Spicy Sausage Stromboli
By Cristin WalshPublished on October 6, 2014
Time
1¼ hours, plus 1 hour rising
Yield
Serves 4
Ingredients
8 ounces hot Italian sausage, casings removed¾ teaspoon minced fresh rosemary 1 pound store-bought pizza dough 4 ounces thinly sliced aged provolone cheese 4 ounces mozzarella cheese, shredded (1 cup)¼ cup chopped jarred hot cherry peppers ¼ cup chopped onion 1 large egg, beaten
Before You Begin
Serve with our Basic Pizza Sauce (see related content).
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and grease foil. Cook sausage and 1/2 teaspoon rosemary in 12-inch nonstick skillet over medium heat until no longer pink, about 5 minutes, breaking up pieces with spoon. Transfer to paper towel–lined bowl.
- Roll dough into 12 by 10-inch rectangle on lightly floured counter with long side parallel to counter edge. Shingle provolone evenly over dough, leaving 1/2-inch border along top and sides. Sprinkle mozzarella, cherry peppers, onion, and sausage evenly over provolone.
- Brush borders with egg (reserve remaining egg for brushing top of stromboli). Fold bottom third of stromboli in toward middle. Fold top third of stromboli down to cover first fold, creating log. Pinch seam to seal. Transfer stromboli to prepared sheet, seam side down. Pinch ends to seal and tuck underneath. Loosely cover stromboli with plastic wrap and let rise at room temperature for 1 hour.
- Brush top of stromboli with remaining egg. Using sharp knife, make 5 evenly spaced 1/2-inch-deep slashes, 2 inches long, on top of stromboli. Sprinkle with remaining 1/4 teaspoon rosemary. Bake until crust is golden and center registers 200 degrees, 30 to 35 minutes, rotating sheet halfway through baking. Transfer stromboli to wire rack and let cool for 10 minutes. Transfer to cutting board and cut into 2-inch-thick slices. Serve.
Time
1¼ hours, plus 1 hour risingYield
Serves 4Ingredients
8 ounces hot Italian sausage, casings removed
¾ teaspoon minced fresh rosemary
1 pound store-bought pizza dough
4 ounces thinly sliced aged provolone cheese
4 ounces mozzarella cheese, shredded (1 cup)
¼ cup chopped jarred hot cherry peppers
¼ cup chopped onion
1 large egg, beaten
Test Kitchen Techniques
Ingredients
8 ounces hot Italian sausage, casings removed
¾ teaspoon minced fresh rosemary
1 pound store-bought pizza dough
4 ounces thinly sliced aged provolone cheese
4 ounces mozzarella cheese, shredded (1 cup)
¼ cup chopped jarred hot cherry peppers
¼ cup chopped onion
1 large egg, beaten
Test Kitchen Techniques
Ingredients
8 ounces hot Italian sausage, casings removed
¾ teaspoon minced fresh rosemary
1 pound store-bought pizza dough
4 ounces thinly sliced aged provolone cheese
4 ounces mozzarella cheese, shredded (1 cup)
¼ cup chopped jarred hot cherry peppers
¼ cup chopped onion
1 large egg, beaten
Test Kitchen Techniques
Why This Recipe Works
For a stromboli that's easy to put together, we started off with store-bought pizza dough. After rolling the dough into a rectangle, we shingled provolone over the dough and then added cooked Italian sausage with rosemary and spicy cherry peppers for a briny heat. We layered on mozzarella and onion to round out the flavors. Finally, we brushed the borders of the dough with egg (to seal the seams) and folded the stromboli like a letter to seal in all the filling ingredients. After a 1-hour rise, we brushed the stromboli with egg, sprinkled it with minced rosemary, and baked it in a 375-degree oven—hot enough to promote browning but moderate enough to allow the dough in the center of the stromboli to cook through. Stromboli is delicious eaten as is but even better when served with tomato sauce.
Before You Begin
Serve with our Basic Pizza Sauce (see related content).
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and grease foil. Cook sausage and 1/2 teaspoon rosemary in 12-inch nonstick skillet over medium heat until no longer pink, about 5 minutes, breaking up pieces with spoon. Transfer to paper towel–lined bowl.
- Roll dough into 12 by 10-inch rectangle on lightly floured counter with long side parallel to counter edge. Shingle provolone evenly over dough, leaving 1/2-inch border along top and sides. Sprinkle mozzarella, cherry peppers, onion, and sausage evenly over provolone.
- Brush borders with egg (reserve remaining egg for brushing top of stromboli). Fold bottom third of stromboli in toward middle. Fold top third of stromboli down to cover first fold, creating log. Pinch seam to seal. Transfer stromboli to prepared sheet, seam side down. Pinch ends to seal and tuck underneath. Loosely cover stromboli with plastic wrap and let rise at room temperature for 1 hour.
- Brush top of stromboli with remaining egg. Using sharp knife, make 5 evenly spaced 1/2-inch-deep slashes, 2 inches long, on top of stromboli. Sprinkle with remaining 1/4 teaspoon rosemary. Bake until crust is golden and center registers 200 degrees, 30 to 35 minutes, rotating sheet halfway through baking. Transfer stromboli to wire rack and let cool for 10 minutes. Transfer to cutting board and cut into 2-inch-thick slices. Serve.
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