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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Italian Pork Sausage
Tuscan Heat Spice
Thin Crust Pizza Dough(ContainsWheat)
Adjust rack to middle position and preheat oven to 425 degrees (middle and bottom racks for 4 servings). 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 soft and 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 pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully remove any excess grease from pan.
To pan with sausage mixture, stir in cream cheese, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more in the next step), and ¼ cup water (½ cup for 4). Cook, stirring, until most of the water has evaporated, 1-3 minutes more. Season with salt and pepper. Remove from heat.
Place garlic, 1 TBSP butter (2 TBSP for 4), and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings) in a medium, microwave-safe bowl. Microwave for 30 seconds until melted; stir until fully incorporated. Unroll pizza dough; separate sheets at dotted line. (TIP: Use a knife to separate cleanly.) Place on a lightly oiled baking sheet (2 sheets for 4); gently stretch each dough sheet into a 6-by-8-inch rectangle.
Evenly sprinkle dough with mozzarella cheese, leaving a ½-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 logs seam sides down on sheet; pinch ends closed and tuck under each log.
With a small sharp knife, gently cut 3 small diagonal slits along the top of each log. Brush stromboli with garlic herb butter and season with salt and pepper. Bake 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 warm, 30-45 seconds. Transfer stromboli to a cutting board and slice crosswise into quarters. Divide between plates. Serve with warm marinara on the side for dipping.