Pork Sausage & Pepper Stromboli
with Mozzarella & Marinara Sauce
- Milk
- Wheat
If there’s one thing we can all agree on, it’s that pizza is precious. So precious, in fact, that sometimes you need to wrap it up tight to keep all those tasty toppings safe. Enter stromboli: the ultimate pizza roll. Pork sausage and bell pepper 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, and dunked in marinara, you can breathe a deep sigh of relief—your dinner is safe and sound!
Ingredients
1 unit
Bell Pepper
1 clove
Garlic
9 ounce
Italian Pork Sausage
2 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
7 ounce
Thin Crust Pizza Dough
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
5 ounce
Marinara Cup
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and bottom racks for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Peel and mince or grate garlic.
• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until tender, 4-6 minutes. • While pepper cooks, remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a lengthwise slit in the casing; this move makes it easy to peel it away! • Add sausage to pan with bell pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully drain any excess grease from pan.
• Stir cream cheese, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more in the next step), and 1⁄4 cup water (1⁄2 cup for 4) into pan with sausage mixture. Cook, stirring, until most of the water has evaporated, 1-3 minutes. Season with salt and pepper. • Remove from heat.
• Place garlic, 1 TBSP butter (2 TBSP for 4 servings), and 1⁄2 tsp Tuscan Heat Spice (1 tsp for 4) in a medium, microwave-safe bowl. Microwave until butter has melted, 30 seconds; stir to combine. • Unroll pizza dough; separate sheets at dotted line. (TIP: Use a knife to separate cleanly.) Place on a lightly oiled baking sheet (2 baking sheets for 4); gently stretch each dough sheet into a 6-by-8-inch rectangle.
• Evenly sprinkle pizza dough with mozzarella, leaving a 1⁄2-inch space around edges. Top cheese with sausage and pepper mixture. • Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange stromboli logs, seam sides down, on baking sheet; pinch ends closed and tuck under each log.
• With a small sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli log. • Brush stromboli with garlic herb butter and season with salt and pepper. • Bake on middle rack until golden brown and crisp, 14-16 minutes (for 4 servings, bake on middle and bottom racks, swapping rack positions halfway through).
• Wash out bowl used for butter. When stromboli have 2 minutes left, place marinara sauce in bowl. Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds. • Transfer stromboli to a cutting board; 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 delicious taste, with some calling it restaurant-quality and better than takeout 🍕.
- Ease of prep: While some found it time-consuming, most agreed it was fun to make and easier than expected.
- Suggestions: Consider adding more cheese, vegetables like mushrooms or onions, and offering pepperoni as an option.
- Portions: Generous servings that often provided leftovers; some suggested making smaller rolls for easier handling.
- Dough: Most enjoyed the pizza dough, though a few found it tricky to work with at first.
Reviews from our home cooks
This is a good and interesting recipe. It's dramatically different from most of the recipes so it makes it fun to make. While they turn out pretty good, I think the Tuscan Heat spice has a little off-putting flavor and possibly need to adjust temperature or time as the bottom of the Stromboli seems to almost burn, or get over done. Next time I will use less spice in the butter topping and add garlic to it.
We love these! Instead of using the tomato sauce as a dip, we added it to each stromboli - much better! And we put some of the garlic in the butter and most of it in with the peppers and sausage - perfect! More stromboli, please!
This may be my new favorite. I was concerned it would fall apart, or lack flavor. It tasted great and held together so well. Made me feel like a pro. I did add much more Italian seasoning than the recipe called for. One thing that made this special was I don't have a good outlet for stromboli where I live. So, this was special.
These Stromboli were pretty good they tasted awesome fresh out of the oven and they even made for solid leftover meals that I was able to take to work. The only downside is the pepper flavor could get kind of overpowering at certain points I think there needed to be a little bit more pork sausage to balance everything out.
Suggestions, green/yellow pepper combo, maybe with some mushrooms. Mozzarella and provoke combo. Dough and marinara were great, everything else was good. Sodium rating was pretty high for me, but think I was able to mitigate it down to a reasonable level.
YUM. Was a little nervous to do pizza dough - last time wasn't able to get cooked through all the way. But DA*N, the flavors of this stromboli were fantastic. Added a little crushed red pepper to the marinara and ate almost all of both in one sitting.
This dish was so good!! It even warmed up nicely for lunch the next day. The marinara sauce is so good. The pizza dough is so easy to prepare and has a great flavor. Please continue to offer these entrees❤️
This was amazing! I'm not really going out of my way to eat sausage, but this one looked unique and I thought we would give it a try. I was amazed! I got lucky and we had a large order and our kids were not home, so my husband and I were able to have leftovers the next day. It still wasn't enough! I cannot stop thinking about this dish! The sweet Italian sausage was just right for this dish! I'm not much of a fan of herbs, but the herbs on top were not too strong, I really thought this dish couldn't get any better, but then I put the marinara on it and I was mind blown! I was trying to describe it to my kids and the best way I could do is a gourmet pizza pocket, but I really feel like calling it a pizza pocket is such a disservice. Completely worth the time and hoping to buy again very soon!
Keep a close eye when the strombolis bake. I pulled them out at 14 minutes instead of the 16-18 minutes the card recommended. I think they would have burned otherwise.
Really love stromboli! Changed my recipe a bit; dusted my board with panko and sprinkled a bit on top while the pizza crust rested. Very easy to work with and sprinkled a bit more on top before baking. The crust turned out wonderful, and very tasty with a new texture. Will always do this now. Was not happy when trying the oil method.
