Sausage and Pepper Stromboli with Mozzarella and Marinara

If you love pizza but want something a little different, this sausage and pepper stromboli is the answer. It’s like a pizza roll-up, packed with savory Italian pork sausage, sweet bell peppers and a creamy, spiced filling. The dough is stretched thin, layered with mozzarella and the sausage mixture, then rolled up and baked until golden and crisp.

Once it’s out of the oven, slice it into rounds and serve with warm marinara sauce for dipping. It’s a fun, satisfying meal that’s perfect for sharing. Plus, it comes together in under an hour with simple ingredients.

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Ingredients

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

9 ounce Italian Pork SausageView 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 the oiled baking sheet. Shape each piece of dough into a ball. Lightly oil the tops, cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. Meanwhile, halve, core and thinly slice the bell pepper into strips. Peel and mince or grate the garlic.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper and cook, stirring occasionally, until tender, 4-6 minutes. Remove the sausage from its casing if needed, then add to the pan. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Carefully drain any excess grease.
4. Stir in the cream cheese, ¼ cup water and 1 teaspoon Tuscan Heat Spice. Cook, stirring, until most of the water has evaporated, 1-3 minutes. Season with salt and pepper. Remove from heat.
5. In a medium microwave-safe bowl, combine the garlic, 1 tablespoon butter and ½ teaspoon Tuscan Heat Spice. Microwave until butter melts, about 30 seconds; stir. After the dough has rested, gently stretch each piece into a 6×8-inch rectangle on the baking sheet. If the dough retracts, let it rest a few more minutes.
6. Sprinkle mozzarella evenly over each dough rectangle, leaving a ½-inch border. Top with the sausage and pepper mixture. Starting from one short side, roll up each rectangle into a log. Place seam-side down on the baking sheet, pinching the ends to seal and tucking them under.
7. Using a small sharp knife, cut three shallow diagonal slits on top of each stromboli. Brush with the garlic butter and season with salt and pepper. Bake on the middle rack until golden brown and crisp, 16-18 minutes.
8. While the stromboli bakes, place the marinara sauce in a microwave-safe bowl. Cover with plastic wrap and microwave until warm, 30-45 seconds. Once baked, transfer stromboli to a cutting board and slice crosswise into quarters. Serve with warm marinara for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage. Just adjust cooking time as needed.

How do I store leftovers?

Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep it crispy.

Can I freeze the stromboli before baking?

Yes, you can assemble the stromboli, wrap tightly in plastic wrap and foil and freeze for up to 2 months. Bake from frozen, adding a few extra minutes.