Sausage and Pepper Stromboli is a great family-friendly dish, and it’s perfect as a snack or appetizer, too.
Who’s ready for football and Halloween parties, and some fun and easy-to-make weeknight meal options? I am! I am! It’s Patricia here from Grab a Plate, and my Sausage and Pepper Stromboli recipe is what you should reach for if you’re waving your hands, too!
Mealtime is a bit more engaging when you’re serving something fun and delicious, right? This can be especially true if you have little ones at the table. I think Sausage and Pepper Stomboli is so fun to serve, especially since it really is finger food. No forks and knives for this one!
Just pick up a slice, dip it into some marinara sauce, and…mmmmmm! Since I’m calling this finger food, imagine how great it’ll be to serve at your next get together (think football games, Halloween parties, or when you and your pals gather to watch the latest episode of Scandal or The Walking Dead).
When you’re not interested in ordering pizza, and you don’t really want to fuss with dinner, Sausage and Pepper Stromboli wins every time!
This recipe makes two strombolis. Just divide your pizza dough in half and go from there. If you have grated Parmesan cheese in the fridge (I always do), sprinkle it over the tops right when it comes out of the oven. Even better with some fresh parsley pieces added to the tops, too.
If you’re serving Sausage and Pepper Stromboli for dinner, serve it along with a salad, or soup and some veggie sticks for a complete meal. When I made this, I had some left over. Don’t think I didn’t eat it cold the next morning for breakfast (if you love cold, leftover pizza this will win you over, too)!
Sausage and Pepper StromboliPrint Recipe
- 1/2 pound crumbled Italian sausage
- 1 tablespoons olive oil
- 1-1/2 red bell peppers, seeds and membrane removed, cut into strips
- 1/2 white onion, cut into strips
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound pizza dough, divided in half
- 1 cup shredded Mozzarella cheese
- 1 egg, beaten
- Marinara sauce for dipping
Add the sausage to a skillet over medium-high heat and cook until the sausage is browned. Remove from the skillet and set aside. Drain and discard any remaining oil from the skillet.
Reduce the heat to medium and add the oil to the skillet. When hot, add the onion and cook for several minutes, stirring occasionally, until soft. Add the bell pepper and cook for several more minutes, until soft.
Add the garlic, salt, and black pepper. Mix to combine and cook for another minute or so.
Remove the mixture from the pan and set aside.
Preheat the oven to 375 degrees F. Add the beaten egg to a small bowl with 1 tablespoon of water and mix. Set aside.
Work with half the dough to start, and roll it out on a lightly floured work surface. Form the dough into an oval shape, sized about 12-inches long by 7-inches wide. Add half the sausage, then half the pepper and onion mixture to the dough, leaving about 2 inches around the edges. Sprinkle half the cheese over the top.
Start with one side of the long edge of the dough, and carefully roll it to the other side. Fold and seal the short edges of the dough inward, and use your fingers to press down lightly and seal the long edge.
Place the roll, seal side down, on a baking sheet. Use a sharp knife and cut 3 or 4, 1-inch long slices into the top of the roll to serve as air vents.
Brush the egg wash over the top and sides of the roll.
Repeat with the remaining ingredients.
Bake for about 20 minutes, until golden on top. Remove from the oven and let stand for 5-10 minutes before slicing and serving with your favorite marinara sauce.