This sausage pepperoni stromboli is also a huge hit to my friends. I tried making this for them once as my contribution to our small get together. We are at the house of one of my friends, and I used her kitchen while my friends were all gushing about the baby. It turned out pretty successful because there was nothing left after they flocked towards it. They said it tasted like pizza; just much better because it’s not as oily.
Check out what our friends over at The Cookie Rookie have to say about this recipe:
“One of my favorite things to make since being home is this SUPER Easy Sausage and Pepperoni Stromboli. It’s way too easy not to love, and reminds me of our trip. Easy, cheesy, and delicious. Three of my favorite adjectives!”
Those are the qualities I always look for in a meal too because that’s how my family loves almost everything. Tow out of three is always enough; but if it’s three out of three then better. This recipe is three out of three!
Ingredients
- 12 ounces Jones Dairy Farm All Natural Pork Sausage, thawed
- 15 slices Hormel pepperoni
- 1 can Pillsbury refrigerated pizza dough
- 1 can (14 ounces) Hunt’s diced tomatoes, undrained
- 3-4 fresh basil leaves, chopped
- 1 teaspoon McCormick garlic powder
- 1 teaspoon McCormick dried oregano
- 2 teaspoons McCormick red pepper flakes
- 2 cups Sargento shredded mozzarella
- Bertolli olive oil for brushing
- 1/4 cup Sargento grated parmesan cheese
- Prego marinara sauce for dipping (optional)
Instructions
- Preheat oven to 400F.
- In a large frying pan, heat the sausage on medium/high, I found that no olive oil was necessary, the sausage will have enough natural oils of it’s own. Crumble the sausage as it cooks to create smaller pieces.
- Once the sausage is fully cooked, reduce heat to a simmer. Add the tomatoes, basil, garlic powder, oregano, and red pepper flakes. Simmer for approximately 10 minutes.
- While the sausage mixture is simmering, roll out the pizza dough on a floured surface. Transfer to a parchment lined baking sheet.
- Place the pepperoni on the dough spaced out evenly. Top with 1 cup of the cheese.
- Spread the sausage mixture evenly over the dough, leaving about an inch on dough on each side.
- Top with the remaining mozzarella. (optional, but I love cheese!)
- Roll the dough lengthwise, pinching the sides together to seal.
- Brush the top of the dough lightly with olive oil (or spray lightly with olive oil spray) and sprinkle with parmesan cheese.
- Bake for approximately 30 minutes, or until golden brown.
- Allow to cool slightly before you slice and serve! Serve with marinara sauce for dipping (optional)
- Enjoy!
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Quick Tip: You can serve this with marinara or a creamy dip.
Thanks again to The Cookie Rookie for this amazing recipe.
