Stromboli is essentially a pizza rolled into a tube. It’s compact and very easy to transport. It’s a great option for a picnic, your kid’s soccer game or a trip to the zoo, just wrap in tin foil and bring some sauce for dipping if you need. Also, you can really make it a fast dinner if you buy the pizza dough at the grocery store or your locale pizza joint (or you can use my pizza dough recipe if you have more time.) The instructions seem long, but it’s a very easy process.
Pepperoni & Sausage Stromboli
- 1 lb Pizza dough my recipe or purchased at grocery store/pizza store
- 2 Cups Pizza Sauce
- 12 Oz Mozzarella cheese
- 1 Cup Pepperoni Diced
- 3/4 Lb Italian Sausage Ground
If making my pizza dough, start here:
- Combine yeast and water to a bowl. Wait 5 – 7 minutes to proof (the mixture should foam, if it doesn’t after 5 minutes, sprinkle in ½ tsp of sugar to encourage it.)
- Add the rest of the ingredients to the bowl (half at a time) and mix with a wooden spoon until the dough starts to come together.
- Place the dough onto your work surface and knead for six to seven minutes, being very thorough and firm. Knead until the dough is smooth and elastic (but not sticky.)
- Place dough in a bowl and cover with a teaspoon of olive oil. Turn the ball so it gets coated in the oil completely.
- Place bowl in a warm area to let proof for 1 hour to 1 1/2 hours (it will double in size.) I always proof in my oven at 95 degrees.
If using a bought dough, start here:
- Add Italian sausage to a medium pan, and heat over medium. Cook, breaking up with a utensil until no longer pink. About 8-10 minutes.
- Remove dough from the bowl onto your unfloured work surface and knead for 1 to 2 minutes.
- Once you have your dough, cut into 4 equal chunks. Shape each chunk into 8 inches squares.
- Take one square and place it in front of you.
- Cover dough with cheese and toppings, except for a 1 inch portion on the edge farthest from you. The uncovered portion of the dough will allow you to get a seal to the Stromboli.
- Add a tiny amount of sauce in a line down the edge closest to you.
- Roll the edge closest to you over the sauce, and then continue rolling over the toppings until you have formed a log.
- With the last one inch section of the square, press the dough into the Stromboli to seal the seam.
- Place the Stromboli, seam side down, on a piece of foil that has been brushed with vegetable oil. This ensures that the crust gets nice and toasted.
- Alternatively, you can wrap the entire Stromboli in foil and bake. This way allows you to have an easy oven to event transfer.
- Bake for 20 minutes at 400 degrees.