Sausage and Pepper Stromboli – 5 Steps to the Ultimate Cheesy Roll

Sausage and Pepper Stromboli is more than just a cheesy, spicy, rolled-up bread—it’s a tradition in our kitchen. At CookTune, we believe food tells a story. This recipe started years ago when our founder, a busy mom juggling three kids and a passion for Italian comfort food, needed a dish that was fast, flavorful, and foolproof. She combined her love for sausage sandwiches and pizza night into one: the Sausage and Pepper Stromboli was born. It became an instant hit at family gatherings, Friday game nights, and spontaneous potlucks. We now share it as one of our most-requested recipes.

If you’re looking for a dinner that checks all the boxes—cheesy, spicy, crispy, and satisfying—this is it. Plus, you can prep it ahead, bake it fast, and slice it up for any occasion.
Discover great ideas like our Sausage Shrimp Cajun Corn Dogs to round out your party platter.

Table of Contents

Table of Contents

What is Sausage and Pepper Stromboli?

At its core, Sausage and Pepper Stromboli is an Italian-American stuffed bread rolled with layers of sausage, bell peppers, caramelized onions, sauce, and mozzarella cheese. It’s baked golden and sliced like a loaf, revealing hot, gooey layers inside. Unlike calzones that fold like turnovers, strombolis are rolled like burritos—and easier to portion for guests.

Our version uses Italian chicken sausage, Delallo spicy arrabiatta sauce, and a generous amount of part-skim mozzarella. Wrapped in pillowy pizza dough and sealed with sesame seed–sprinkled egg wash, it brings heat, crunch, and gooey richness in every bite.

Why It’s Perfect for Weeknight Dinners or Game Nights

To do this, you don’t have to be an expert cook. This sausage and pepper stromboli recipe is simple, adaptable, and practically foolproof. You prep the filling in one pan, roll the dough, bake, and done. It can also be served as a main course or as an appetizer.

Hosting friends? Cut it into mini rolls and serve with marinara dip. Want to meal prep for the week? Bake one, freeze slices, and reheat as needed. The flavors hold up, and the crust stays crisp with the right method (more on that in Part 8).

Don’t miss our Sourdough Discard Italian Stromboli if you’re experimenting with different dough textures.

Sausage and Pepper Stromboli is comfort food at its finest—melty, spicy, hearty, and crowd-pleasing.

Ingredients Deep Dive

Breakdown of Each Ingredient Used

To make an unforgettable Sausage and Pepper Stromboli, every ingredient plays a crucial role. Whether it’s the tender dough or the flavorful sausage, this isn’t just about stuffing and rolling. Let’s break it all down so you know exactly what you’re working with—and why it works.

Ingredient	Purpose
Pizza dough (16 oz)	Forms the crust that holds everything together. We use a portion of the Delallo Pizza Dough Kit.
Olive oil (1 tsp)	Sauté base for veggies; adds flavor and prevents sticking.
Onion (½ medium)	Adds sweetness and depth as it caramelizes.
Red bell pepper (½, sliced ¼ inch)	Brings color, crunch, and mild sweetness.
Delallo Spicy Arrabiatta Pomodoro Fresco (⅓ cup)	Adds kick and robust Italian flavor. A must for a zesty stromboli.
Italian Chicken Sausage (2 links, 5½ oz)	Leaner than pork, still flavorful; it’s the protein powerhouse.
Part-skim mozzarella cheese (¾ cup)	Melts beautifully, adds that essential stretch and creaminess.
Egg white (1, beaten)	Seals the dough and gives a glossy finish when baked.
Sesame seeds (optional)	Adds crunch and visual flair to the crust.

These aren’t random picks—they’re layered with intention. The red bell pepper pairs with spicy sausage to balance sweetness and heat. The mozzarella tones it down just enough to keep it cozy, not overwhelming.

Looking for inspiration? Try Baked Rigatoni with Sausage and Boursin Cheese for a pasta twist using similar bold ingredients.

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Why Italian Chicken Sausage & Delallo Sauce Are Key Players

A standout Sausage and Pepper Stromboli relies on two MVPs: the Italian chicken sausage and Delallo Spicy Arrabiatta sauce. Here’s why.

Italian Chicken Sausage:
It’s lean, but still juicy. It’s got the herbs, the garlic, and just enough spice to fire up your taste buds without overpowering the cheese and dough. Removing it from the casing helps crumble and cook it faster, ensuring every bite is loaded with flavor.

Delallo Spicy Arrabiatta Pomodoro Fresco:
This sauce isn’t your average marinara. It’s packed with chili flakes and fresh tomato flavor, giving the stromboli an authentic Italian zing. It also binds the onions and peppers together, making every layer cohesive and punchy.

This isn’t just about filling bread—it’s about building balanced flavor, and these two ingredients do the heavy lifting.

Mastering the Dough

How to Prep the Pizza Dough from Scratch or Kit

Let’s talk about the base of this masterpiece—the dough. Whether you’re using a pizza dough kit like Delallo or homemade dough, the prep matters. For our Sausage and Pepper Stromboli, we use 16 ounces from a Delallo Pizza Dough Kit, which means you’ll have some dough left over (bonus for a mini pizza later!).

Prep Steps:

1. Activate the Yeast:
   Follow the kit’s instructions—usually warm water and time. This is crucial for light, fluffy stromboli crust.
2. Knead and Rest:
   After the dough comes together, knead it until smooth and elastic (about 7–10 minutes). Then cover and let it rest for 1 hour in a warm place. This rest is non-negotiable—it gives the dough time to rise and become airy, which creates the chewy, bubbly texture when baked.
3. Portion Correctly:
   Measure out 16 ounces and stash the rest in the fridge for another day. You’ll be amazed at how versatile it is.

The beauty of this stromboli dough is how forgiving it is. Even if you’re a beginner, you can roll, stretch, and bake with ease as long as it’s well-rested.

Don’t miss our Pull Apart Pepperoni Pizza Bites for another dough-based favorite that’s fast and fun.

Rolling & Resting Tips for Perfect Texture

Rolling the dough right is what separates a bland bread roll from a glorious Sausage and Pepper Stromboli. Here’s how to roll like a pro:

• Flour Your Surface: Always lightly flour your work area and rolling pin to prevent sticking.
• Roll to 16×10 Inches: You want a long rectangle—not too thin or the filling will poke through, not too thick or it’ll stay doughy in the middle.
• Let It Relax: If your dough snaps back while rolling, let it rest for 5 minutes. This relaxes the gluten and makes it easier to stretch without tearing.

Once you’ve rolled it out, it’s ready to be filled and folded (covered in Part 5). But this dough stage is crucial. A strong base equals a beautiful, sliceable stromboli every single time.

Flavor-Boosting the Filling

Cooking the Sausage Just Right

A standout Sausage and Pepper Stromboli starts with juicy, savory sausage that’s full of flavor but not greasy. The goal is to cook the sausage until it’s browned and crumbly without drying it out. Using Italian chicken sausage gives you all the spice and seasoning with less fat than traditional pork.

StaHeat a medium pot over medium heat to begin. Remove the sausage from the casing and crumble it into the pot. You want to cook it for just 3 minutes, stirring occasionally. It doesn’t have to be fully done at this point—it’ll finish cooking inside the stromboli.

Here’s a quick tip: Don’t overcrowd the pan. Let the sausage sear and caramelize slightly. That golden-brown crust boosts the final flavor and gives your stromboli the meatiness it deserves.

Looking for another protein-packed hit? Check out our Healthy Creamy Chicken Sausage Skillet—it uses the same sausage with a different twist.

Caramelizing Onions & Simmering Peppers with Sauce

The heart of the sausage and pepper stromboli lies in its filling. After cooking the sausage, reduce the heat and add 1 teaspoon of olive oil to the same pot. Toss in your sliced onions and stir them around for about 5 minutes until they begin to soften and sweeten.

Next, add your sliced red bell peppers—cut into ¼-inch strips for just the right amount of crunch and body. Stir everything together, then pour in ⅓ cup of Delallo Spicy Arrabiatta Pomodoro Fresco. This bold, zesty sauce brings heat, tang, and that Italian soul your stromboli craves.

Cover the pot and simmer on low to medium-low for 15 minutes, stirring occasionally. You’re looking for everything to become tender and jammy but not mushy.

Once finished, let the filling cool completely before assembling your sausage and pepper stromboli. Warm filling will make the dough gooey and harder to roll.

Check out our Pan Seared Cod with Garlic Cream Sauce if you want to pair this stromboli with a light seafood entrée.

Balancing Heat & Sweet with Spicy Arrabiatta Pomodoro

What makes our sausage and pepper stromboli taste like it came straight from an Italian trattoria? That Spicy Arrabiatta Pomodoro Fresco.

This sauce is a game-changer. With red chili flakes, garlic, and ripe tomatoes, it delivers serious heat without burning your mouth. But when paired with caramelized onions and sweet bell peppers, you get a flavor harmony that sings.

A bland stromboli is just pizza bread. But a sausage and pepper stromboli with layers of zesty tomato, spicy sausage, and sweet-savory veggies? That’s a showstopper.

And don’t forget—this mixture gets topped with mozzarella later, so the spice gets mellowed and balanced in the final bite.

Assembling the Stromboli

Layering the Ingredients for Ultimate Flavor in Every Bite

The magic of a great Sausage and Pepper Stromboli isn’t just in the ingredients—it’s in the way you layer them. When each bite gives you sausage, cheese, peppers, and sauce all at once, you know you’ve done it right.

Start with your rolled-out dough, shaped into a 16-by-10-inch rectangle. You want enough surface area to layer the filling without making it too thick to roll. Keep a 1½-inch margin on all sides to help with sealing later.

First, spread out the sautéed onions and peppers. Use a spoon or spatula to create an even base, ensuring the veggies reach the ends but don’t crowd the edges. Next, evenly distribute the Italian chicken sausage, pressing it lightly into the veggie layer to help it stay put.

Now comes the melty part—mozzarella cheese. Use about ¾ cup, sprinkling it generously across the top. It’s the glue that brings all the fillings together inside your sausage and pepper stromboli.

This layered technique helps prevent soggy spots and makes slicing cleaner. Plus, it keeps the flavors balanced from end to end.

Check out our Crispy Nacho Egg Rolls for another dish that’s all about layering bold flavors the right way.

Folding the Stromboli for No-Mess Baking

Now that your filling is laid out, it’s time to fold your sausage and pepper stromboli into its iconic rolled shape. The goal here is to keep all those delicious ingredients sealed inside while creating a crust that’s golden and crisp.

Here’s how to do it right:

1. Brush the Edges with Egg White
   Beat one egg white and use a pastry brush to coat the edge of the dough. This will help seal the seams during baking and create that signature glossy finish on top.
2. Start the Fold
   Gently lift one long side of the dough and fold it over the filling. Then bring the opposite side up and over, overlapping slightly.
3. Tuck in the Ends
   Fold the shorter ends inward like you would a burrito. Pinch the seams together to make sure everything stays tucked inside. This is key to keeping your sausage and pepper stromboli from leaking in the oven.
4. Flip It
   Carefully turn the whole stromboli seam-side down and transfer it to a greased baking sheet. This helps it hold its shape while baking.
5. Finish with Toppings
   Cut a few small slits on the top to allow steam to escape while it bakes. Brush the entire top with the remaining egg white. If you like a bit of crunch and visual flair, sprinkle on some sesame seeds.

That’s it—you’ve just rolled and sealed a homemade sausage and pepper stromboli that looks as good as it tastes.

Whether you’re making it for game day or just a cozy dinner at home, this method guarantees a mess-free experience with no oozing or bursting. Plus, it ensures the filling stays moist while the crust bakes up golden and crispy.

Baking to Golden Perfection

Why the Two-Stage Baking Method Works Best

You’ve done the hard part—prepped the dough, cooked the filling, and rolled it all up. Now it’s time to bake your Sausage and Pepper Stromboli to a golden, crispy finish. But here’s the secret: it’s not just about tossing it in the oven. The baking method makes all the difference.

We use a two-temperature baking process that ensures the outside turns beautifully golden without burning, while the inside stays fully cooked and gooey with cheese.

Start by preheating your oven to 500°F. Yes, it’s hot—but it helps form that initial crust so the stromboli holds its shape and seals in all the goodness. Bake for 10 minutes at this high temp.

Then, lower the heat to 375°F and continue baking for another 18–20 minutes. This slower second phase gives the center time to cook through without drying out the crust or over-melting the cheese.

You’ll know it’s done when the stromboli is deep golden brown, firm to the touch, and smells like the best pizzeria you’ve ever walked into.

Egg Wash & Sesame Seeds: The Crust Finishers

Before your sausage and pepper stromboli hits the oven, it needs a finishing touch. That’s where egg wash and sesame seeds come in.

The Egg Wash:
Brushing the top with beaten egg white isn’t just for shine—it adds a crisp texture and seals the dough. It also helps the sesame seeds stick. The egg white gives your stromboli that golden, bakery-style finish you’ve seen in storefront windows.

The Sesame Seeds (optional but encouraged):
These add a light, nutty crunch and elevate the look of your stromboli. If sesame isn’t your thing, you can skip it or sub in poppy seeds, Italian seasoning, or a sprinkle of grated Parmesan for extra flair.

Once baked, give the stromboli a few minutes to cool before slicing. This helps the cheese firm up slightly so you don’t lose any of that dreamy filling when you cut in.

Trust us—after one bite, this sausage and pepper stromboli will become your go-to for parties, weeknights, or whenever you want to impress without the stress.

Don’t miss our Slow Cooker Creamy Tortellini and Sausage Soup for another hearty, sausage-forward meal perfect for cooler nights.

Oven Tips for Success

To make sure your sausage and pepper stromboli bakes evenly, keep these pro tips in mind:

• Place the baking rack in the center of the oven to avoid over-browning the top or bottom.
• Use a nonstick sheet pan sprayed lightly with oil—this prevents sticking and helps crisp the bottom crust.
• Avoid opening the oven door too often. Let it bake uninterrupted unless you smell burning (which you shouldn’t if you followed the steps!).

Once out of the oven, let it cool on the pan for 5–10 minutes. It makes slicing cleaner and keeps the cheesy filling from spilling out too soon.

There’s no better smell than a freshly baked sausage and pepper stromboli straight out of the oven. Golden crust, melty cheese, spicy sausage—it’s everything you love about Italian comfort food rolled into one perfect dish.

Cutting & Serving Tips

How to Slice Your Stromboli Without Losing the Filling

You’ve baked your Sausage and Pepper Stromboli to golden perfection. Now comes the part that sounds easy but can get messy—slicing it. Without the right technique, you might end up with gooey filling slipping out or a crushed crust.

Here’s how to slice your stromboli like a pro:

1. Let It Rest
   As tempting as it is to dig in immediately, let the stromboli sit for 10 minutes after baking. This rest time allows the cheese to settle and the filling to hold its shape.
2. Use a Serrated Knife
   A sharp serrated knife makes cleaner cuts through the crispy crust. Start by gently sawing instead of pressing down. That helps preserve the layers inside.
3. Cut into 8 Equal Pieces
   First cut the stromboli in half, then each half into quarters. This gives you 8 hearty slices—perfect as a meal or cut in half again for appetizers.

Each slice of your sausage and pepper stromboli should show that beautiful swirl of dough, sausage, peppers, onions, and melty mozzarella. It’s Instagram-worthy without even trying.

Don’t miss our Garlic Bread Biscuits if you want to add a soft, buttery side to round out your plate.

The Best Dips and Sides to Serve With Stromboli

While the sausage and pepper stromboli is absolutely delicious on its own, pairing it with the right sides or dips can take it to the next level.

Here are a few pairing ideas to complete the meal:

Pairing Type	Suggestions
Dips	Warm marinara, garlic butter, creamy ranch
Salads	Caesar salad, arugula with lemon vinaigrette
Sides	Roasted vegetables, antipasto skewers, garlic knots
Drinks	Sparkling water, red wine, cold beer, lemonade

The spice from the sausage and the tang from the tomato sauce pair wonderfully with something fresh and zesty, like a cold arugula salad. If you’re serving it at a party, slice it smaller and offer a few dips so guests can customize each bite.

Looking to impress your guests with a warm appetizer duo? Check out our Mustard Hasselback Kielbasa Bites—they’re perfect alongside stromboli on a party platter.

When to Serve Sausage and Pepper Stromboli

This dish isn’t just for dinner. Sausage and pepper stromboli fits into nearly any occasion:

• Game day appetizer
• Lunchbox treat for older kids
• Holiday potluck hero
• Make-ahead weeknight dinner
• Picnic main dish with cold sides

You can even prep it the night before and bake it fresh right before serving. It reheats beautifully, making it one of the most versatile recipes you’ll ever make.

There’s no wrong time to serve sausage and pepper stromboli—just don’t expect leftovers.

Storage, Reheat & Meal Prep Tips

How to Store Sausage and Pepper Stromboli the Right Way

A freshly baked Sausage and Pepper Stromboli is a joy—but storing it correctly can keep that joy going for days. Whether you’re saving leftovers or planning ahead, these simple steps will help preserve texture, flavor, and that cheesy goodness.

Short-Term Storage (up to 3 days):
Once your stromboli has cooled completely, wrap the leftovers tightly in foil or store them in an airtight container. Then pop it in the fridge. It’ll stay fresh and flavorful without getting soggy.

Avoid Plastic Wrap Directly on the Crust.
It traps moisture and softens the crisp exterior. Foil is your friend here—it maintains structure without sealing in steam.

Freezer Option (up to 3 months):
Want to prep your sausage and pepper stromboli ahead of time? Slice it into portions, wrap each piece individually in foil or freezer-safe wrap, then store them in a zip-top bag.

Label and date the bag so you know when it was frozen. Stromboli holds up great in the freezer and is a lifesaver on busy weeknights.

Best Way to Reheat Without Drying It Out

Nobody wants dry dough or rubbery cheese. Here’s how to reheat your sausage and pepper stromboli so it tastes like it just came out of the oven.

In the Oven (Best Method):

1. Preheat your oven to 350°F.
2. Place stromboli on a baking sheet and cover loosely with foil.
3. Heat for 10–15 minutes or until warmed through.
4. Remove the foil in the last 2–3 minutes to crisp up the crust.

In the Air Fryer (Quick & Crisp):

• Set the air fryer to 325°F.
• Place a slice in the basket for 5–7 minutes.
• Keep an eye on the cheese—it can bubble fast!

In the Microwave (Last Resort):

• Wrap the stromboli in a damp paper towel.
• Microwave on medium for 1–2 minutes, checking halfway.

While it’s not the ideal method, it works when you’re in a pinch. For best results, reheat slices one at a time to ensure even warming.

Reheating properly means you can enjoy sausage and pepper stromboli for lunch the next day or serve it as a late-night snack without sacrificing that perfect crust-to-filling ratio.

Looking for more make-ahead comfort? Try our Crispy Boneless Chicken Thighs (Air Fryer)—another easy-to-store and reheat winner.

Meal Prep Tips to Save Time

Want to include sausage and pepper stromboli in your weekly meal plan? Here’s how to prep smarter, not harder:

Prep Task	When to Do It
Cook the filling	Up to 2 days ahead
Make or thaw the dough	1 day ahead
Assemble and roll	Up to 12 hours before baking
Bake and store	Same day or freeze immediately

You can even assemble the stromboli fully and refrigerate it unbaked, covered in plastic wrap. When ready to cook, let it rest at room temp for 20 minutes, then bake as usual. This gives you fresh-out-of-the-oven flavor with zero rush.

Sausage and pepper stromboli isn’t just dinner—it’s a smart, delicious strategy for feeding your family all week long.

Conclusion: Why You’ll Keep Coming Back to This Sausage and Pepper Stromboli Recipe

There are plenty of dinner recipes out there—but few bring people together like this sausage and pepper stromboli. It’s comforting, crowd-pleasing, and endlessly customizable. Whether you’re baking for Sunday dinner, meal prepping for the week, or slicing it up for your next party spread, it’s a reliable recipe with bold, balanced flavor.

From crispy golden crust to spicy sausage and sweet pepper filling, every bite delivers something satisfying. You’ve now got the full blueprint—from ingredients and dough handling to layering, baking, and customizing.

If you try just one new dinner recipe this month, make it this sausage and pepper stromboli. You won’t regret it.

Check out Chicken Sausage and Peppers Macaroni Casserole!

Frequently Asked Questions (FAQs)

Sausage and Pepper Stromboli RECIPE