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. A crispy pizza dough is filled with savory Italian pork sausage, tender bell peppers and a creamy, spiced cheese mixture, then rolled up and baked to golden perfection. Each slice is packed with flavor, especially when dipped in warm marinara sauce.

This recipe is simple enough for a weeknight but impressive enough for company. The combination of Tuscan heat spice and cream cheese gives the filling a rich, slightly spicy kick that pairs beautifully with the melted mozzarella. Serve it as a main dish or slice it into smaller pieces for a party appetizer.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

7 ounce Thin Crust Pizza DoughView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Peel and mince or grate garlic.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until tender, 4-6 minutes. While pepper cooks, remove sausage from casing; discard casing. Add sausage to pan with bell pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully drain any excess grease from pan.
3. Stir cream cheese, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) and 1/4 cup water (1/2 cup for 4) into pan with sausage mixture. Cook, stirring, until most of the water has evaporated, 1-3 minutes. Season with salt and pepper. Remove from heat.
4. Place garlic, 1 TBSP butter (2 TBSP for 4 servings) and 1/2 tsp Tuscan Heat Spice (1 tsp for 4) in a medium, microwave-safe bowl. Microwave until butter has melted, 30 seconds; stir to combine. Unroll pizza dough; separate sheets at dotted line. Place on a lightly oiled baking sheet (2 baking sheets for 4); gently stretch each dough sheet into a 6-by-8-inch rectangle.
5. Evenly sprinkle pizza dough with mozzarella, leaving a 1/2-inch space around edges. Top cheese with sausage and pepper mixture. Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange stromboli logs, seam sides down, on baking sheet; pinch ends closed and tuck under each log.
6. With a small sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli log. Brush stromboli with garlic herb butter and season with salt and pepper. Bake on middle rack until golden brown and crisp, 14-16 minutes (for 4 servings, bake on middle and bottom racks, swapping rack positions halfway through).
7. Wash out bowl used for butter. When stromboli have 2 minutes left, place marinara sauce in bowl. Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds. Transfer stromboli to a cutting board; slice crosswise into quarters. Divide between plates. Serve with warm marinara on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even use a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispness.

Can I freeze the stromboli?

Yes, you can freeze the unbaked stromboli. Assemble, wrap tightly in plastic wrap and foil and freeze for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.