Sausage Pesto Stromboli

Sausage Pesto Stromboli takes spicy Italian sausage and combines it with bright pesto making a flavorful combination of spice and freshness.

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Ingredients

• 1 Pound pizza dough, thawed

• 3/4 Pound, spicy Italian sausage (or mild)

• 1/2 Pound, sliced mozzarella (hard block)

• 1 Sweet onion, diced

• 4-6 Tablespoons, HOMEMADE PESTO or STORE BOUGHT

• 1/2 Stick butter, melted

• 1 Teaspoon, garlic powder

• 1 Teaspoon, Italian seasoning

Preperation for Sausage Pesto Stromboli

Start by letting your pizza dough sit out for several hours, covered with a tea towel. By doing this step, the pizza dough will be more relaxed making it more pliable for stretching.

Next, preheat your oven to 425ºF. Begin by browning the sausage for the Sausage Pesto Stromboli. While the sausage is browning, dice up the onion and add it to the sausage. Continue to cook until the sausage is no longer pink and has some browning to it.

When the sausage mixture is cooked, drain and set aside. Time to spread out the pizza dough for the Sausage Pesto Stromboli. I like to sprinkle a little bit of flour on my work surface to prevent the dough from sticking. Start fanning out your dough (like you are turning a car wheel). When the dough becomes a bit more stretched out, place it on your floured work surface and use a rolling pin to shape the dough into a rectangular shape.

Listen, it is at this particular moment that I wish I could be one of those professional pizza makers that shape the dough in their hands, but nope. I don’t have that skill set. I whip out the rolling pin to help me get the shape I need. I am not ashamed nor should you be!

Good Ole Days

Growing up we never made Stromboli’s (or pizza for that matter). We would go to the local Pizza Hut to satisfy our urge for those goodies. And for those of you that had the privilege of growing up with Pizza Hut, it was a big deal going there for dinner (or lunch). Remember the salad bar in the middle of the restaurant? How about those breadsticks with the marinara sauce? I always reminisce about that place every time I drive by one of their carry out locations. Talk about nostalgia.

Nowadays there are a lot more chains out there and a lot more choices as far as fillings go, like my Sausage Pesto Stromboli. And not only that, but you can find pizza dough pretty much anywhere. You can find them at most of your local grocery stores, pizza shops or even Italian speciality stores. I encourage all of you to try your hand at making your own Stromboli. It’s easy and it gives you endless options of fillings.

Sausage Pesto Stromboli Assembly

Now that you have rolled out the dough into a rectangular shape, spread the pesto sauce all around the dough, leaving the edges uncovered.

Next top the pesto with the drained, sausage mixture making sure it’s evenly distributed. Top with the mozzarella slices.

Now, melt the butter and add the spices to it. Using a pastry brush, paint the edges. Once done, fold the sides in and tightly roll the Stromboli up. Place the Sausage Pesto Stromboli on a baking sheet lined with parchment paper. Using the pastry brush one more time, paint the top of the Stromboli with the remaining butter mixture. Lastly, take a sharp knife and make small slits on the top so that the air can escape.

Place the Sausage Pesto Stromboli in your preheated oven and bake for 20-25 minutes. Once done, remove from the oven and let rest for 5-10 minutes.

Cut into one inch slices and serve. I normally have marinara sauce hanging out on the side for dipping but I found that the pesto gives this enough flavor that it is not needed. As far as I know, there is no law telling you what you can or can’t be dipping your Stromboli in. Go for it! I hope this Sausage Pesto Stromboli encourages you to try different fillings. I would love to hear from you and what you created. ~Christina