Sausage and Pepper Stromboli

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.

It’s a good way to use up leftovers and the possibilities for fillings 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

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

Sausage & Pepper Stromboli

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 12×14 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.

Sausage & Pepper Stromboli

Sausage & Pepper Stromboli

Caramelized Pepper and Sausage Pasta with Tomato Pesto

Pasta w/ Tomato Pesto  Caramelized Peppers & Sausage Pasta w/ Tomato Pesto

A hearty and delicious pasta tossed with caramelized bell peppers, Italian sausage and a fresh tomato pesto sauce.

Slices of bell peppers are slowly sauteed over the course of an hour to caramelize them. In the meantime the fresh tomato pesto is made and sliced sausages are pan-fried. The peppers turn into sweet, intensely flavored bites of incredible delicousness. So different from just sauteing them. Almost indescribable. I used the peppers as a bruschetta topping too. Insanely delicious! The tomato pesto is pretty fantastic too!

Carmelized Pepper & Tomato Pesto Bruschetta

Caramelized Green Pepper and Sausage Pasta w/ Fresh Tomato Pesto
(by Reeni)

Sausage & Peppers

3-4 Bell peppers, assorted colors, sliced 1/4 to 1/2-inch wide
1 large onion, thinly sliced in half moons
2-3 tablespoons Olive Oil
6 Italian Sausage links
4 cloves garlic, minced

In a large saute pan or iron skillet saute the bell peppers, onion, sugar, in the olive oil on low-medium heat for 45 minutes – 1 hour. Season with salt and pepper. They will start to turn black around the edges and shrink in size. And the best way to tell is by tasting them, even if you’ve never tasted one before you’ll know. Remove from pan and set aside.

Cook the sausage links in the same pan as the peppers. Add the garlic during the last few minutes of cooking. When cooked through, add the peppers and toss with the sausage to re-heat.

Tomato Pesto Pasta

2 cloves garlic
1 and 1/2 cups fresh tomato, diced
1/2 cup pine nuts or walnuts
1/2 cup fresh shredded Parmesan
3/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/2 cup extra-virgin olive oil, plus a little extra if needed
Sea salt and pepper
1/2 to 1 pound pasta
red pepper flakes, for serving
fresh grated Parmesan, for serving

To the bowl of your food processor add the garlic, tomato, nuts, basil and parsley. Pulse to chop.

Stream in the oil. Pulse constantly until nice and smooth.

Add Parmesan and pulse briefly to combine. Check the thickness, and stream in a little more oil if needed.

Season with salt and pepper to taste.

Cook pasta to al dente according to package directions. Toss with pesto and top with peppers and sausage. Sprinkle with additional Parmesan and red pepper flakes.


Toast thick slices of Italian bread in the oven. Spread with pesto and some of the caramelized peppers. Sprinkle with Parmesan.

Printable Recipe