This Italian Sausage and Provolone Stromboli is crispy, chewy, chock full of juicy sausage, spicy pepperoni and melty cheese. I also give you a delicious dipping sauce recipe!
If there's one thing I love more than pizza, it's a big fat, meaty, melty, cheesy stromboli! It's one of the easiest, most delicious appetizers you can make. Heck, you can even have it for dinner! These strombolis come out perfectly shiny golden brown, crispy and SO delicious. The filling is so insanely flavorful that you will want to eat an entire one all to yourself! Which is also how I feel about my creamy chicken pot pie filling recipe!
I added lots provolone cheese and pepperoni to the filling along with the ground sausage. The pizza dough recipe makes enough for two large 12" strombolis so this whole recipe, including the filling is enough to make two. If you only need one, you can cut the filling recipe in half and then freeze the other half of the dough for later.
This Italian Sausage and Provolone Stromboli is the perfect appetizer for any party of gathering. I show you how to make Stromboli below. Slice them and serve them up with a side of marinara or my family's favorite and the most delicious easy homemade pizza sauce to dip in. Prepare for the waves of compliments to come rolling in about how delicious this is!
Why you'll love this recipe
- Portable appetizer: Strombolis are easy to slice and serve, making them a great option for parties or potlucks.
- Versatile: You can customize this recipe with different types of sausage, cheeses, or even vegetables. You can also add other toppings.
- Perfect for any occasion: Sausage Strombolis are also a great option for a quick and easy meal.
- Pizza dough: You'll need two pizza crusts. You can make my chewy homemade pizza dough. I use this same pizza dough recipe in my Bacon Cheeseburger Pockets. You can also just buy pre-made pizza dough.
- Mild provolone cheese: freshly shredded is best. Pre-shredded cheese includes additives that make the cheese oily.
- Pepperoni: The pepperoni gives such a delicious little kick of flavor.
- Ground Italian Sausage: I like to use mild Italian sausage in my Stromboli so the spiciness is right in the middle. Feel free to use sweet or hot sausage.
- Egg + water: egg wash
- Tomato paste: Tomato paste helps to give the sauce a rich and thick texture that's perfect for dipping.
- Tomato sauce: Tomato sauce is used to thin down the dipping sauce a bit.
- Granulated sugar: Adding sugar to your sauce is such an amazing old trick to help cut the acidity of the tomatoes in your sauce! I use this same trick in my recipe for meatballs and sauce.
Substitutions & Variations
- Add other toppings: Peppers, onions, mushrooms, or olives are all great additions.
- Use different types of sausage: Chorizo, turkey sausage, or chicken sausage.
Use a good quality dough. This will make a big difference in the taste and texture of the Stromboli.
Don't overfill the Stromboli. This will make it difficult to roll up and may prevent the cheese from melting evenly.
Serve the Stromboli immediately for the best flavor.
Italian Sausage and Provolone Stromboli
- 2 pizza dough enough for 2 pizza crusts, or use my homemade pizza dough recipe
- 8 oz mild provolone cheese freshly shredded
- 24 pieces pepperoni
- 1 lb Ground Italian Sausage Mild
- 1 egg
- 1 tbs water
- 1 8 oz tomato sauce
- 3 oz tomato paste
- 1 garlic clove minced
- ¼ teaspoon basil
- ¼ teaspoon oregano
- pinch onion powder
- ⅛ teaspoon salt
- ¼ teaspoon granulated sugar
- If you are making homemade pizza dough, prepare it first. If you are using store-bought, roll out one of the crusts on a lightly floured surface into a large rectangle so it is ready to fill.
- In a large skillet, brown and drain sausage. Set aside.
- Preheat oven to 500°F. Line a large baking sheet with parchment paper. Set aside.
- On one side of the dough rectangle (one of the longer sides), layer ¼ of shredded provolone cheese, then 12 slices of pepperoni, crumble ½ of the sausage on top of that and then top it off with another ¼ of provolone cheese. One side should have filling, and the opposite side shouldn't have anything.
- With a pastry brush, brush the edges and the whole empty side with egg wash. Roll the dough up tightly cutting the ends and tucking them as needed to get rid of the excess dough that will accumulate.
- Place the stromboli on the prepared pan and brush the whole thing with egg wash. With a pairing knife, cut a few slits across the top to help release the steam. Repeat the same process for the second stromboli.
- Bake for 10-15 minutes or until golden brown, rotating the pan halfway through if you notice they aren't browning evenly.
- In a small saucepan set to low heat, combine tomato sauce, tomato paste, garlic, basil, oregano, onion powder, salt and sugar. Stir to combine and heat through for about 10 minutes.
- Slice up hot stromboli and serve with dipping sauce.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.