Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) Recipe

The Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) is the ultimate comfort food: imagine perfectly seasoned sausage, sweet peppers, and caramelized onions snuggled up in a golden, cheesy pizza crust. This heavenly creation pairs zesty Italian chicken sausage and spicy arrabiata sauce with gooey mozzarella, all wrapped in a crisp, bakery-style outer crust. Every bite is a warm hug with a hint of spice, a touch of sweetness from the veggies, and an irresistible cheesy pull. It’s everything you love about classic Italian flavors, bundled up for the coziest family dinner, party appetizer, or midnight snack.

Ingredients You’ll Need

Gathering the right ingredients makes all the difference in this recipe, transforming simple pantry staples into a showstopping Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread). Each ingredient plays its own special role, whether it’s boosting savory depth, adding a burst of color, or amping up melty goodness inside that irresistible crust.

• Pizza Dough (16 ounces): The pillowy foundation that holds all the glorious fillings together; use homemade or a quality store-bought option for best results.
• Olive Oil (1 teaspoon): Adds a kiss of richness when sautéing veggies, ensuring they cook up tender and flavorful.
• Onion (1/2 medium): Brings gentle sweetness and a little bite, balancing out the spice and savory richness.
• Red Bell Pepper (1/2, sliced): Delivers sweetness, color, and a soft texture that contrasts beautifully with sausage.
• Delallo Spicy Arrabiatta Pomodoro Fresco (1/3 cup): The secret weapon for that zesty, tomato-chili kick—perfect for a lively stromboli.
• Italian Chicken Sausage Links (2, 5 1/2 ounces total): Provides that signature Italian flavor—herby, spicy, and absolutely crave-worthy.
• Part-skim Shredded Mozzarella Cheese (3/4 cup): Melts into gooey perfection, binding all the fillings with creamy, cheesy magic.
• Egg White (beaten): Brushed over the dough for a glossy, golden finish and helps seal the edges tight.
• Sesame Seeds (optional): Sprinkle on top for nutty crunch and a touch of bakery-style flair.

How to Make Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread)

Step 1: Prep the Pizza Dough

Follow your pizza dough kit or homemade dough instructions to prepare the base—it needs a little time to rise and become soft and stretchable. Set aside 16 ounces for this recipe, storing any extra dough in the fridge for another delicious use. Once it’s ready, you’ll have the perfect canvas for layering the savory fillings.

Step 2: Sauté the Sausage and Vegetables

Start by browning the sausage in a medium pot over medium heat for about 3 minutes, breaking it up as it cooks. Transfer the cooked sausage to a plate, and add olive oil and onions to the pot. Sauté, stirring occasionally, for 5 minutes until translucent and lightly golden. Toss in those vibrant peppers and the spicy arrabiata sauce, cover, and let everything simmer for 15 minutes. The result: meltingly tender veggies that fill your kitchen with an unbelievable aroma. Don’t forget to let the mixture cool completely—the steam can soften the dough too much if it’s hot.

Step 3: Prep Your Baking Sheet and Oven

Preheat your oven to a toasty 500°F and position a rack in the center. Spray a nonstick sheet pan with oil or line it with parchment paper for easy cleanup—this ensures your Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) bakes up evenly and lifts off with no fuss when it’s time for slicing.

Step 4: Roll and Fill the Dough

Lightly flour a clean work surface and roll out your pizza dough into a 16 x 10-inch rectangle. It doesn’t need to be perfect, just a big enough canvas to hold your flavor-packed fillings. Arrange the cooled onion and pepper mix down the center, leaving a 1 1/2-inch border on all sides. Sprinkle the cooked sausage evenly over the veggies, then add the mozzarella cheese so each slice gets that signature cheesy stretch. Brush the edges with beaten egg white, which acts as edible glue for sealing everything up.

Step 5: Fold and Seal Your Stromboli

Begin folding: bring one long side of dough over the filling, fold in the short edges, then bring the remaining long side over, stretching slightly so the seams meet and everything is tucked in neatly. Pinch the ends tightly so none of that precious filling oozes out. Flip the stromboli seam-side down onto the prepared baking sheet to help everything stay put during baking.

Step 6: Add Final Touches

Use a sharp knife to cut small slats or vents on top—this lets steam escape and gives you beautiful bakery-style marks. Brush the stromboli all over with remaining egg white for shine, and if you want to go the extra mile, dust the top with sesame seeds for extra crunch and classic Italian bakery appeal.

Step 7: Bake to Golden Perfection

Bake at 500°F for 10 minutes to give the crust a head start on browning, then drop the temperature to 375°F and continue baking another 18 to 20 minutes. Your Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) is done when it’s deeply golden, crisp, and irresistible. Let it rest for a few minutes so the filling sets, then slice into eight hearty portions.

How to Serve Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread)

Garnishes

Give your stromboli a final flourish with a sprinkle of fresh chopped parsley or basil for vibrant color and a bright, herby finish. A little extra grated Parmesan dusted over the top while it’s still warm adds irresistible umami and flair. Serve with small bowls of extra arrabiata or marinara sauce for dunking that will send your guests over the moon.

Side Dishes

The beauty of Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) is how well it pairs with a wide range of sides. A crisp green salad with tangy vinaigrette balances out the richness, while roasted vegetables or a simple tomato-cucumber salad echoes the Italian flavors. For a heartier meal, offer a soup like minestrone or tomato basil—the perfect cozy combo.

Creative Ways to Present

Cut your stromboli into thin strips for party platters or game day snacks, or slice it into thick wedges for a satisfying main course. Arrange on a wooden board with toothpicks, a bowl of dipping sauce, and a handful of olives for a rustic Italian feast presentation that’s sure to impress. You can even make mini individual stromboli by dividing the dough and fillings for a fun, personalized touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. The flavors seem to get even better as they meld together, making Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) a terrific make-ahead option for busy lunches or snacks throughout the week.

Freezing

This stromboli freezes like a dream. Slice into portions and wrap each in foil or plastic wrap, then place in a freezer-safe bag. You can freeze them for up to two months—just thaw in the fridge overnight before reheating, and it’ll taste almost as fresh as day one.

Reheating

Pop slices in a preheated oven at 350°F for 10 to 15 minutes until hot and the crust crisps up again. If you’re short on time, a quick zap in the microwave will do, but oven reheating best keeps that irresistible bakery-style crunch of the Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread).

FAQs

Can I use different types of sausage?

Absolutely! While Italian chicken sausage keeps things lighter, you can swap in traditional pork sausage, turkey sausage, or even a plant-based sausage for a vegetarian option. Just remove the casing and adjust the seasoning to taste.

Do I have to use spicy arrabiata sauce?

No worries if spice isn’t your thing—substitute with a classic marinara or tomato-basil sauce. The stromboli will still be bursting with flavor, just with a sweeter, milder kick.

Can I make Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) ahead of time?

Yes! Prep the filling and roll the stromboli ahead, storing it in the fridge (unbaked) for up to 24 hours. Pop it in the oven when ready to eat for fresh-baked aroma and flavor at your convenience.

What dough works best for this recipe?

Fresh or refrigerated pizza dough yields the best texture and flavor, but you can use bread dough in a pinch. Just make sure to allow for the proper rise and stretching—it adds to the final chewy-crisp bite everyone loves.

What’s the best way to prevent soggy stromboli?

Let the cooked filling cool completely before rolling it up in the dough. This step prevents steam from creating excess moisture, ensuring your Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) crisps up perfectly every time.

Final Thoughts

If you’re looking for the ultimate crowd-pleaser, look no further than Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread). Don’t be surprised if you find yourself making it on repeat—there’s something truly magical about this combination of gooey cheese, savory sausage, and golden, homemade crust. I hope you give it a try and share it with friends; it’s bound to become a new go-to favorite in your kitchen!

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