should be fully melted and bubbly but not browned to the point of toughness.

Letting the braid rest for a few minutes after baking allows the cheese to set slightly, making it easier to slice while still stretching beautifully.

If the dough tears while stretching, patch it with a small piece of dough and press gently to seal. You can also use a rolling pin for a more even rectangle, but be careful not to overwork the dough.

For extra crispness, brush the braid with a little olive oil before baking, in addition to the egg wash.

Variations

• Vegetarian: Replace the pepperoni with roasted red peppers, sautéed mushrooms, or sliced artichoke hearts. Add a handful of fresh spinach leaves for extra color and flavor.
• Spicy Sausage: Swap the pepperoni for cooked and crumbled spicy Italian sausage. Brown the sausage first and drain the fat before adding to the filling.
• Three Cheese: Use a blend of mozzarella, provolone, and fontina for a richer, more complex cheese flavor. Shred the cheeses yourself for better melting.
• Hawaiian Style: Replace the pepperoni with diced ham and add pineapple chunks. Skip the hot honey and use a regular honey drizzle or a sweet chili sauce.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until hot and crisp.

Freezer

Wrap the baked and cooled stromboli tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or until heated through. For a crispier crust, place directly on the oven rack.

Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes, or until warmed through and the crust is crisp again. Avoid microwaving, which can make the crust soggy.

The stromboli can be assembled and refrigerated for up to 4 hours before baking. Let it sit at room temperature for 10 minutes before baking, and add a few extra minutes to the baking time if baking straight from the fridge.

Serving ideas

Serve the stromboli warm, cut into thick slices, with extra hot honey on the side for drizzling. It pairs well with a simple green salad or a bowl of marinara sauce for dipping.

The sweet-spicy honey and garlic butter make it a standout main or an impressive party appetizer.

For a complete meal, serve alongside a crisp Caesar salad or roasted vegetables.

The braid is generous enough to feed a crowd, and the dramatic cheese pull makes it a fun centerpiece for game day or family dinner. Leftovers are great for lunch, served cold or reheated.

Frequently asked questions

Recipe card

Pepperoni Ricotta Hot Honey Stromboli Braid

Prep 25 minCook 20 minTotal 45 minServes 6

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1 cup whole-milk ricotta
• 8 oz low-moisture mozzarella, shredded
• 4 oz pepperoni slices
• 1/4 cup sesame seeds
• 1 egg, beaten with 1 tablespoon water
• 1/4 cup hot honey
• 2 tbsp garlic butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

580

Protein

24 g

Carbohydrates

52 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.