Description
A delicious and hearty Sausage, Pepper, and Onion Stromboli featuring savory Italian chicken sausage, sautéed peppers and onions, spicy Pomodoro sauce, and melted mozzarella cheese wrapped in homemade pizza dough. This stuffed bread is baked to golden perfection, making it a perfect satisfying meal or party snack.
Ingredients
Scale
For the Dough
- 16 ounces pizza dough (from a little more than half of 1 Delallo pizza dough kit)
- 1 teaspoon olive oil
For the Filling
- 1/2 medium onion, sliced
- 1/2 red bell pepper, sliced 1/4 inch thick
- 1/3 cup Delallo Spicy Arrabiatta Pomodoro Fresco sauce
- 2 Italian Chicken Sausage Links (5 1/2 ounces total, casing removed)
- 3/4 cup part-skim shredded mozzarella cheese
- 1 egg white (beaten)
- Sesame seeds (optional, for topping)
Instructions
- Prepare the Dough: Follow the instructions on the pizza dough package to prepare it. Allow the dough to rest for about 1 hour until it rises and becomes ready to use. Set aside 16 ounces of dough for this recipe and refrigerate any leftover dough for another use.
- Cook the Sausage: In a medium pot over medium heat, cook the sausage meat for about 3 minutes until mostly browned; then remove and set aside.
- Sauté Vegetables and Simmer Sauce: Reduce heat to low and add olive oil to the same pot. Add sliced onions and cook while stirring for 5 minutes. Then add sliced red bell peppers and the spicy Arrabiatta Pomodoro Fresco sauce. Cover and simmer on low to medium-low heat for 15 minutes until the vegetables are tender. Remove from heat and allow to cool completely.
- Preheat Oven & Prepare Pan: Preheat your oven to 500°F and place the oven rack in the center position. Spray a nonstick sheet pan with oil to prevent sticking.
- Roll Out Dough: On a floured surface, use a rolling pin to roll the dough into a 16 by 10-inch rectangle.
- Assemble Stromboli: Layer the cooled onion and pepper mixture on the dough, leaving a 1 1/2 inch border from one edge. Spread the cooked sausage over the vegetables, followed by the shredded mozzarella cheese. Brush the dough edges with beaten egg white to help seal the dough.
- Fold and Seal: Fold one long side of the dough over the filling, then fold in the short edges and finally fold the other long side over, stretching slightly as you seal to prevent filling leakage. Pinch the ends tightly.
- Prepare for Baking: Place the stromboli seam side down on the prepared sheet pan. Cut small slits on top for steam to escape. Brush the top with the beaten egg white and sprinkle with sesame seeds if desired.
- Bake: Bake in the preheated oven 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 stromboli is golden brown on top and cooked through.
- Cool and Serve: Remove from oven and let the stromboli cool before slicing it into 8 pieces for serving.
Notes
- You can substitute the Italian chicken sausage with turkey sausage or ground turkey seasoned with Italian herbs. Turkey pepperoni is another delicious option for stuffing.
- To make this recipe dairy-free, simply omit the mozzarella cheese.
- If you prefer a milder flavor, use any marinara sauce instead of the spicy Arrabiatta Pomodoro Fresco sauce. Alternatively, try a homemade marinara sauce recipe.
Nutrition
- Serving Size: 1 slice (1/8 of stromboli)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
