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Quick Sausage Stromboli


1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 onion, thinly sliced
1 (10-ounce) can pizza dough
4 ounces oil-pack sun-dried tomatoes, chopped
1 teaspoon oregano or herbes de Provence
cup (1 ounce) grated Parmesan cheese
8 to 12 ounces thinly sliced provolone cheese


Serves: 4


Heat the olive oil in a medium skillet over medium-high heat. Cook the sausage and onion in the hot oil until the sausage is brown and crumbly and the onion is tender, stirring frequently; drain.

Roll the pizza dough into a rectangle on a floured surface. Sprinkle the sausage mixture over the dough. Top with the sun-dried tomatoes. Sprinkle with the oregano, crushing it between your fingers as you sprinkle it. Sprinkle with the Parmesan cheese. Arrange the provolone cheese over the prepared layers. Roll the dough as for a jelly roll to enclose the filling.

Place seam side down on a greased baking sheet. Bake at 350 degrees for 45 to 60 minutes or until golden brown on top and hollow-sounding when tapped. Remove from the oven and let stand for 15 minutes. Cut into 1-inch slices.

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