How to make it

  • Preheat the oven to 375º. Grease a large baking sheet and set aside.
  • In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon and drain well on paper towels.
  • Discard all but 1 tablespoon of fat from the pan.
  • Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes.
  • Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
  • Roll out dough on a large floured cookie sheet, about 10 by 14 inches. Spread a thin layer of Bolognese Sauce with lots of sausage across the dough leaving a 1-inch border.
  • Overlapping slightly, layer ham, hard salami, olives, provolone and mozzarella cheeses over the top.
  • Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal.
  • Let the dough rise, 20 to 30 minutes.
  • Brush the top of the Stromboli with egg wash.
  • Bake until nearly completely golden brown and starting to crisp, about 20 minutes.
  • Sprinkle each Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
  • Remove from the oven and let stand 10 minutes.
  • Slice thickly and serve with Marinara sauce for dipping.

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