Cheesy Stuffed Stromboli with Sausage and Pepperoni Step-by-step instructions

Before you start

Before starting the assembly process, gather all ingredients and equipment on the counter. Pre-heat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. Measure out the marinara sauce, mozzarella, and pepperoni.

Cook the raw Italian sausage completely in a skillet, draining any excess grease, and let it cool to room temperature. Bring the pizza dough to room temperature for at least thirty minutes so it is pliable and easy to roll out without tearing.

Instructions

Prepping the Dough and Fillings

1. 1Cook the Sausage
   Brown the raw ground Italian sausage meat in a skillet over medium-high heat until fully cooked through. This ensures it reaches a safe internal temperature of 160°F (71°C) before it goes into the stromboli. Drain any excess fat and set aside to cool slightly.
   Look for The sausage should be browned and crumbly with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Break the sausage into very small crumbles so it distributes evenly inside the stromboli.
2. 2Roll and Season the Dough
   Roll out the pizza dough on a lightly floured surface into a large rectangle. Sprinkle the Italian seasoning evenly over the dough to create a flavorful, seasoned base for the fillings.
   Look for The dough should be rolled to a uniform thickness of about one-quarter inch.
   Tip Letting the dough rest on the counter beforehand makes it much easier to roll out.

By the end of this phase, the raw Italian sausage is fully browned, crumbly, and cooked to a safe internal temperature of 160°F (71°C). The pizza dough is rolled out into a smooth, even rectangle on a lightly floured surface and seasoned with aromatic Italian herbs.

The dough should feel soft, pliable, and uniform in thickness, ready to hold the savory layers of sauce, meat, and cheese without tearing.

Assembling and Rolling

3. 3Layer the Fillings
   Spread the marinara sauce evenly over the seasoned dough, leaving a one-inch border around the edges. Scatter the shredded mozzarella cheese, cooked sausage, and pepperoni slices uniformly over the sauce.
   Look for The fillings should cover the dough evenly, leaving the borders completely clear.
   Tip Keep the sauce layer thin to prevent the dough from getting soggy during baking.
4. 4Roll and Seal
   Starting from the long side, tightly roll the dough jelly-roll style into a log. Pinch the seams and ends firmly to seal in all the cheese and meat, then place it seam-side down on a parchment-lined baking sheet.
   Look for The roll should be tight and compact, with all edges fully sealed.
   Tip Tuck the ends under slightly to ensure no cheese escapes during baking.

At this stage, the stromboli is fully assembled, rolled tightly into a neat log, and placed seam-side down on the prepared baking sheet. The edges are pinched tightly to ensure no cheese or sauce can escape during the baking process. The rolled dough should look smooth and compact, with a uniform shape from end to end, ready for the final egg wash application.

Baking and Garnishing

5. 5Apply Egg Wash and Bake
   Whisk the egg to create an egg wash, then brush it generously over the top of the stromboli. Bake in a preheated oven at 400°F (204°C) for 20 to 25 minutes until the crust is golden brown and the cheese is bubbly. The egg wash must reach 160°F (71°C) to ensure food safety.
   Look for The crust should be shiny, deep golden-brown, and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cut a few small slits in the top of the dough to let steam escape while baking.
6. 6Garnish and Slice
   Remove the baked stromboli from the oven and let it rest for 10 minutes. Sprinkle with fresh chopped parsley, then slice and serve warm while the cheese is beautifully melted and steaming.
   Look for The stromboli should be rested enough that the cheese does not run out when sliced.
   Tip Use a sharp serrated knife to cut clean slices without crushing the crust.

The completed stromboli emerges from the oven with a deep golden-brown, shiny crust that sounds hollow when tapped lightly. The egg wash has cooked completely to a safe temperature of 160°F (71°C). Tiny bubbles of melted cheese may peek through the seams, and the aroma of baked bread, garlic, and savory meats fills the kitchen. A sprinkle of fresh green parsley completes the presentation.

Common mistakes

One common mistake is overfilling the stromboli with too much sauce or cheese, which prevents the dough from cooking through and results in a soggy, doughy center. Another error is rolling the dough too loosely, creating large air pockets where cheese can pool and leak out.

Finally, failing to let the cooked sausage cool before placing it on the dough can melt the dough's fat prematurely, making it sticky and difficult to roll. Always cool the cooked meats first.

How to tell it’s done

The stromboli is perfectly done when the crust is a uniform golden-brown color and feels firm and crisp to the touch. When tapped gently, it should sound slightly hollow.

For absolute food safety, ensure the internal temperature of the sausage filling and the baked egg wash has reached at least 160°F (71°C) using an instant-read thermometer inserted into the thickest part. Let the stromboli rest for ten minutes before slicing to allow the cheese to set slightly.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part