Imagine biting into a golden, crispy exterior that gives way to a molten center bursting with savory Italian sausage, earthy mushrooms, and melted mozzarella cheese. This isn't just another recipe—it's a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Get ready to elevate your home cooking game with this mouthwatering Sausage and Mushroom Stromboli that promises restaurant-quality flavor in just 45 minutes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Italian sausage, cooked and crumbled
- 1 cup mushrooms, sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup bell pepper, chopped
- 1 package pizza dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- In a large skillet, cook the Italian sausage over medium-high heat, breaking it into small crumbles until fully browned and no pink remains. Drain excess fat.
- Add sliced mushrooms and chopped bell peppers to the skillet with the cooked sausage. Sauté for 3-4 minutes until vegetables are slightly softened. Remove from heat and let cool for 5 minutes.
- Roll out the pizza dough on a lightly floured surface into a large rectangle, approximately 12x16 inches.
- Spread the sausage and vegetable mixture evenly across the dough, leaving a 1-inch border around the edges.
- Sprinkle shredded mozzarella cheese over the sausage and vegetable mixture.
- Carefully roll the dough tightly from the long side, creating a log-like shape. Pinch the seams and ends to seal completely.
- Transfer the stromboli to the prepared baking sheet, seam-side down.
- Brush the entire surface with beaten egg wash to create a golden, shiny crust.
- Make 3-4 small diagonal slits on the top of the stromboli to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
- Remove from oven and let cool for 5-10 minutes before slicing and serving.
Tips
- Ensure your sausage is completely browned and drained to prevent a soggy stromboli
- Let the sausage and vegetable mixture cool slightly before spreading to prevent dough from getting wet
- Use a lightly floured surface when rolling out the dough to prevent sticking
- Seal the edges thoroughly to keep the filling inside during baking
- The egg wash is crucial for achieving that beautiful golden-brown crust
- Allow the stromboli to rest for 5-10 minutes after baking to help it set and make slicing easier
- For extra flavor, consider adding dried Italian herbs to the filling or sprinkling some grated Parmesan on top before baking
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 75mg
