Sausage and Peppers Stromboli
Rolled, sliced and made for game day
The short version
Sausage and peppers stromboli: a rectangle of pizza dough layered with provolone, browned sausage, sautéed peppers and onions and mozzarella, rolled into a log, baked and sliced into spirals.
- Prep
- 30 min
- Cook
- 28 min
- Total
- 58 min
- Serves
- 8 slices
Ingredients
This recipe doesn’t list a serving count, so it scales by batch.
- 1 lb pizza dough
- ¾ lb Italian sausage, casings removed
- 1 red and 1 green bell pepper, thinly sliced
- ½ onion, thinly sliced
- 6 slices provolone
- 6 oz low-moisture mozzarella, shredded
- 1 egg, beaten
- 1 tsp sesame seeds or dried oregano
- Marinara for dipping
Instructions
- 01
Cook the filling. Brown the sausage until cooked through, soften the peppers and onion in the fat, then drain and cool.
- 02
Roll out. Roll the dough into a 10 × 14-inch rectangle on a floured surface.
- 03
Layer. Lay provolone over the dough, leaving a 1-inch border, then the sausage, peppers and mozzarella.
- 04
Roll and seal. Roll from the long side into a tight log. Pinch the seam and ends closed and place seam-down on a lined sheet.
- 05
Bake. Brush with egg, sprinkle seeds or oregano, cut a few vents and bake at 425°F (220°C) for 25–28 minutes until deep golden.
- 06
Slice. Rest 10 minutes, then slice into thick rounds. Serve with warm marinara.
Larry’s rule: Rest it before slicing. Cut it hot and the cheese runs out the ends.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.