Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread)
User Reviews
5
Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread)
Description
Sausage, Pepper, and Onion Stromboli features a filling of cooked Italian chicken sausage combined with softened onions and sliced red bell peppers simmered in a spicy arrabbiata tomato sauce. This filling is spread onto rolled pizza dough, sprinkled with shredded mozzarella cheese, then sealed and baked at a high temperature until golden and crisp.
The steaming and sautéing of the vegetables with sauce develop the flavors and soften the filling components, while the folded dough encases everything neatly, baking into a golden crust. An egg wash is applied to the dough edges to seal the stromboli and optionally sesame seeds can top it.
This savory bread works well cut into slices for sharing as a hearty snack or meal addition. Variations include swapping sausage types or making it dairy-free by omitting cheese. The filling's spice level can be adjusted to taste by selecting different sauces.
Practical tips include refrigerating unused dough for later use and rolling the dough evenly for even baking. The filling needs to be cooled before assembly to avoid soggy dough.
Ingredients
- 16 ounces pizza dough (from a little more than half of 1 Delallo pizza dough kit)
- 1 teaspoon olive oil
- 1/2 onion medium
- 1/2 red bell pepper (sliced 1/4 inch thick)
- 1/3 cup spicy arrabbiata pomodoro sauce Delallo brand
- 2 Italian chicken sausage links (5 1/2 ounces total removed from casing)
- 3/4 cup mozzarella cheese part-skim, shredded
- 1 egg beaten, white
- sesame seeds (optional for topping)
Instructions
- Prepare the pizza dough as instructed on the package.
- This will need to rest about 1 hour. Once it’s ready, set aside 16 ounces and refrigerate the other half for another use.
- In a medium pot over medium heat cook the sausage 3 minutes, then set aside. Reduce heat to low and add the olive oil and onions, cook stirring 5 minutes. Add the peppers and Spicy Arrabiatta Pomodoro Fresco. Cover and simmer low to medium low 15 minutes, until tender. Set aside to cool completely.
- Preheat the oven to 500F and set rack in the center of the oven. Spray a nonstick sheet pan with oil.
- With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.
- Place the onions and peppers leaving about 1 1/2 inch from the edge. Top the sausage over the peppers and onions. Top with cheese. Use the egg wash and brush along the edge of the dough.
- Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.
- Lay the bread seam side down on the prepared pan. Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.
- Bake 10 minutes 500F, then reduce the heat to 375F and cook 18 to 20 minutes longer, until golden brown on top and cooked in the center.
- Remove from the oven and let it cool before slicing into 8 pieces.
Notes
- Italian chicken sausage can be substituted with turkey sausage or properly seasoned ground turkey.
- Omit the mozzarella cheese to make the stromboli dairy-free.
- Replace spicy arrabbiata sauce with a milder marinara if preferred.
- Unused pizza dough can be refrigerated for future recipes.
- Cool filling completely before assembling the stromboli to prevent dough sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 272kcal | 14% |
| Carbohydrates | 43.5g | 15% |
| Protein | 12.5g | 25% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 20.5mg | 7% |
| Sodium | 671mg | 28% |
| Fiber | 1.5g | 6% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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