Freezer Friendly Stromboli

By Andrea Buckett

Homemade Cheesy and Meaty Italian Stromboli with Marinara Sauce

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YIELDS

Ingredients

1 ball of store bought pizza dough
1 tablespoon oil
2 italian sausages
1 green pepper, diced
2 tablespoons olive oil
¾ cup tomato sauce or pizza sauce
1 teaspoon dried oregano leaves
½ teaspoons chili flakes
2 cups grated mozzarella
¾ cup pepperoni
1 egg, lightly beaten
1 tablespoon sesame seeds

Directions

Remove the pizza dough about 30 minutes ahead of time. Position a rack in the top third of the oven and preheat the oven to 350°F

1. Remove the sausage meat from the casing. Add the oil, meat and the green peppers to a skillet set over medium heat. Fry until the sausage is cooked through and the green peppers are soft. Transfer to a bowl to cool.
2. Brush a baking sheet with the olive oil. Add the pizza dough to the baking sheet and stretch it out, pressing it as far to the edges it can go.
3. Spread the tomato sauce over the dough, leaving a 2-inch border around the edges. Sprinkle the oregano and chili flakes over the sauce. Top with mozzarella, the sausage green pepper mixture and pepperoni.
4. Starting at one long edge, roll up the stromboli, jelly roll fashion. When it’s rolled, gently slide it to the center of the baking sheet and tuck the two short ends underneath. Brush the top of the stromboli with the egg wash and sprinkle it with sesame seeds. Cut a couple slits in the top of the dough for venting.
5. Bake for 45-60 minutes or until golden brown.

To freeze, allow the stromboli to cool completely. Slice it into individual pieces and wrap each tightly with plastic wrap. Tuck them into a freezer bag and freeze for up to 3 months To reheat, unwrap. Wrap in aluminum foil and heat in the oven at 350°F for 25-20 minutes. Or place the unwrapped stromboli on a microwave safe plate and heat for 3-5 minutes until warmed through.