Cheesy Stuffed Stromboli with Sausage and Pepperoni

Experience the ultimate comfort food with this golden, crispy stromboli. Packed with savory Italian sausage, spicy pepperoni, and a mountain of gooey mozzarella cheese, this baked classic brings pizzeria-quality flavor right to the home kitchen. It is the perfect crowd-pleasing dish for game days, busy weeknights, or casual weekend gatherings.

Making a bakery-style stromboli at home is surprisingly simple and incredibly rewarding. By using a pre-made pizza dough as a shortcut, the preparation time is cut in half without sacrificing any of the rich, yeast-baked flavor.

The key lies in layering the ingredients strategically so that the dough cooks through perfectly while the cheese melts into a glorious, stretchy pull. Brushing the exterior with a simple egg wash before baking guarantees a gorgeous golden-brown sheen and a satisfyingly crispy crust that crackles with every single bite.

Ingredients

Why this recipe works

The rolling method used in this recipe is designed to create distinct, beautiful layers of meat, cheese, and sauce throughout the entire roll. By sealing the edges tightly, the steam is trapped inside, which helps cook the fillings evenly and melts the mozzarella into a uniform, gooey texture.

Leaving a border around the edges of the dough prevents the sauce from leaking out during the rolling process, ensuring that the final product remains neat and holds its shape beautifully during baking.

Baking the stromboli at a high temperature of 400°F (204°C) is essential for achieving the perfect texture contrast. The intense heat rapidly expands the yeast in the dough, creating a light, airy crumb inside while simultaneously crisping up the outer crust.

The addition of an egg wash creates a beautiful glossy barrier that traps moisture inside the dough, preventing it from drying out while ensuring a deep, golden-brown color that looks incredibly appetizing on any serving platter.

Notes and substitutions

For the best results, select a high-quality, low-moisture shredded mozzarella cheese. Fresh mozzarella contains too much water and will make the dough soggy during baking. When choosing the pizza dough, a fresh store-bought dough from the bakery section or a local pizzeria works wonderfully. Ensure the dough is at room temperature before rolling, as cold dough is elastic and difficult to shape. You can substitute the Italian sausage with ground beef or turkey if preferred.

Standard kitchen equipment like a rolling pin, a sturdy baking sheet, and parchment paper are all that is required for this recipe. A pastry brush is highly recommended for applying an even layer of egg wash.

If you do not have parchment paper, a silicone baking mat or a light greasing of cooking spray on the baking sheet will prevent the stromboli from sticking. For slicing, a sharp serrated bread knife is the absolute best tool to cut clean slices without crushing the warm crust.

• ground Italian sausage: ground beef, ground turkey, or plant-based sausage crumbles
• marinara sauce: pizza sauce or garlic herb white sauce

Equipment

• Baking sheet
• Parchment paper
• Rolling pin
• Skillet
• Pastry brush
• Serrated knife