Stuffed Chicken Sausage and Pepper Stromboli with Mozzarella

If you love pizza but want something a little different, this stuffed stromboli is the answer. A golden, flaky crust wraps around a savory filling of chicken sausage, bell peppers, cream cheese and mozzarella. Every bite is packed with flavor and the warm marinara dipping sauce takes it over the top.

This recipe is perfect for a weeknight dinner or a fun weekend meal. The filling comes together quickly and the dough bakes up crispy and delicious. Serve it sliced with extra sauce on the side for a meal that everyone will love.

Log in to save recipes and build weekly shopping lists.

Ingredients

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Lightly oil a baking sheet. Remove pizza dough from packaging and place on oiled sheet. Shape each piece into a ball. Lightly oil tops, cover with a clean towel and let rest at room temperature for 20 minutes.
2. Halve, core and thinly slice bell pepper into strips. Peel and mince garlic.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook until tender, 4-6 minutes. Remove sausage from casing if needed, add to pan and cook, breaking up meat, until browned and cooked through, 4-6 minutes. Drain excess grease.
4. Stir cream cheese, ¼ cup water and 1 tsp Tuscan Heat Spice into the pan. Cook until most water evaporates, 1-3 minutes. Season with salt and pepper. Remove from heat.
5. In a microwave-safe bowl, combine garlic, 1 TBSP butter and ½ tsp Tuscan Heat Spice. Microwave until butter melts, 30 seconds. Stir.
6. After dough has rested, gently stretch each piece into a 6×8-inch rectangle on the baking sheet. If dough retracts, let rest a few minutes.
7. Sprinkle mozzarella evenly over each rectangle, leaving a ½-inch border. Top with sausage and pepper mixture.
8. Roll up each rectangle from a short side to form a log. Place seam-side down on baking sheet, pinching ends to seal.
9. Cut 3 small shallow slits on top of each stromboli. Brush with garlic butter and season with salt and pepper.
10. Bake on middle rack until golden brown and crisp, 16-18 minutes.
11. Warm marinara in a microwave-safe bowl covered with plastic wrap for 30-45 seconds.
12. Transfer stromboli to a cutting board, slice crosswise into quarters and serve with warm marinara for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground sausage you prefer, such as pork or turkey. Adjust cooking time as needed.

How do I store leftovers?

Wrap leftover stromboli in foil and refrigerate for up to 3 days. Reheat in a 350°F oven for about 10 minutes.

Can I make this ahead of time?

You can prepare the filling and assemble the stromboli, then refrigerate unbaked. Bake just before serving, adding a few extra minutes if needed.