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Aug 13
25

Pepperoni & Sausage Stromboli

Pepperoni and Sausage Stromboli

Stromboli is not a food I grew up with. The first time I ever saw it was actually in high school, as leftovers in the refrigerator of one of my friends. “So it’s like pizza rolled up and then sliced into spirals??” “Yeah, basically.” “Oh my gosh, genius!” I was immediately sold. Fast-forward 12-13 years to a couple weeks ago when I saw something similar entitled ‘pizza roll-up’ in a Taste of Home cookbook. I was so excited to be reminded of this idea! I changed the contents of the ‘roll-up’ from beef, jarred peppers and basil to sausage, fresh bell peppers and pepperoni to suit my own tastes, but the general concept remained the same. This Pepperoni & Sausage Stromboli is a great recipe because it’s simple to put together and you can customize the filling based on your preferences. Your kids don’t like peppers? Leave them off half the Stromboli! You’re a vegetarian? Replace the meat with some roasted vegetables! The possibilities are endless. Experiment and leave me a comment! I’d love to know what combinations you try.

Pepperoni and Sausage Stromboli Pre-baked

 

Pepperoni & Sausage Stromboli

Yield: 6 (2 slices with sauce) servings

Ingredients:

  • ½ lb hot Italian turkey or chicken sausage, removed from casing
  • ¼ of a bell pepper, chopped (I used orange because that’s what my grocery store had the best selection of, but feel free to use any color you like)
  • 1 can (13.8 oz) refrigerated pizza crust dough
  • 1 (10 oz) package of frozen chopped spinach (defrosted and squeezed/patted dry)
  • 17 slices turkey pepperoni, quartered
  • ¾ cup reduced fat 2% shredded mozzarella
  • 1 teaspoon Italian seasoning
  • Cooking spray
  • 1 tablespoon grated Parmesan cheese
  • 1 (8 oz) can pizza sauce

Directions:

  1. Pre-heat the oven to 375. Lightly mist a baking sheet with cooking spray and set aside.
  2. In a large skillet, cook the sausage over medium heat, breaking it up with a spoon. Once browned, add the bell pepper and continue to heat until cooked.
  3. Unroll the pizza dough. Spread the spinach across the surface, followed by the sausage & pepper mixture. Sprinkle the pepperoni pieces across the top, followed by the shredded cheese. Starting with the short side, roll the dough, with the toppings inside, until you reach the other end. Tuck the ends of the roll under and pinch the seam to seal.
  4. Place the roll on the prepared baking sheet. Spray the top and sides with cooking spray and then sprinkle with the Parmesan cheese. Bake for 25-30 minutes until golden brown. Let cool for 5 minutes before cutting. Cut into 12 slices and serve with pizza sauce.

Weight Watchers Freestyle SmartPoints:
9 per (2 slice) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
8 per (2 slice) serving (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
296 calories, 32 g carbs, 6 g sugars, 12 g fat, 5 g saturated fat, 18 g protein, 3 g fiber (from myfitnesspal.com)

Inspired by Taste of Home

Pepperoni and Sausage Stromboli

Pepperoni and Sausage Stromboli

25 comments on “Pepperoni & Sausage Stromboli”

  1. Oh, silly me! I always thought you were supposed to eat the entire thing. Maybe that’s why it was never WW-friendly! 🙂

  2. Haha, that’s always the tricky part 😛

  3. Made this tonight – DELICIOUS. Thanks so much for the recipe! Mine didn’t look as pretty as yours, but it tasted great!

    -M.

    • Mine looked terrible as well but was delicious. The problem I had with the flip was that it made the dough so thin that it was all or nothing. The middle was stretched so thin there was no dough and the ends were nothing but dough. Operator error, I don’t hold it against the delicious flavor!

  4. Glad to hear it was a hit!

  5. Emily, I feel that I should share with you that I post pictures of ALL of the foods I make on my fb wall, and I frequently get requests for recipes. I wish I could tag you in my photos on fb, so you could get the credit!

    Thank you…for helping me stay OP-ish, even when I’m not OP

    (but I have been for the last two weeks)

  6. Thanks, that’s awesome! You actually can tag Emily Bites in Facebook photos as long as you’re a fan of the page. I’d love to see the pics!!

  7. What brand frozen pizza dough did you use? Mine fell apart when I tried rolling it. So I made it into a casserole dish instead.

  8. I used refrigerated dough, not frozen. I think it was Pillsbury (unless it was my store brand knockoff). Sorry yours didn’t work well!

  9. Thanks. I will definitely try it again because what I did make was pretty yummy.

  10. I have to thank you for your whole site in general first. Thank you, thank you! You have taken the hard work out of cooking, which is figuring out the WW points. I made this tonight and my husband, who doesn’t eat anything with spinach in it, asked to have this again next week. It is absolutely delicious! Again thank you. ~Becky

  11. We just had this for dinner tonight…two thumbs waaaay UP! Absolutely delicious. My husband loved it and said it was not at all what he expected. I skipped the pepperoni and used turkey sausage, fresh spinach and mushrooms. This will be going in permanent rotation. Thanks for all you do, you are so appreciated!!

  12. Thanks ladies! Glad you and your husbands loved it!

  13. Yay I’m so excited to try this tonight! I think I’m going to make it with chicken sausage, tomatos, and a pepper (it’s what I have). I’ll tell you how it goes!

  14. Emily, I just want to verify. I should be cutting the stromboli into 6 slices and 2 of those slices are 8 points? Or am I just in a state of wishful thinking.

    Please help.

    Thank you:)

  15. We are making this tonight “Hawaiin Style” with crushed pineapple drained very very good instead of spinach and diced ham instead of the pepperoni! We also added onion…hopefully it turns out good!

  16. Of course it was good…but I used a small can of crushed pineapple and it didn’t cover all the crust like the spinach we had last week. But overall very tasty!!

  17. I use ham salami and pepperoni and provolone. I just discovered you can buy them already made in the frozen foods at Sams….but not nearly as good as ours LOL!!

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  19. I might be missing something but is the 8 oz of pizza sauce supposed to be in the stomboli or is it on the side. Also I saw that there is 1 teaspoon of Italian seasoning but not mention in the directions either. The stromboli was delicious and I love all of you recipes.

  20. I am not sure what I did wrong, but I tried making this recipe tonight and it burned. I cooked it at 375 for 25 minutes. Has anyone else had this problem? I was also wondering what to do with the 1 tsp of Italian seasoning that was mentioned in the ingredients, but not the cooking directions.

  21. This was AMAZING!! I have been craving pizza and it satisfied that craving so well. This immediately got added to next week’s meal plan. You really should come out with a cookbook, I would definitely purchase a few copies. Absolutely love your site and recipes, thank you so much for all you do to help others meet their goals.

    A few things on this recipe. I saw Ericka’s comment about hers burning so I checked mine at 20 minutes and it was done. The bottom wasn’t burnt but it was rather browned, tasted fine, but I think for my non-stick tray I should have eliminated the cooking spray on the tray which made it brown more than I would have preferred. For the Italian seasoning, I sprinkled a bit (less than the tsp mentioned) on the top of the outside and didn’t add inside or to my sauce since I already had a good sauce to dip in. Hopefully that helps someone else.

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