Cheesy Chicken Sausage Stromboli
with Spinach, Mushrooms & Marinara Sauce
- Milk
- Wheat
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this stromboli recipe will hit the spot. Mushrooms and spinach are mixed with a spicy Tuscan blend of seasonings and cream cheese for a rich filling, then layered over mozzarella and rolled up tight in pizza dough. Once it’s baked, sliced, dunk it in marinara for a satisfying dinner.
Ingredients
9 ounce
Italian Chicken Sausage Mix
5 ounce
Spinach
4 ounce
Button Mushrooms
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
½ tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Pizza Dough
(Contains: Wheat)
5 ounce
Marinara Sauce
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Let pizza dough come to room temperature (in its package) until ready to use.
Wash and dry produce.
Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
Add another drizzle of oil, then stir in spinach (you may need to add spinach in batches). Cook, stirring, until spinach is slightly wilted, 1-2 minutes. Add garlic and half the Italian Seasoning (all for 4 servings). Cook, stirring, until spinach is fully wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper.
Transfer to a medium bowl; let cool slightly.
While veggies cool, place ½ TBSP butter (1 TBSP for 4 servings) in a small microwave-safe bowl. Microwave 30 seconds, or until melted.
Remove pizza dough from package; cut in half and place on an oiled baking sheet. Using your hands, gently stretch each piece into a 6-by-8-inch rectangle. (For 4, assemble the first two strombolis before starting on the second two so they all fit on the same baking sheet.) TIP: It helps to stretch the dough on the baking sheet. If dough keeps retracting, let rest for a few minutes.
TIP: If dough keeps retracting, allow to rest for a few minutes.
Spread mozzarella evenly across each piece of dough, leaving a ½-inch empty border around all sides. Top with veggies (draining first if needed) and Parmesan.
Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange strombolis on sheet, seam sides down; pinch ends to close and tuck under each stromboli.
Brush strombolis with melted butter and sprinkle lightly with salt and pepper. Wash out bowl.
Bake on middle rack until deep golden brown and crisp, 14-16 minutes.
When strombolis are almost done, place marinara in bowl used for butter; cover bowl tightly with plastic wrap. Microwave until sauce is warmed through, 30-45 seconds.
Transfer strombolis to a cutting board and slice crosswise into quarters.
Divide between plates. Serve with warm marinara on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, especially with added sausage. The marinara sauce was a perfect complement to the flavorful filling 🍕.
- Ease of prep: Some found the dough challenging to work with, but many still enjoyed the fun, hands-on preparation process.
- Suggestions: Consider adding more dough, especially when including extra protein. Try topping with Parmesan or a drizzle of honey for extra flavor.
- Portions: Several mentioned needing more dough to comfortably fit all ingredients, particularly when adding optional meat.
- Leftovers: Reheats well in a toaster oven, making it great for next-day lunches.
Reviews from our home cooks
Stromboli is amazing with a stuffed pizza-bread and marinara sauce for dipping. The chicken sausage, spinach, mushrooms were so tasty enrobed inside!
This was delicious to eat and honestly so fun to make! It reminded me of my childhood job at a Pizzeria, I really put my Stromboli rolling technique to the test. I was proud of my creation and happy to eat it!
Very solid and tasty meal, especially with the added sausage. Cook time was a bit long but that was communicated upfront so no real complaints there. Only comment is that the instructions to roll were a bit confusing. The image of the food looked like the "roll up" was more akin to a fold over, and the instructions made it feel more that the roll was supposed to be a spiral one. Didn't negatively impact the meal at all though.
Fun to make and taste great. I added the chicken sausage this time so I can get more protein. It's enough food for three people.
This recipe was easy to adapt for both meat eaters and vegetarians. I simply ordered italian sausage and was able to not only satisfy but impress the whole family. Everyone loved this one. The fresh pizza dough was wonderful and a huge improvement over canned dough. Thank you!
The Pillsbury crust in the can which was previously given for this recipe is better. This dough was ok. The filling was meager...I added sausage to it.
Really good! It was kind of difficult to make the real pizza dough the correct size while the pictures of the ingredient made it seem more like puff pastry. I added on chicken sausage and I got the separate cooking card with it, but on the actual recipe card it would have been nice if the recipe card said cook any added protein in X step.
This is my favorite it needs the sausage in my opinion. But it turned out so good I added some white balsamic mmm. Also the tuscan blend is the best
There isn't quite enough dough when you upgrade to have a protein. When it's just the mushrooms and spinach the amount of dough is fine but once the chicken sausage is added the dough amount becomes stretched thin
This was fairly easy to make (coming from someone who can't cook) and tasted great!
