Thursday, February 17, 2011

Italian Sausage Stromboli

This stromboli recipe is amazing!  Maybe that's just because we love the ingredients -- Italian sausage, mushrooms, spinach, garlic and cheese.  That combo is just irresistible!  It's become a new favorite at our house.

Italian Sausage Stromboli - From Cook with Sara

1/2 recipe, no-rise whole wheat pizza dough*
1/2 lb. Ground Italian Turkey Sausage
8oz. spinach, fresh or frozen
4 garlic cloves, minced
8oz mushrooms, sliced
3/4 C mozzarella cheese
2 T Parmesan cheese
1 tsp. olive oil

Begin by preparing your crust using these directions.  Shape half of the dough into a circle pizza.


*I make the whole dough recipe, and wrap up the other crust in plastic wrap.  Then, I pop that crust into our freezer.  I love having extra dough in the freezer.

On days when we want pizza for dinner, or another stromboli, I remove the dough from the freezer in the morning and transfer it to the fridge.  When I come home to make dinner, the dough is all ready to go!  That really works for me; no extra time making dough.

While the dough is resting, brown the ground turkey in a pan over medium heat until done.  We ended up using round Chicken sausage because that's what we had.  If you have another filling - try it!  This recipe can be versatile.

Then, chop and prepare the veggies.

Add the mushrooms and garlic to the sausage and saute until just about done.

Toss in the spinach and cover, allowing the spinach to wilt.  Then, stir to cook to your liking.

Spread the warm filling into the center of the pizza crust.

Sprinkle with the shredded mozzarella cheese.  

To fold; tuck the two side ends up first.  Then, bring the halves of the pizza up and fold them over each other.

Slice three small slits in the top of the stromboli, brush with 1 tsp. olive oil and then sprinkle with 1-2 T Parmesan cheese.  

Then, get excited - because in 20 minutes, you'll have dinner!

Bake at 400 degrees for 20-25 minutes, until the crust is lightly browned.

Allow the stromboli to sit for a few minutes before cutting and serving.  

Serve with marinara sauce for dipping, or with a salad or a heaping pile of steamed veggies.



This post is liked to: Recipe Swap Thursday, URS, It's a Keeper, Tip Day, Fun with Food Friday, Your Recipe, My Kitchen, Ingredient Spotlight.


  1. I've never seen a stromboli with those ingredients, but it sounds delicious!!! As always, I'm SO jealous that your husband will eat mushrooms!!!!! :)

  2. I saved the recipe for the no rise pizza dough. I usually make stromboli with pizza dough and then I layer salami, ham and provolone in it. Roll it up and cook the same way. Yum!

  3. what a great recipe, thanks for sharing...and healthy too!

  4. WOW, This goes on my weekend list!

  5. Yum! This looks super delicious, friend! Great job :)

  6. I want to come move in with you and your husband. My hubby doesn't like any yummy stuff, like mushrooms and spinach!

  7. I'm so glad you liked this - I love experimenting with different fillings for stromboli - and stumbled upon this combo cause it was stuff I had on hand! So fun to see my "recipe" posted by someone else!

  8. I have this huge thing of spinach I need to use and this sounds so perfect! Slice me up a piece!! Do you think it would freeze well after it has been baked with the filling??

  9. Ok, that's it.. I hope Frog Prince doesn't mind, but I'm coming to live you guys. You always eat so good!!!!

  10. I've never had stromboli! Gosh this looks good!

  11. now I know for sure I am hungry this sounds and looks so good thanks for the great tutorial

  12. My hubby and I were just talking about sausage rolls and stromboli and that I haven't made either one in a while. I think this just may have to be on next week's menu. I love the idea of adding spinach. Excellent!

  13. What a great idea! I've actually been freezing dough for years, but I know it's a new concept for a lot of people. Your stromboli looks so good! Thanks for linking up last week to TDT at Around My Family Table. I'm featuring in this week's post and would love to have grab the "featured on" button if you want (it's on the right of my home page). Link up anytime!

    Around My Family Table

  14. this recipe looks delicious and i've always wondered if i could freeze the other half of my dough! visiting from wfmw.

  15. I love freezing my pizza dough and my pie crusts. I've also found that a lot of our favorite pizza toppings are freezable, all I have to do is add our fresh ingredients. Makes dinner prep and clean up that much easier!

  16. I made this tonight with several alterations. The biggest one was that I didn't use mushrooms and did use onions. I don't like 'shrooms (sad, I know!) but the onions added some fantastic flavor. GREAT recipe and I'm looking forward to trying more variations. Thank you!


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