Stromboli is something my mother-in-law makes every New Years Day. It’s something I will always equate with her and my husbands family. If you’ve never had it before, Stromboli is an Italian stuffed bread filled with anything from vegetables and cheese to meat. It’s crazy simple to make and the possibilities are endless when it comes to fillings. It’s hearty and delicious and a meal in and of itself— a perfect meal served with a side salad.
I’m almost embarrassed to say that before dating my husband, I never actually attempted making one myself but once I learned I was hooked. I’ve made everything from a breakfast Stromboli (filled with scrambled eggs and cheese) to a dessert one filled with Nutella filled and sprinkled with powdered sugar. Mmmm…. But I gotta say the one most people go nuts for is my Sausage and Pepper Stromboli with melty mozzarella inside. It’s like having everything that’s right about a sausage and pepper sandwich, flecked with cheese and baked into one neat little package. Slice it up and serve it warm or at room temperature. Consider making two because this is excellent lunchbox fare and they go fast! Enjoy!
Sausage and Pepper Stromboli
3 tablespoons olive oil
1 lb sausage meat (or 1 lb of sausages with casings removed)
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 store bought pizza dough
9 thin slices of mozzarella cheese
1 egg, lightly beaten
Preheat oven to 375 degrees. Line a baking sheet with parchment or a silpat liner.
Heat 1 tablespoon of olive oil n a large skillet over medium-high heat. Add in sausage and cook, breaking up clumps with a wooden spoon. Cook until lightly browned, about 10 minutes. Remove with a slotted spoon and place in a bowl to cool. Wipe out the frying pan with a paper towel and place it back onto the stove. Heat remaining oil over a medium low flame and add in peppers and onions. Cook, stirring periodically until softened, about 8 minutes. Remove from the heat and allow to cool.
On a lightly floured surface, roll out your dough into a large circle, approximately 12 inches in diameter.
Fold in the sides and the bottom of the dough to cover the filling and roll it over once.
Repeat the process two more times working with the remaining thirds until all of the ingredients are used up.
Roll it up tightly, run a little water on the edge of the end of the dough before sealing and pinch the seam tightly to seal. Place the entire Stromboli onto prepared baking sheet, seam side down.
Brush with egg wash and bake in oven until golden brown, approximately 25-30 minutes.
Allow to cool on baking sheet for 5-10 minutes before slicing (on the bias) into 1-inch pieces.