Italian Sausage, Garlic, and Red Pepper Stromboli Recipe

Everyone likes pizza. Isn't that a statement of fact? Sometimes, though, it's good to switch things up. That's where stromboli comes into play. Containing all the same ingredients in a different package, it's a customizable crowd-pleaser that can be prepared many ways. Ours is stuffed with sausage, garlic, and red peppers.

Why this recipe works:

An easy pizza dough translates perfectly for stromboli, puffing slightly in a lower temperature oven to achieve a good balance between crisp and chewy.
The bread encases a mixture of Italian sausage, garlic and sweet peppers, though it can be customized to whatever ingredients you prefer.
By turning the loaves during cooking, the Stromboli cooks evenly without getting too browned on the bottom.

Note:Once you've removed the stromboli from the oven, let it sit for a bit. You want the cheese to remain hot but not molten; otherwise, again, you'll lose what's inside. About seven minutes on the stove-top before slicing should do the trick.

Italian Sausage, Garlic, and Red Pepper Stromboli

Active20 mins

Total6 hrs

服务8 servings

For the Dough:

3cupslukewarmwater
1 1/2tablespoonsgranulated yeast
1 1/2tablespoonskosher salt
6 1/2 cups (about2pounds)all-purpose flour, plus additional for dusting

For the Filling:

1poundItalian sausage, casings removed
3clovesgarlic, minced (about 1 tablespoon)
2largered peppers, thinly sliced
1 (14.5-ounce)can crushed tomatoes, preferable San Marzano
8盎司scamorza ormozzarella cheese, shredded
Crushed red pepper
2largeeggs, plus 1 1/2 tablespoons water, lightly beaten
Italian seasoning orsesame seeds(optional, see note)

在一个非常大的,有盖子的集装箱r, combine water (it should be just a tad warmer than your body temperature), yeast and salt. It’s okay if it doesn’t totally dissolve. Mix in the flour in stages, and stir completely. Cover with a lid and let rise at room temperature for 2 hours. Then, refrigerate for at least 3 hours.
Brown sausage in a large skillet over medium-high heat, breaking it into little bits. Add garlic and peppers and continue to cook until peppers just start to soften, about 3 minutes. Remove from heat and let cool.
Adjust oven rack to lower-middle position and preheat oven to 350°F.
Split dough into four portions. On a lightly floured surface, roll out the dough into large rectangles, about 12 inches in length, 6 inches wide and 1/4 inch this. Trim edges to create a uniform shape. Spread with tomatoes, leaving a one-inch border. Lightly season with salt. Spread sausage mixture on top of tomatoes and sprinkle with cheese and a shower of crushed red pepper. Using a pastry brush, paint the edges of the dough with the beaten egg. Roll dough into a cylinder, length-wise, and pinch edges to seal. Place stuffed loaves on two baking sheets that have been sprayed with cooking spray, and brush tops with beaten egg. Sprinkle with Italian seasoning (if desired).
Transfer to the oven to bake for 15 minutes. Check to make sure the loaves aren’t getting too dark on the bottom and turn them as necessary. Return to the oven to continue cooking until golden brown outside and melted inside, about 10 minutes longer.
Remove from oven and let stand for 7 minutes. Slice into thick slices and serve.

Special Equipment

Rolling pin, pastry brush, baking sheets

This Recipe Appears In

Italian Sausage, Garlic, and Red Pepper Stromboli

Nutrition Facts(per serving)
704	Calories
21克	Fat
98g	Carbs
30g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	704
% Daily Value*
Total Fat21克	27%
Saturated Fat 9g	43%
Cholesterol93mg	31%
Sodium1487mg	65%
Total Carbohydrate98g	36%
膳食纤维5g	19%
Total Sugars 6g
Protein30g
Vitamin C 101mg	507%
Calcium 205mg	16%
Iron 7mg	40%
Potassium 564mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)