Description
This homemade stromboli features a delicious blend of Italian sausage, pepperoni, cheeses, and fresh vegetables wrapped in a flavorful seasoned dough. Perfectly baked to a golden brown, this stromboli makes for a hearty, satisfying meal that pairs wonderfully with marinara sauce for dipping.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 teaspoons active dry yeast
- 3/4 cup warm water
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
Fillings
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 pound Italian sausage, cooked and crumbled
- 1/2 cup pepperoni slices
- 1/2 cup green bell pepper, diced
- 1/4 cup onion, diced
- 1/4 cup marinara sauce
Instructions
- Combine dry ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
- Add olive oil: Add the olive oil to the dry ingredients and stir to incorporate.
- Dissolve yeast: In a small bowl, dissolve the active dry yeast in the warm water and let it sit for 5 minutes until frothy.
- Mix dough: Pour the yeast mixture into the flour mixture and stir until a dough begins to form.
- Knead dough: Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic.
- Let dough rise: Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Allow to rise in a warm place for about 1 hour, or until it doubles in size.
- Cook sausage: While the dough rises, cook the Italian sausage in a skillet over medium heat until fully cooked, then crumble and set aside.
- Cook pepperoni: Using the same skillet, cook the pepperoni slices for 2-3 minutes until slightly crispy, then remove from heat.
- Prepare vegetables: Dice the green bell pepper and onion, and set aside with the other fillings.
- Preheat oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape dough: After the dough has risen, punch it down gently and transfer to a floured surface. Roll the dough out into a 12 by 8-inch rectangle.
- Season dough: Sprinkle garlic powder, dried oregano, dried basil, and black pepper evenly over the dough surface.
- Add fillings: Layer mozzarella cheese, Parmesan cheese, cooked sausage, pepperoni, diced bell pepper, and onion evenly on top.
- Add sauce: Drizzle marinara sauce evenly over the fillings.
- Roll stromboli: Starting from one edge, carefully roll the dough into a tight log, sealing the edges as you go.
- Prepare for baking: Place the stromboli seam side down on the baking sheet and make a few small slits on top to allow steam to escape.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the crust is golden brown.
- Cool and serve: Remove from oven, let cool for a few minutes, slice, and serve with extra marinara sauce for dipping.
Notes
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- Feel free to add other vegetables like mushrooms or olives to the filling.
- Make sure the water is warm (not hot) when activating the yeast to avoid killing it.
- Letting the dough rise until doubled ensures a soft and airy crust.
- The slits on top prevent the stromboli from bursting while baking.
- Leftover stromboli reheats well in a low oven or microwave.
