Stuffed Pizza Roll with Sausage, Peppers and Mozzarella

If you love pizza but want something a little different, this stuffed pizza roll is for you. Think of it as a pizza that’s rolled up tight to keep all the tasty fillings safe inside. Italian sausage and bell pepper are cooked with a spicy seasoning blend and cream cheese for a rich, savory filling. Then it’s layered over mozzarella, rolled in pizza dough and baked until golden and crisp.

Once it’s out of the oven, slice it up and dunk each piece in warm marinara sauce. It’s a fun, satisfying meal that feels like a treat any night of the week.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

7 ounce Pillsbury™ Classic Pizza CrustView 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. 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 and ¼ cup water 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 and ½ tsp Tuscan Heat Spice in a medium, microwave-safe bowl. Microwave until butter has melted, 30 seconds; stir to combine. Unroll pizza crust; separate sheets at dotted line. (TIP: Use a knife to separate cleanly.) Place on a lightly oiled baking sheet; gently stretch each dough sheet into a 6-by-8-inch rectangle.
5. Evenly sprinkle pizza dough with mozzarella, leaving a ½-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.
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 ground pork, chicken or turkey sausage. Adjust seasoning as needed.

How do I store leftovers?

Wrap leftover slices 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 assemble the rolls and refrigerate them unbaked for up to 24 hours. Bake just before serving, adding a few extra minutes if needed.