Description
This Sausage, Pepper, and Onion Stromboli is a flavorful stuffed bread featuring Italian chicken sausage, sautéed onions and peppers, and melty mozzarella cheese all wrapped in homemade pizza dough. The dough is rolled out, filled, folded tightly, and baked until golden and delicious. It’s perfect as a hearty appetizer, snack, or meal for sharing.
Ingredients
Scale
Dough
- 16 ounces pizza dough (from a little more than half of 1 Delallo pizza dough kit)
- 1 teaspoon olive oil
Filling
- 1/2 medium onion, sliced
- 1/2 red bell pepper, sliced 1/4 inch thick
- 1/3 cup Delallo Spicy Arrabiatta Pomodoro Fresco
- 2 Italian Chicken Sausage Links (5 1/2 ounces total, removed from casing)
- 3/4 cup part-skim shredded mozzarella cheese
Topping
- 1 egg white, beaten
- Sesame seeds (optional for topping)
Instructions
- Prepare the dough: Follow the package instructions to prepare the pizza dough. Allow it to rest for about 1 hour. Once rested, set aside 16 ounces for this recipe and refrigerate the remaining dough for later use.
- Cook the sausage: In a medium pot over medium heat, cook the sausage meat for 3 minutes until browned. Remove from the pot and set aside.
- Sauté vegetables: Reduce heat to low, add olive oil and sliced onions to the pot, cooking while stirring for 5 minutes. Add the sliced red bell peppers and the Spicy Arrabiatta Pomodoro Fresco sauce. Cover and simmer on low to medium-low heat for 15 minutes or until the vegetables are tender. Remove from heat and let the mixture cool completely.
- Preheat oven and prepare pan: Preheat your oven to 500°F (260°C) and position the rack in the center. Lightly spray a nonstick sheet pan with oil.
- Roll out dough: On a floured surface, use a rolling pin to roll the dough into a 16 x 10 inch rectangle.
- Assemble stromboli: Spread the cooled pepper and onion mixture over the dough, leaving about 1 1/2 inches of space around the edges. Distribute the cooked sausage evenly over the vegetables, then sprinkle with shredded mozzarella cheese. Brush the edges of the dough with the beaten egg white to help seal it.
- Fold and seal: Fold one long side of the dough over the filling, then fold in the short edges, and finally fold the remaining side over, stretching slightly to seal the stromboli completely. Pinch the ends well to prevent filling leakage.
- Prepare for baking: Place the stromboli seam side down on the prepared sheet pan. Cut small slits in the top to allow steam to escape. Brush with more egg white and sprinkle sesame seeds on top if desired.
- Bake: Bake the stromboli at 500°F for 10 minutes, then reduce the oven temperature to 375°F and continue baking for an additional 18 to 20 minutes until the top is golden brown and the filling is heated through.
- Cool and serve: Remove from oven and allow to cool before slicing into 8 pieces. Serve warm.
Notes
- Variations: Substitute Italian chicken sausage with turkey sausage or seasoned ground turkey, or use turkey pepperoni for a different flavor.
- For a dairy-free version, omit the mozzarella cheese.
- If you prefer a milder sauce, swap the Spicy Arrabiatta Pomodoro Fresco with a regular marinara or a homemade marinara sauce.
- Make sure the pepper and onion mixture is cooled completely before assembling to avoid soggy dough.
Nutrition
- Serving Size: 1 slice (1/8 of stromboli)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
