Italian Sausage and Provolone Stromboli

5 from 2 votes

Italian Sausage and Provolone Stromboli

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!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Main Course, Snack

Cuisine: American

Servings: 12" stromboli

Calories: 2307kcal

Author: Jessica

Ingredients

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

Egg Wash

1 egg
1 tbs water

Dipping Sauce

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

Instructions

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.

Notes

Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition