Sausage & Pepper Stromboli

 

If you've never eaten a stromboli before think cinnamon rolls. It's a rectangular pizza minus the sauce, rolled up, baked, and then sliced into pinwheels. It's a cross between a pizza and a calzone; the best of both worlds. You can use pizza toppings or be more creative; clean out your fridge of leftovers and veggies in need of using up. The possibilities are endless. Layers of salami, prosciutto, and provolone with sauteed green peppers. Chicken, spinach, sauteed mushrooms, and Gouda. Roasted vegetables and cheese. Meatballs and mozzarella. Cheesesteak(!). This one happens to have Italian sausage, peppers, onions, garlic, and lots of mozzarella encased in a crispy crust with a tender inside. A classic and absolutely delicious combo.

Sausage & Pepper Stromboli

(by Reeni)

1 pound Italian sausage, ground or links

1 bell pepper, thinly sliced

1 large yellow onion, thinly sliced

4 cloves garlic, whole, peeled

Olive oil

1 pound pizza dough

16 ounces Mozzarella, shredded

1 egg yolk

1 tablespoon water

Tomato sauce, for serving

Parmesan, fresh grated, for serving

1. In a large skillet over medium heat cook the sausage. If using links slice them lengthwise and peel off the casing. Break apart the sausage as it's cooking. Once the sausage is cooked through remove to a bowl and set aside. Leave a tablespoon or two of grease in the skillet and add the peppers, onions, and garlic, cook over medium-low heat until tender. Once the vegetables are tender remove the garlic cloves to a cutting board. Sprinkle with salt and using the flat side of a knife smash it into a paste. Add it back to the veggies, allow it time to reheat and mix it evenly throughout. Remove from heat and set aside.

2. Preheat oven to 400 degrees.

3. Roll out the pizza dough on a rectangle of parchment. Sprinkle with flour. Roll out to a 12x14 rectangle. Lay the pepper mixture evenly across the dough leaving a 1-2-inch border all the way around. Follow with the sausage, then the mozzarella.

4. Make an egg wash by beating an egg yolk with a tablespoon of water. Brush over the 1-inch border. Start at one end of the rectangle and roll the dough length wise. Press the ends together and tuck under. Move carefully to baking sheet, seam side down, trim off some of the parchment if needed. Brush the top with egg wash.

5. Bake 20-25 minutes until golden brown. Sprinkle Parmesan over the top. Serve with tomato sauce.

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Sausage & Pepper Stromboli