Cheesy Stuffed Stromboli with Sausage and Pepperoni Tips, FAQ & printable recipe

Tips for success

To take the flavor of this stromboli to the next level, consider seasoning the egg wash with a pinch of garlic powder, dried oregano, or grated Parmesan cheese before brushing it onto the dough.

This simple addition creates an incredibly savory, aromatic crust that complements the rich meat and cheese filling inside. Additionally, using a pastry brush ensures that the egg wash is distributed evenly, avoiding any thick pools of cooked egg on the surface of the golden crust.

If the dough keeps shrinking back while rolling it out, cover it with a clean kitchen towel and let it rest for five to ten minutes. This allows the gluten in the flour to relax, making the dough much easier to stretch and shape into a perfect rectangle.

Always ensure the rolling surface is lightly floured to prevent sticking, but avoid using too much extra flour, which can dry out the dough and make the seams difficult to seal tightly.

Variations

• Three-Cheese Stromboli: Replace the sausage and pepperoni with a blend of mozzarella, provolone, and parmesan cheese for a vegetarian option.
• Spicy Stromboli: Add sliced jalapeños and a pinch of crushed red pepper flakes to the filling for an extra spicy kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze baked slices wrapped in plastic and foil in a freezer bag for up to 2 months.

Reheat

Reheat slices in a 350°F (177°C) oven or toaster oven for 10 minutes until crispy and hot.

Store any leftover stromboli in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to three days. To preserve the crispy texture of the crust, avoid wrapping it while it is still warm, as steam will build up inside the container and make the bread soggy. Allow the sliced pieces to cool on a wire rack for no more than two hours before transferring them to the refrigerator.

This stromboli can be assembled up to twelve hours in advance. Roll, fill, and seal the dough, then wrap the unbaked log tightly in plastic wrap and store it in the refrigerator. When ready to bake, remove the stromboli from the fridge and let it sit at room temperature for twenty minutes while the oven preheats. Brush with the fresh egg wash right before baking, and add a few extra minutes to the baking time if needed.

Serving ideas

Serve this delicious stromboli warm, sliced into thick, generous portions using a sharp serrated knife. It pairs beautifully with a side of warm marinara sauce or garlic butter for dipping, allowing guests to customize their bites.

For a complete and satisfying dinner presentation, serve the slices alongside a crisp, fresh green salad tossed with a zesty Italian vinaigrette, or a platter of roasted vegetables like zucchini and bell peppers.

This dish is highly versatile and makes an excellent appetizer for parties when sliced into smaller, bite-sized pinwheels. Arrange the warm slices on a rustic wooden serving board garnished with additional fresh parsley sprigs and lemon wedges for an attractive presentation.

It is also an excellent option for casual family dinners, school lunches, or weekend picnics, as it tastes wonderful even when served at room temperature.

Frequently asked questions

Recipe card

Cheesy Stuffed Stromboli with Sausage and Pepperoni

Prep 20 minCook 25 minRest 10 minTotal 55 minServes 4

Ingredients

• 1 lb pizza dough, at room temperature
• 1 tsp Italian seasoning
• 1/2 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 lb ground Italian sausage
• 3 oz pepperoni slices
• 1 large egg
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

610

Protein

28.5 g

Carbohydrates

52 g

Fat

31.5 g

Fiber

2.5 g

Sugar

4 g

Sodium

1450 mg

Automatic estimate from the ingredient list, not laboratory-verified.