Pork Sausage & Pepper Stromboli
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Pork Sausage & Pepper Stromboli

Pork Sausage & Pepper Stromboli

with Mozzarella & Marinara Sauce

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time5 minutes


serving amount

1 unit

Bell Pepper

1 clove


9 ounce

Italian Pork Sausage Mix

2 tablespoon

Cream Cheese

(Contains Milk)

1 tablespoon

Tuscan Heat Spice

1 unit

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


(Contains Milk)


Nutrition Values

/ per serving
Calories850 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate76 g
Sugar13 g
Dietary Fiber5 g
Protein38 g
Cholesterol120 mg
Sodium2280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Medium Bowl
Baking Sheet
Plastic Wrap



• 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.

Start Filling

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until tender, 4-6 minutes. • 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.

Finish Filling

• Stir 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) 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.

Prep Dough

• Place garlic, 1 TBSP butter (2 TBSP for 4 servings), and ½ 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.

Assemble Stromboli

• Evenly sprinkle pizza dough with mozzarella, 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 stromboli logs, seam sides down, on baking sheet; pinch ends closed and tuck under each log.

Finish & Bake Stromboli

• 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).

Finish & Serve

• 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.

Pork Sausage is fully cooked when internal temperature reaches 160º.