Description
This Stromboli features a savory filling of Italian sausage, pepperoni, and vegetables, all encased in flaky pizza dough. Perfect for dipping in marinara sauce, it’s a customizable and delicious meal option!
Ingredients
Scale
- 1 pound pizza dough (store-bought or homemade)
- 1 cup marinara sauce (for dipping)
- 8 ounces mozzarella cheese, shredded
- 4 ounces provolone cheese, shredded
- 4 ounces Italian sausage, cooked and crumbled
- 4 ounces pepperoni, sliced
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil (for brushing)
- Flour (for dusting)
Instructions
- If using store-bought pizza dough, remove it from the refrigerator and let it sit at room temperature for about 30 minutes to make it easier to roll out.
- If making homemade dough, prepare it according to your favorite recipe and allow it to rise until doubled in size, about 1-2 hours. Once risen, punch it down and let it rest for 10 minutes.
- On a lightly floured surface, roll out the pizza dough into a rectangle approximately 12×16 inches, aiming for an even thickness of about 1/4 inch.
- In a large mixing bowl, combine the cooked and crumbled Italian sausage, sliced pepperoni, diced green bell pepper, diced onion, and sliced mushrooms.
- Add the shredded mozzarella and provolone cheese to the meat and vegetable mixture.
- Sprinkle in the Italian seasoning, garlic powder, and red pepper flakes (if using). Mix everything together until well combined.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the filling mixture evenly over the rolled-out pizza dough, leaving about a 1-inch border around the edges.
- Starting from one of the long sides, carefully roll the dough over the filling, tucking it in as you go to create a tight roll. Make sure to keep the filling inside as you roll.
- Once rolled, pinch the edges of the dough to seal the Stromboli. You can also fold the ends in to prevent any filling from escaping.
- Transfer the rolled Stromboli to the prepared baking sheet, seam side down.
- Brush the top of the Stromboli with the beaten egg to give it a golden color when baked. You can also brush a little olive oil for added flavor.
- Using a sharp knife, make a few diagonal slits on top of the Stromboli to allow steam to escape during baking.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the Stromboli is golden brown and the dough is cooked through.
- Check for doneness by inserting a toothpick or skewer into the center; it should come out clean, and the internal temperature should reach at least 190°F (88°C).
- Once baked, remove the Stromboli from the oven and let it cool for about 5-10 minutes before slicing. This resting time helps the filling set and makes it easier to cut.
- Slice the Stromboli into 1-inch thick pieces.
Notes
- Feel free to customize the filling with your favorite ingredients, such as different meats, cheeses, or vegetables.
- For a vegetarian option, omit the sausage and pepperoni and add more vegetables or cheese.
- Make sure to seal the edges well to prevent any filling from leaking out during baking.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes