If you’re craving a hearty, flavorful dish that feels like a warm hug on a plate, the Sausage, Pepper, and Onion Stromboli Recipe is exactly what you need. This stuffed sausage bread offers the perfect balance of savory Italian sausage, sweet peppers, and tender onions, all wrapped in golden, crispy pizza dough. It’s an all-in-one meal that’s perfect for sharing with friends and family or enjoying any time you want something comforting and satisfying. Trust me, once you try this recipe, it will become one of your favorite go-to dishes for casual dinners or entertaining guests.
Ingredients You’ll Need
Getting started with this Sausage, Pepper, and Onion Stromboli Recipe is a breeze because it uses simple, wholesome ingredients that are quick to prepare. Each component is carefully chosen to bring a wonderful blend of textures and flavors that make this stromboli truly special.
- 16 ounces pizza dough: A slightly chewy and crispy base that wraps all the flavorful fillings beautifully.
- 1 teaspoon olive oil: Adds a subtle richness and helps soften the onions and peppers perfectly.
- 1/2 medium onion: Offers a sweet and savory undertone when cooked down.
- 1/2 red bell pepper (sliced 1/4 inch thick): Brings vibrant color and a gentle sweetness to balance the sausage.
- 1/3 cup Delallo Spicy Arrabiatta Pomodoro Fresco: This spicy tomato sauce infuses the filling with a deliciously zesty kick.
- 2 Italian Chicken Sausage Links (5 1/2 ounces total, removed from casing): The star protein packed with herby, savory goodness.
- 3/4 cup part-skim shredded mozzarella cheese: Melts beautifully to create that irresistible cheesy stretch in every bite.
- 1 egg white (beaten): Used as a wash to seal and glaze the dough for a shiny golden crust.
- Sesame seeds (optional for topping): Add a delightful crunch and nutty aroma when sprinkled on top.
How to Make Sausage, Pepper, and Onion Stromboli Recipe
Step 1: Prepare the Pizza Dough
Begin by following the package instructions to prepare your pizza dough. It usually requires a bit of resting time—about one hour—to rise properly. This resting is crucial as it helps develop that lovely texture and chewiness in the dough. Once your dough is ready, measure out 16 ounces for this recipe and refrigerate the remainder for another use.
Step 2: Cook the Sausage and Sauté the Vegetables
In a medium pot over medium heat, cook the Italian chicken sausage for about 3 minutes until it starts to brown. Set it aside, then reduce the heat to low. Add the olive oil to the pot, followed by the onions, cooking them gently while stirring for 5 minutes to release their natural sweetness. Next, stir in the red bell peppers and the Delallo Spicy Arrabiatta Pomodoro Fresco. Cover the pot and let everything simmer over low to medium-low heat for 15 minutes until the veggies are tender and bursting with flavor. Set this mixture aside to cool completely before assembling.
Step 3: Preheat the Oven and Prepare the Baking Sheet
This is an essential step to ensure your stromboli comes out perfectly golden and crisp. Preheat your oven to a high 500 degrees Fahrenheit and position the rack in the center. Lightly spray a nonstick sheet pan with oil so your stromboli doesn’t stick and can bake evenly.
Step 4: Roll and Fill the Dough
Sprinkle some flour on a clean surface and use a rolling pin to roll your dough into a 16 by 10-inch rectangle. Place the cooled onion and pepper mixture along the dough, leaving about 1 1/2 inches clear from the edges to make folding easier. Next, layer the cooked sausage over the veggies, and sprinkle the mozzarella cheese evenly on top—a perfect cheesy crown!
Step 5: Roll and Seal the Stromboli
Brush the edges of the dough with the beaten egg white to help it stick together as you fold. Carefully 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 gently to seal fully. Pinch the ends securely so none of that delicious filling escapes while baking.
Step 6: Bake to Golden Perfection
Place the stromboli seam side down on your prepared sheet pan. Use a knife to cut small slats on the top which let steam escape as it bakes. Brush the top with more egg white and sprinkle sesame seeds if you’re feeling fancy. Bake for 10 minutes at 500 degrees to give it that crispy crust, then lower the oven temperature to 375 degrees and bake for another 18 to 20 minutes, until beautifully golden brown and cooked through in the center.
Step 7: Cool and Slice
Patience here will reward you! Remove the stromboli from the oven and let it cool before slicing into 8 portions. This resting time lets all those delicious fillings settle, making every slice tidy and easy to enjoy.
How to Serve Sausage, Pepper, and Onion Stromboli Recipe
Garnishes
While this stromboli is fantastic on its own, a sprinkle of freshly chopped parsley or basil on top adds a pop of fresh, herbaceous brightness. A light drizzle of extra virgin olive oil can also enhance the flavors and keep each bite moist and flavorful.
Side Dishes
Pair your stromboli with a crisp green salad tossed in a tangy vinaigrette or some roasted vegetables to add contrasting textures and keep the meal balanced. For dipping, a small bowl of marinara sauce or garlic aioli is a total game-changer.
Creative Ways to Present
Turn this classic dish into a centerpiece by serving it family-style on a wooden cutting board alongside small bowls of various dipping sauces—think pesto, spicy arrabbiata, or even a creamy ranch. You can also make mini strombolis using the same filling for a fun appetizer twist at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover stromboli keeps beautifully in an airtight container in the refrigerator for up to four days. This makes it a great option for a make-ahead lunch or easy weeknight dinner that just needs a quick reheat.
Freezing
You can freeze the stromboli whole or sliced. Wrap tightly in plastic wrap and foil to prevent freezer burn, and store for up to two months. When you’re ready, thaw it overnight in the fridge for a perfect next-day meal.
Reheating
To reheat, place your stromboli slices on a baking sheet and bake at 350 degrees Fahrenheit for 10 to 15 minutes or until heated through and the crust is crisp again. Avoid microwaving if you want to preserve that deliciously crunchy crust.
FAQs
Can I use different types of sausage in this recipe?
Absolutely! While Italian chicken sausage adds a mild, herby flavor, you can switch it out with pork, spicy sausage, or even vegetarian sausage depending on your preference and dietary needs.
Is it necessary to cook the sausage before assembling the stromboli?
Yes, cooking the sausage beforehand ensures it’s fully cooked and allows you to drain excess fat, preventing a soggy crust. It also helps develop deeper flavors that meld beautifully with the peppers and onions.
Can I prepare the stromboli ahead of time before baking?
Definitely. You can assemble the stromboli and refrigerate it for several hours or overnight before baking. Just bring it to room temperature before putting it into the oven so it bakes evenly.
What can I substitute for the Delallo Spicy Arrabiatta Pomodoro Fresco?
If you can’t find this specific sauce, a good-quality spicy marinara or arrabbiata sauce will work just fine. You can also add some red pepper flakes to plain tomato sauce for an extra kick.
Is there a way to make this stromboli gluten-free?
Yes, use a gluten-free pizza dough recipe or store-bought gluten-free dough alternative. The filling remains the same, so you won’t miss out on any of those fantastic flavors.
Final Thoughts
There’s something truly comforting and celebratory about this Sausage, Pepper, and Onion Stromboli Recipe. Whether you’re serving it up for a casual family dinner or sharing it with friends, it’s guaranteed to bring smiles and satisfied appetites. Give this recipe a try—I promise it will become a cherished staple in your kitchen, offering that perfect blend of hearty flavors wrapped in a golden, crisp crust every single time.
Print
Sausage, Pepper, and Onion Stromboli Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Sausage, Pepper, and Onion Stromboli is a delicious stuffed bread featuring Italian chicken sausage, sautéed peppers and onions, and melty mozzarella cheese wrapped in homemade pizza dough. The stromboli is baked to golden perfection with a crispy exterior and a flavorful, hearty filling, perfect as a satisfying meal or shareable snack.
Ingredients
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 sauce
- 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 (for egg wash)
- 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 until it is ready. Set aside 16 ounces of the dough and refrigerate the remaining portion for another use.
- Cook sausage and vegetables: In a medium pot over medium heat, cook the Italian chicken sausage removed from casing for 3 minutes. Remove the sausage and set aside. Reduce heat to low and add olive oil and sliced onions to the same pot; cook while stirring for 5 minutes. Add the sliced red bell peppers and Spicy Arrabiatta Pomodoro Fresco sauce. Cover and simmer on low to medium-low for 15 minutes until the vegetables are tender. Set aside to cool completely.
- Preheat oven and prepare pan: Preheat your oven to 500°F (260°C) and position the rack in the center. Spray a nonstick sheet pan lightly with oil to prevent sticking.
- Roll out dough: On a floured surface, use a rolling pin to roll out the dough into a 16 x 10 inch rectangle.
- Add filling: Arrange the cooled cooked onions and peppers on the dough, leaving about 1 1/2 inch margin around the edges. Top evenly with the cooked sausage mixture, followed by shredded mozzarella cheese. Brush the edges of the dough with the beaten egg white to help seal the stromboli.
- Fold and seal: Fold one long side of the dough over the filling, then fold in the short edges, and finally fold over the remaining side, stretching slightly to seal. Pinch the ends securely to prevent filling from oozing out.
- Prepare for baking: Place the stromboli on the prepared sheet pan seam side down. Cut small slits or slats on top of the dough to allow steam to escape. Brush the top with additional egg white and sprinkle with sesame seeds if desired.
- Bake: Bake in the preheated oven at 500°F for 10 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 18 to 20 minutes until the top is golden brown and the bread is cooked through.
- Cool and serve: Remove the stromboli from the oven and allow it to cool before slicing into 8 pieces for serving.
Notes
- Allow the cooked vegetable and sausage filling to cool fully before adding to the dough to prevent it from becoming soggy.
- Use part-skim mozzarella for a balance of meltiness and lower fat content.
- Optional sesame seeds add a nice crunch and visual appeal but can be omitted if preferred.
- Ensure the dough sealing is tight to avoid filling leakage during baking.
- If you do not have Delallo Spicy Arrabiatta Pomodoro Fresco sauce, substitute with a spicy marinara or arrabbiata sauce.
