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

I absolutely love sharing this Sausage, Pepper, and Onion Stromboli (Stuffed Sausage Bread) Recipe with friends because it feels like a warm, comforting hug wrapped in delicious bread. This dish is perfect for weeknight dinners when you want something hearty but fuss-free. You’ll find it’s packed with layers of flavor from the spicy sausage, sweet peppers, and melty cheese all tucked inside golden, crispy dough.

When I first tried making stromboli, I was intimidated by the folding technique, but this recipe breaks it down to a friendly step-by-step. Once you get the hang of it, you’ll see why this Sausage, Pepper, and Onion Stromboli (Stuffed Sausage Bread) Recipe becomes a go-to for game days, casual family gatherings, or whenever you want a crowd-pleaser that’s both impressive and satisfying.

this …

Ingredients You’ll Need

These ingredients come together to create a deliciously balanced stromboli where each element plays a key role—from the dough’s chewiness to the spicy sausage punch. When shopping, look for fresh peppers and quality Italian chicken sausage for the best flavor.

• Pizza dough: Fresh or store-bought works great; I like using a good-quality dough for texture and flavor.
• Olive oil: Helps soften the veggies and adds a subtle richness.
• Onion: Adds sweetness and depth when sautéed gently.
• Red bell pepper: Offers a slight crunch and a pop of sweetness.
• Delallo Spicy Arrabiatta Pomodoro Fresco: This sauce brings a spicy, tangy note to balance the richness of the sausage; can be swapped with your favorite spicy marinara.
• Italian Chicken Sausage Links: Removed from casing to crumble; I prefer chicken for a lighter option but pork works too.
• Part-skim shredded mozzarella cheese: Melts beautifully without being too greasy.
• Egg white: Used as an egg wash to seal the dough and help with browning.
• Sesame seeds (optional): Adds a lovely nutty crunch on top and an attractive finish.

Variations

I love customizing the Sausage, Pepper, and Onion Stromboli (Stuffed Sausage Bread) Recipe based on what’s in the fridge or to suit my mood. Feel free to switch out the sausage or sauce to make it your own—it’s quite forgiving!

• Meat swap: I sometimes use turkey sausage for a leaner version or even ground turkey with Italian spices when I don’t have links handy.
• Dairy-free: Leave out the cheese or try a vegan mozzarella alternative; it’s just as tasty.
• Milder option: If you or your family aren’t fans of spice, swap the spicy arrabiatta sauce for a classic marinara or homemade tomato sauce.
• Veggie boost: Add mushrooms or zucchini alongside the peppers and onions for extra texture and nutrients.

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

Step 1: Get the Dough Ready and Resting

Start by preparing the pizza dough according to the package instructions. This usually involves letting it rest and rise for about an hour—trust me, don’t rush this step! The resting allows the dough to relax and makes rolling it out way easier. I like to set aside just 16 ounces for the stromboli and refrigerate the rest for another meal, so you get a perfect portion size.

Step 2: Cook the Filling with Love

While the dough rests, brown the sausage in a medium pot over medium heat for about 3 minutes until cooked through, then set it aside. Next, reduce the heat to low, add the olive oil, and sauté the onions for 5 minutes until soft and fragrant. Toss in your red peppers and the spicy arrabiatta sauce, cover it, and simmer gently for about 15 minutes until everything’s tender and nicely melded together. It’s important to let this filling cool completely before assembling to avoid soggy dough.

Step 3: Roll, Fill, and Fold Your Stromboli

Preheat your oven to 500°F and get a nonstick sheet pan ready with a light spray of oil. On a floured surface, roll out your dough into a 16 by 10 inch rectangle; it takes just a few minutes if your dough is at room temperature. Spread the cooled pepper and onion mixture, leaving a 1 1/2 inch border on one side. Next, sprinkle the cooked sausage evenly over the veggies, and top it with mozzarella cheese. Brush the exposed dough edge with beaten egg white to help seal it up.

Here’s the fun part: fold one long edge of the dough over the filling, then fold in the short edges, and finally fold over the remaining long edge, gently stretching as needed to seal everything tightly. Pinch the ends so none of that delicious filling escapes during baking. Don’t rush—this step makes all the difference between a perfectly sealed stromboli and a messy one.

Step 4: Bake to Golden Perfection

Lay your stromboli seam side down on the prepared pan. Make small slits on top to let steam escape as it bakes. Brush generously with the remaining egg white and sprinkle sesame seeds if you like that extra crunch and nuttiness. Bake at 500°F for 10 minutes to get that golden puff, then reduce the heat to 375°F and bake for another 18 to 20 minutes until the top is beautifully golden and the inside is cooked through. Let it cool a bit before slicing to keep all those flavorful juices locked inside.

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

Garnishes

I like to top each slice with a little fresh chopped basil or parsley to brighten the rich flavors. Sometimes a dusting of grated parmesan takes it to the next level too. Don’t forget a small bowl of extra marinara sauce on the side for dipping—it’s a total crowd-pleaser.

Side Dishes

For sides, I love pairing stromboli with a crisp green salad tossed in a tangy vinaigrette to balance all that cheesy, savory goodness. Roasted vegetables or a light coleslaw also work perfectly when you want to keep things fresh and easy.

Creative Ways to Present

For parties, I often cut stromboli into bite-sized pinwheels and arrange them on a platter with colorful veggies around. It looks festive and makes it easy for guests to grab a piece while mingling. You can even wrap individual slices in parchment paper for a grab-and-go vibe at casual gatherings.

Make Ahead and Storage

Storing Leftovers

I keep leftover stromboli tightly wrapped in foil or plastic wrap in the refrigerator and it holds up nicely for 3-4 days. When I reheat, it still tastes fantastic and maintains that slight crisp on the outside.

Freezing

This stromboli freezes wonderfully! I usually bake it fully, let it cool, then wrap tightly in foil and place in a freezer bag for up to 2 months. It makes a perfect quick meal when thawed overnight in the fridge.

Reheating

To reheat, I pop slices in a 350°F oven for about 10 minutes or until warmed through. This method keeps the crust crispy, unlike microwaving which can make it a bit chewy. If you’re in a rush, a quick toast in a pan also does the trick.

FAQs

Final Thoughts

This Sausage, Pepper, and Onion Stromboli (Stuffed Sausage Bread) Recipe has become one of my favorite comfort foods to make and share. It hits the spot every single time with its hearty filling and satisfying crust. I hope you’ll enjoy making this as much as I do—and trust me, once you nail the folding technique, you’ll be reaching for this recipe again and again. Give it a try next time you want a cozy, delicious meal that everyone will ask for seconds on!

Print