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
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 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.
