Sausage Pepper and Onion Stromboli (Stuffed Sausage Bread)

Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) stuffed with Italian chicken sausage, peppers, onions, pomodoro and mozzarella.

Sausage and Pepper Bread
Sausage Pepper and Onion Stromboli

This sausage and pepper bread is basically a stuffed, rolled pizza. It’s so delicious you’ll want to make it again and again!  I partnered with DeLallo for this sausage stuffed bread recipe that is perfect for feeding a crowd. I always keep DeLallo’s Pizza Dough Kit stocked in my pantry so I can make pizza any time without having to run out to buy dough.

pizza kit

The DeLallo’s Pizza Dough Kit uses 00 flour, and comes with a yeast packet, so all you have to do is add water which makes enough for two pizzas.

How to Make Pizza Dough with the DeLallo Pizza Dough Kit

  • Combine the flour mix and yeast packet that comes with the kit in a large mixing bowl with 1 ¼ cups of lukewarm water. Stir with a fork until dough begins to form.
  • Knead by hand for three minutes or until dough is soft and smooth.
  • Place in an oiled bowl and cover for 45 minutes until the dough rises.

How to Reheat if Making Ahead

You can make this Italian stuffed bread ahead and under cook it by 10 or 15 minutes, then reheat it when you’re ready to serve. Just cover it with foil and place it in the oven until heated through.


  • Swap the Italian chicken sausage with turkey sausage or even ground turkey seasoned with Italian herbs. You could also stuff the bread with turkey pepperoni.
  • Make it dairy-free by omitting the cheese.
  • I love DeLallo’s Pomodoro Spicy Arrabbiata Sauce because it’s spicy and delicious, but if you don’t like spicy food, you can use any marinara, or my homemade marinara sauce recipe.
  • Use the entire pizza dough kit to double this recipe and make 2 breads.

sausage and pepper strombolisausage and pepper stromboli breadSausage and Pepper Stuffed Breaddelallo pizza kit stromboli

More Sausage and Peppers Recipes You’ll Love:


Sausage and Pepper Stuffed Bread
5 from 5 votes
Did you make this recipe?

Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread)

272 Cals 12.5 Protein 43.5 Carbs 5.5 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Dough Resting time: 1 hr
Total Time: 2 hrs
Yield: 8 servings
COURSE: Appetizer, Dinner, Lunch
CUISINE: Italian
This easy Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) is stuffed with Italian chicken sausage, peppers, onions, spicy pomodoro fresco, and mozzarella cheese.


  • 16 ounces pizza dough, from a little more than half of 1 Delallo pizza dough kit
  • 1 teaspoon olive oil
  • 1/2 medium onion
  • 1/2 red bell pepper, sliced 1/4 inch thick
  • 1/3 cup Delallo Spicy Arrabiatta Pomodoro Fresco
  • 2 Italian Chicken Sausage Links, 5 1/2 ounces total removed from casing
  • 3/4 cup part-skim shredded mozzarella cheese
  • 1 egg white, beaten
  • sesame seeds, optional for topping


  • Prepare the pizza dough as instructed on the package.
  • This will need to rest about 1 hour. Once it’s ready, set aside 16 ounces and refrigerate the other half for another use.
  • In a medium pot over medium heat cook the sausage 3 minutes, then set aside. Reduce heat to low and add the olive oil and onions, cook stirring 5 minutes. Add the peppers and Spicy Arrabiatta Pomodoro Fresco. Cover and simmer low to medium low 15 minutes, until tender. Set aside to cool completely.
    sausage with marinara
  • Preheat the oven to 500F and set rack in the center of the oven. Spray a nonstick sheet pan with oil.
  • With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.
  • Place the onions and peppers leaving about 1 1/2 inch from the edge. Top the sausage over the peppers and onions. Top with cheese. Use the egg wash and brunch along the edge of the dough.
  • Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.
  • Lay the bread seam side down on the prepared pan. Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.
    raw sausage and pepper bread
  • Bake 10 minutes 500F, then reduce the heat to 375F and cook 18 to 20 minutes longer, until golden brown on top and cooked in the center.
  • Remove from the oven and let it cool before slicing into 8 pieces.
    Sausage and Pepper Bread



  • Swap the Italian chicken sausage with turkey sausage or even ground turkey seasoned with Italian herbs. You could also stuff the bread with turkey pepperoni.
  • Make it dairy-free by omitting the cheese.
  • If you don’t like spicy food, you can use any marinara, or try my homemade marinara sauce recipe.


Serving: 1slice, Calories: 272kcal, Carbohydrates: 43.5g, Protein: 12.5g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 20.5mg, Sodium: 671mg, Fiber: 1.5g, Sugar: 1g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Keywords: stromboli, stuffed bread, stuffed pizza bread

This recipe is sponsored by Delallo. Thank you for allowing me to share the products I love, which allow you to get these recipes for free.

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  1. It would be nice if the amounts for yeast and flour were provided for those who cannot buy a pizza dough kit. 

  2. Absolutely amazing, and will become one of my “go to” menu items going forward. I’m a vegetarian, so I substituted the chicken sausage for Beyond Meat Hot Italian Sausages, and the taste with everything came perfectly together. I was worried that the dough would not have been cooked long enough (always worry about undercooked dough), but it came out nice and brown / crisp on the outside, and it was absolutely delicious and cooked to perfection on the inside.

    I had to make sure to stop myself from eating the whole thing in one sitting!

    Thank you Gina for another amazing recipe! I can’t wait to make it again.

  3. i was a little over ambitious with my dough and stuffing amount. i split it into two, one turning into a dough/sausage mess. i was super nervous about it, but it came off the grill (cooked at the temp you suggested) and it was DELICIOUS. not pretty like yours, but super tasty. both 5yo kids + my husband and i ate it all up – thumbs up all around.

    thanks for the great recipe!!!

  4. Can you freeze this after it’s made?

  5. Would love to make this! Think it would freeze well? Bake first then freeze? Trying to prep meals for a new baby!

  6. I’d love to freeze this recipe to bring on vacation! Do you think this would freeze well? If so, freeze before or after cooking?

  7. Fun family recipe! I subbed mushrooms for the peppers as no one in my house will touch peppers (except for me).
    This would be a great appetizer for the fall holidays, thinly sliced.
    Thanks for another great recipe.

  8. Made my own quick pizza dough & added herbs & garlic to it . Subbed tomato paste & herbed/spiced it up.
    I Doubled the ingredients, so of course it was quite a stretch to close it nicely. It stretched very thin & I didn’t want to risk everything leaking and spilling out so I decided NOT to turn it seam side down & used the rustic looking rips on top as my air holes. Worked BEAUTIFULLY! 
    So don’t worry if you’re dough pops open a bit … just don’t flip it. 

  9. You indicate we could use ground turkey with Italian seasoning. Any suggestion how much seasoning to use?

  10. I can’t wait to make this tonight.! I am wondering if you could post pictures of how to fold it, or a video. Do you fold the first side to the middle or all the way over to the other side? I have looked at videos online and a lot of them roll it, but I’d like to try folding it. Has anyone made it and have some tips?

  11. Looks yummy! Can you replace the pizza dough with the 2-ingredient dough recipe? Would love to lower the WW points just a bit. Thank you!

  12. this looks delicious! Thank you for sharing! Not sure if anyone can answer, but what if a person made this with the 2 ingredient pizza dough? Not a big deal, just wondering!

  13. Could this be done with your skinnytaste pizza dough(2 ingredient)?

  14. Hi Gina! This looks great but the points are a little high for one piece. Could this be done with Two-Ingredient Pizza Dough (Fat free Greek yogurt and self-rising flour)? What would the points be? Thanks, I love ALL of your recipes!!!

  15. Hey Gina! This sounds amazing. Quick question. Do you weigh the dough after mixed or dry? Thank you for your recipes. They are always loved in my house!!

  16. Can I make this with your pizza/bagel dough?