Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) Recipe

I absolutely love this Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) Recipe because it feels like a warm, comforting hug in food form. It’s one of those dishes that’s perfect whether you’re feeding a crowd or craving a satisfying dinner after a busy day. The combination of savory Italian chicken sausage, sweet peppers, and melty mozzarella stuffed inside soft, golden bread always hits the spot.

You’ll find that the layers of flavor—from the tender onions and peppers simmered in a spicy arrabiatta sauce to the flaky crust—make this stromboli a real winner. When I first tried this recipe, I was amazed at how it balances convenience with that homemade touch, making it a go-to for weeknight meals or casual weekend gatherings.

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Ingredients You’ll Need

This recipe is all about balancing fresh, simple ingredients that pack bold flavors together. The pizza dough provides that perfect bread base, while the sausage, peppers, and onions cook down into a delicious filling.

• Pizza dough: I prefer store-bought dough for ease, but homemade works beautifully if you have time.
• Olive oil: Use extra virgin if possible to enhance the flavor when cooking the veggies.
• Onion: Half a medium onion adds sweetness and depth. Yellow or white onions work well here.
• Red bell pepper: Slice it thin for tender texture and a touch of natural sweetness.
• Delallo Spicy Arrabiatta Pomodoro Fresco: This sauce delivers a lovely mild heat and tomato richness, but you can swap with your favorite marinara.
• Italian chicken sausage links: Removing the casing helps the sausage cook down evenly for stuffing.
• Part-skim shredded mozzarella cheese: It melts wonderfully without being too greasy.
• Egg white: Brushing this on the dough helps achieve that glossy, golden crust.
• Sesame seeds (optional): They add a nice crunch and nutty flavor on top if you like a little extra texture.

Variations

I love encouraging folks to put their own spin on this Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) Recipe. Whether you want to tone down the spice or swap out ingredients for dietary reasons, this recipe is wonderfully forgiving.

• Swap the sausage: I’ve made this with turkey sausage and even ground turkey seasoned with Italian herbs when chicken sausage wasn’t on hand—still fantastic!
• Dairy-free version: Just skip the cheese or use a plant-based alternative for a dairy-free stromboli that doesn’t sacrifice flavor.
• Less spicy option: Use a mild marinara instead of the spicy arrabiatta sauce if you prefer a gentler heat.
• Additional veggies: Throwing in mushrooms or zucchini adds extra nutrition and makes it your own.

How to Make Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) Recipe

Step 1: Prepare and Rest Your Dough

First, get your pizza dough ready according to its package instructions. I like to prep this early and let it rest about an hour—it gives the gluten time to relax which makes rolling it out easier. While it rests, set aside about 16 ounces for the stromboli and refrigerate any extras for another recipe.

Step 2: Cook the Filling

In a medium pot over medium heat, cook the sausage for about 3 minutes until it’s browned but not fully cooked through, then set it aside. Reduce heat to low, add olive oil and toss in your onions. Stir them constantly for 5 minutes to soften and bring out their sweetness. Next, add the red peppers and the spicy arrabiatta pomodoro sauce, cover, and let it simmer on low to medium-low heat for about 15 minutes. This slow cooking does wonders to meld all those flavors together. Finally, set the mixture aside to cool completely. I’ve found skipping this cooling step can cause soggy dough later, so it’s worth the wait.

Step 3: Roll and Assemble

Preheat your oven to 500°F and position a rack in the center. Oil a sheet pan so the stromboli won’t stick. On a floured surface, roll out the dough to roughly a 16 x 10-inch rectangle; try to keep it even to ensure consistent baking. Spread the pepper and onion filling about 1½ inches from one edge to leave room for sealing. Then layer the cooked sausage on top, followed by the shredded mozzarella. Brush the exposed dough edge with beaten egg white—this acts like glue.

Step 4: Seal and Shape the Stromboli

Now carefully fold one side of the dough over the filling, then fold in the short edges, and finish by folding the other side over, gently stretching it to seal everything inside. Pinch the edges tightly so no filling escapes during baking. Place the stromboli seam side down on your prepared sheet pan. Cut small slits on top so steam can escape, then brush the whole loaf with egg white. Sprinkle with sesame seeds if you’re feeling fancy.

Step 5: Bake to Golden Perfection

Bake at 500°F for 10 minutes to get that initial crispness, then reduce your oven temperature to 375°F and continue baking for 18-20 minutes more until the crust is beautifully golden and the inside is cooked through. Let the stromboli rest before slicing to avoid any gooey mess—this also helps all those flavors settle.

How to Serve Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) Recipe

Garnishes

I love sprinkling fresh chopped parsley or basil on top after slicing—it adds a pop of color and freshness that contrasts with the rich filling. Sometimes a light drizzle of good olive oil or a sprinkle of crushed red pepper flakes is just the right touch. For dipping, I keep a bowl of extra arrabiatta sauce nearby for dunking each slice.

Side Dishes

This stromboli pairs beautifully with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Roasted garlic broccoli or a simple Caesar salad are my usual go-tos as well. If you want to keep the meal extra cozy, a cup of tomato soup makes a perfect dipping companion.

Creative Ways to Present

For a party, I like slicing the stromboli into bite-sized pinwheels that make finger food easy and fun. Wrapping individual slices in parchment paper with a sprig of fresh herbs makes for charming take-home snacks. Dressing it up with some colorful sliced veggies on the side always impresses guests, too.

Make Ahead and Storage

Storing Leftovers

Leftover stromboli keeps really well when wrapped tightly in foil or plastic wrap and stored in the fridge. I usually place it in an airtight container to prevent it from drying out. It’s perfect for next-day lunches or a quick snack.

Freezing

I’ve frozen whole strombolis successfully by wrapping them in plastic wrap and foil, then thawing overnight in the fridge before baking. You can also freeze individual sliced portions for super quick reheats—just pop them in the toaster oven for a few minutes to refresh.

Reheating

To reheat, I like to gently warm slices in a 350°F oven for about 10 minutes to regain that fresh-from-the-oven crust and melted cheese texture. Avoid microwaving when possible, as it can make the dough a bit chewy and soggy.

FAQs

Final Thoughts

This Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) Recipe has become a staple in my kitchen because of its comforting flavors and adaptability. Whether it’s a family dinner, a potluck, or a cozy night in, it’s a dish that always feels special and satisfying. I promise once you try it, you’ll be making it again and again—plus, the leftovers are just as good the next day! So roll up your sleeves, give it a shot, and enjoy the deliciousness that comes from this simple yet incredible recipe.

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