This is one of those recipes you’re going to want to make year after year. Not only are these strombolis cute; they’re also pepperoni pizza-flavored, so the whole family will love them. You can easily change up the fillings if you’d like and dunk them in my Sheet Pan Tomato Soup or warmed marinara sauce.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup (1 stick) salted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon dried oregano
- Two 8-ounce cans refrigerated crescent roll dough
- All-purpose flour, for dusting
- One 3-ounce package sliced pepperoni (about 48 pieces)
- One 8-ounce block part-skim mozzarella, shredded
- 8 pimiento-stuffed green olives, sliced
- Sheet Pan Tomato Soup, recipe follows, or warm marinara sauce, for dipping
- Nonstick cooking spray, for the baking sheet
- 2 pounds Roma tomatoes, quartered
- 1 red bell pepper, cut into large strips
- 4 cloves garlic
- 1 large red onion, quartered
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 cup chicken stock, heated until hot
- 1/4 cup heavy cream, heated until hot
- Olive oil and fresh basil, for garnish
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Melt the butter in a small saucepan over medium heat. Add the garlic powder, onion powder, crushed red pepper if using, and dried oregano. Set aside.
- Unwrap the crescent rolls on a lightly floured surface. Place two triangles together, short sides aligned, and press the seams together to create a diamond. Repeat the process with the remaining crescent dough. Place 6 pepperoni slices in the center of each diamond and top each with 2 tablespoons shredded cheese. Cut 4 slits on the exposed sides of the triangles, making sure to leave a rectangle in the center of each intact.
- Fold the top and bottoms of the diamond centers over the filling slightly. Crisscross the strips of dough over each other to partially cover the filling and create a mummy shape.
- Place 2 slices olives for the eyes on each, wrapping the dough strips around them. Place the mummies on the lined baking sheet.
- Brush each mummy with the melted butter mixture. Bake until the mummies are golden brown and the cheese is melted, about 10 minutes. Serve with the Sheet Pan Tomato Soup or marinara sauce.
- Preheat the oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Combine the tomatoes, bell pepper, garlic, onions, thyme and rosemary on the prepared baking sheet. Sprinkle with the pepper and 2 teaspoons salt. Place in the oven and bake until the tomatoes are soft, the garlic is golden brown and the bell pepper is cooked through, 30 to 35 minutes.
- Remove and discard the woody stems of the thyme and rosemary, if necessary. Transfer the hot roasted vegetables from the baking sheet to a blender. Cover and remove the center of the blender top to allow steam to escape. Add the chicken stock and blend until the soup is smooth. Add the heavy cream and process until thickened. Season with the additional teaspoon salt if needed. Transfer the soup to a large saucepan and simmer until ready to serve. Divide the soup among serving bowls. Drizzle with olive oil and top with fresh basil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 539 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 70 mg |
| Sodium | 904 mg |