This easy sausage stromboli is called easy for a reason. We’d just gotten in from a long day and we were hungry and too beat to throw together a huge meal. But that doesn’t mean huge and lame. Just easy and fantastic. Yummy Italian sausage (spicy sausage makes it even better), pizza sauce and lots of ooey-gooey cheese all in crispy golden brown dough. Nothing fancy, nothing fru-fru, but definitely good and filling.
Don’t be afraid to add a little chopped bell pepper to the onion while it is cooking up. Don’t get it too soft though, you’ll still want a bit of crunch to it. If you have extra pizza sauce on hand warm it up and serve it on the side for dipping.
Also try my other stromboli recipe and a stromboli sandwich (yum!).
Easy Sausage Stromboli
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6 servings
- Olive oil
- 1 medium sweet onion chopped
- 3 cloves garlic minced
- 1 pound spicy Italian sausage
- 1 pound pizza dough I used a tube of Pillsbury pizza crust
- 2 cups shredded mozzarella cheese divided
- 1/2 cup pizza sauce plus more for dipping if desired
- 1 tablespoon grated Parmesan cheese
For the topping
- 1 tablespoon unsalted butter melted
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
Preheat oven to 425 F.
Saute the onion in a splash of oil in a large skillet over medium-high heat.
Add the garlic and cook for 1 minute.
Crumble in the sausage and cook until done.
Remove to a paper towel-lined plate to drain.
Flatten the dough into a rectangular shape in a 10" x 13" low-rimmed baking sheet lined with parchment paper or silpat.
Sprinkle the dough with half of the mozzarella.
Add sausage and drizzle with the sauce.
Add remaining mozzarella.
Roll the dough up working from the longest edge. Pinch the seam and edges, and place seam-side down onto the mat.
Combine the topping ingredients and brush over the top of the dough.
Sprinkle with the Parmesan cheese and bake for 18 minutes.
Let rest 5-10 minutes before slicing.
Serve with warmed pizza sauce for dipping if desired.
The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward, for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches. Nice and thick, but not too thick, it is packed with Italian-inspired flavors.
Next time I make a batch, I’ll probably quadruple it and store the leftovers in the freezer. A quick defrost, some cooked pasta, and I have a great main dish done in no time. You can also make this meatless and you’ll have the perfect sausage for grilled sausage sandwiches or serve it up with warmed meatballs over pasta or on French bread for a meatball sandwich.
Also try my stromboli and easy sausage stromboli recipes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
- 1 pound ground beef or substitute Italian sausage
- 1 medium onion chopped
- 8 ounces small mushrooms sliced thin
- 1 medium green bell pepper chopped
- 1 15 ounce can tomato sauce
- 1 cup condensed tomato soup
- 1/4 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 1 12 ounce can tomato paste
- 1/4 teaspoon freshly ground black pepper
- Vienna bread
- Shredded mozzarella cheese
Preheat oven to 375 F.
In a large skillet, crumble the beef and brown along with the onion. Drain any excess fat.
Add the mushrooms and bell pepper and cook for 3-5 minutes or until they are just starting to get soft.
Add the tomato sauce, tomato soup, garlic powder, dried oregano, chili powder, tomato paste and black pepper. Stir and reduce heat to a simmer and simmer for at least 10 minutes, the longer the more the flavors will meld. If the sauce gets too thick add a bit of water.
Cut bread in half lengthwise and scoop out as much of the bread as you can.
Transfer bread to a sheet of aluminum foil.
Fill insides with the meat mixture.
Top with cheese and cover in foil.
Place on a baking sheet and bake for 10 minutes until the cheese is melted.
Serve with lots of napkins.
This is the world’s easiest take on a stromboli. In a little over an hour you’ll be enjoying 2 large stromboli stuffed with all of your favorite flavors, from onions and peppers to pepperoni and olives and of course, lots of cheese. You can make the stuffing ahead of time, too. And the leftovers (if you actually have any) keep well and make for a great, easy lunch.
You can add just about anything to the stuffing, but don’t add so much that it becomes difficult to roll. Trust me, I’ve learned this the hard way. More is NOT better. Your dough might tear and that is a bad thing.
Also try my easy sausage and stromboli sandwiches.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 -8
- 1 pound hot Italian sausage removed from casings
- 1 cup yellow onion chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 2-4 jalapeño peppers minced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 cup ham chopped
- 4 ounces pepperoni slices
- 1/2 cup sliced black olives drained
- All-purpose flour
- Two tubes Pillsbury Classic Pizza crust
- 4 cups Italian cheese mix divided
- 1 large egg
Crumble the sausage into a large skillet over medium-high heat. Lightly brown. Remove to a large bowl.
Add the onion and peppers to the skillet and saute until they just start to soften.
Add in the garlic and Italian seasoning. Stir. Add to bowl.
Add the ham, pepperoni and olives to the bowl and stir to combine.
Lightly flour a work surface. Roll out one tube of crust until it is about 10" x 14".
Top flour with half of the toppings, leaving a 1" border around the edges.
Sprinkle with half of the cheese.
Whisk together the egg and one tablespoon of warm water in a cup or small bowl. Brush onto edges of the dough.
Beginning along the long edge, roll up the dough to form a log. Pinch in the edges and seems. Transfer to a large baking pan that has been sprayed with non-stick spray.
Repeat with other tube of dough and remaining toppings.
Preheat oven to 375 F. Let stromboli rest while the oven heats.
Bake 20-30 minutes or until the tops get golden brown.
Let rest 10 minutes before slicing and serving.