Deluxe Stromboli
This stromboli is filled with sausage, pepperoni, ham, and salami - plus veggies and cheese!
We do pizza every other week for the most part and occasionally instead of a traditional pizza, we’ll do pizza braid, calzones, or stromboli. I tend to prefer to make stromboli over the others because it’s definitely less labor intensive. This is a stromboli stuffed with fillings including 4 different meats plus a few veggies and, of course, cheese!
What You Need:
1/2 lb. Italian sausage (mild or hot)
1 green bell pepper, diced
1/2 yellow onion, diced
1 lb. frozen pizza dough, thawed
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 large sliced pepperoni
6 slices Genoa salami
6 slices hot capicola ham
1/4 cup sliced green olives
Pinch red pepper flakes
1 egg with a splash of water, beaten
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning
1/4 cup grated Parmesan cheese
Directions:
In a skillet over medium high heat, add a small amount of olive oil and cook Italian sauce. Crumble as it browns, drain, and set aside.
In the sausage grease, cook green bell and onion for about 3 minutes. Set aside.
Roll out pizza dough into a large rectangle about 10x15-inch.
Spread pizza sauce on top leaving a border around the edge of about 1 1/2 inches.
Top with half the mozzarella and half of the Parmesan (1/4 cup).
Top with pepperoni, salami, ham, cooked Italian sausage, onion, green pepper, and green olives.
Top with remaining mozzarella and Parmesan (1/4 cup).
Brush the border with beaten egg. Roll up starting with the long edge and pinch in the sides as you roll.
Carefully transfer to a foil lined baking sheet that has been sprayed with nonstick cooking spray.
Brush the top with the remaining beaten egg. Sprinkle with garlic, Italian seasoning, and 1/4 cup Parmesan cheese.
Cut two long diagonal slits into the top.
Bake in a preheated 425 degree oven for 25 minutes.
Let rest for 5 to 10 minutes before slicing to serve with additional pizza sauce, if desired.
Recipe from The Chunky Chef