I love stromboli… Especially in cold weather! I’m not sure what it is about cold weather that makes me hungry for stromboli, but ever since we had a taste of snow over the weekend, I have been wanting to make stromboli.
A lot of the time when I make stromboli, I will layer ham, pepperoni, and salami with cheese, but this time I decided to use some fresh chicken sausage that I got at the store. I absolutely love that our local grocery store carries fresh chicken sausage now that is all natural with no preservatives or general sausage junk. And… It’s delicious! I’m sure most of you city folks can get those types of ingredients all the time, but out here in the middle of nowhere, it’s unusual to get things like that, so I get excited.
Naturally, since I was using some Italian sausage, I added some sauteed bell pepper and onion (that is just one of those flavor combos that I love). Topped off with some mozzarella and Parmigiano-Reggiano, it was a seriously tasty combination!
Sausage, Pepper, and Onion Stromboli
- 1 batch whole wheat pizza dough
- 1 pound Italian chicken sausage links
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 large sweet onion (or 1 small), sliced
- 6 ounces mozzarella cheese, shredded
- 1 ounce Parmigiano-Reggiano cheese, freshly grated
- Additional extra virgin olive oil to drizzle over top
- Italian seasoning (about 1 teaspoon)
- Marinara sauce
Preheat the oven to 375°F. Lightly grease a baking sheet and set aside.
In a grill pan over medium heat, brown the sausage links until cooked through. Meanwhile, heat the extra virgin olive oil in a skillet over medium heat. Add the sliced bell pepper and onion and saute until the veggies are tender.
Stretch out the pizza dough over the baking sheet forming a large rectangle. Arrange the peppers and onions lengthwise down the center of the dough rectangle. Slice the sausage links crosswise into small 1/4 inch slices and arrange on top of the peppers and onions. Sprinkle with the two cheeses.
To form the stromboli, fold the two long sides of the pizza dough up over the filling and pinch with your fingers to crimp at the top. Roll up the ends and pinch together to seal off the ends. Drizzle some olive oil over the top and use a pastry brush to evenly coat the stromboli. Sprinkle with the Italian seasoning.
Bake for about 30 – 35 minutes. Let rest for 5 – 10 minutes prior to slicing. Serve slices topped with warm marinara sauce.