Stromboli Supreme

Don't let the pictures fool you: this was delicious stromboli, even if the crust didn't rise like  I wanted it to. The texture of the crust was fine but I wanted some puffiness that I just didn't get from a can of refrigerated pizza dough. It's probably worth the effort to make your own dough!

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author WW


Sausage Filling

  • 1 lb. Italian sausage hot or mild
  • 1/2 ea. green bell pepper cut in strips
  • 1/2 ea. yellow bell pepper cut in strips
  • 1/2 ea. red bell pepper cut in strips
  • 1/2 ea. sweet onion sliced
  • 1/2 cup mushroom slices fresh or frozen
  • 1/2 ea. tomato diced

Other Ingredients

  • pizza dough enough for one 12" round crust
  • 1/2 cup pizza sauce canned or fresh
  • 12 slices pepperoni thin
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese shredded or grated
  • 2 tbsp Italian seasoning grinder or shaker type
  • olive oil or olive oil nonstick spray


Sausage Filling Prep

  1. Add Italian sausage, peppers, onions, and mushrooms to a large frying pan 
  2. Cook on medium low until sausage is browned but not crispy, breaking up into small chunks while cooking
  3. Turn burner to low and cover for about 5 minutes to soften vegetables

  4. Remove from heat and stir in diced tomatoes 
  5. Drain excess liquid from pan and set mixture aside 

Crust Preparation

  1. Preheat oven to 400 °F

  2. Lightly oil a 12-in round pizza pan

  3. Shape the pizza dough to completely cover the bottom of the pan

  4. Spread pizza sauce over half of dough

  5. Grind/shake Italian seasoning over sauce 

  6. Place sliced pepperoni evenly over sauce

Final Assembly

  1. Spread about one cup of sausage filling over pepperoni. 

  2. Add mozzarella then Parmesan

  3. Fold the other half of the pizza dough over the prepared pizza dough, pinching the edges together to seal
  4. Use a fork to poke several holes through the top of the crust to vent
  5. Bake at 400 °F for 25-30 minutes or until golden brown
  6. Let stand for a few minutes before slicing pie-style

  7. Stromboli round #2 with a better pizza dough; it looked like there are a couple of burned spots but, in fact, they were just raised higher than most of the crust and were a darker brown. At least the crust raised this time!

Recipe Notes

  1. You can make your own Italian seasoning by mixing equal amounts of oregano, basil, and rosemary
  2. 1/4 of the stromboli is very filling and should be enough for each person, unless you have teenagers, in which case there is never enough food!
  3. If you want the stromboli piled high with filling, you can double the amount of filling but use slightly less than 1/2 of the pizza dough to make sure you have enough 'top' to seal the seams! Baking  time does not change.


©2018 Warrior Woman's Kitchen