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Italian Sausage Stromboli

Italian Sausage Stromboli

Course Appetizer, Main Course
Cuisine American, Italian
Keyword Italian-sausage-stromboli
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 slices
Calories 290kcal
Author Melissa Sperka


  • 1 medium sweet onion finely diced
  • 3 cloves garlic minced
  • 1 lb spicy Italian sausage
  • ½ cup pizza sauce plus add'l for dipping
  • 2 cups shredded mozzarella cheese divided
  • 1 13.4 oz tube refrigerated pizza crust [i.e. Pillsbury Classic] or 1 lb homemade pizza dough
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dry Italian seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic salt


  • In a medium-size skillet saute the onion in a couple of drizzles of olive oil for 2 minutes or until softened.. Add garlic and saute for 1 minute longer. Add Italian sausage to the pan, cook until no pink remains. Drain any excess fat from the pan. Set aside.
  • To assemble: Preheat the oven to 425°F. On a silpat or parchment paper, stretch the dough into roughly a 13 x 10 inch rectangle.
  • Sprinkle with half of the shredded mozzarella cheese.
  • Arrange the cooked sausage on top, then drizzle with the pizza sauce.
  • Top with the remaining shredded cheese. Begin to roll starting from the widest edge. Arrange seam side down on the prepared baking sheet.
  • Brush the top and sides with melted butter, then sprinkle with Italian seasoning onion powder and garlic salt. Finish with Parmesan cheese.
  • Bake for 18-20 minutes or until golden and cooked through. Rest for 5 minutes before cutting into 1 inch slices.
  • Serve with additional pizza sauce for dipping, if desired.


Serving: 1serving | Calories: 290kcal | Carbohydrates: 20g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 694mg | Potassium: 182mg | Fiber: 1g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg