Stromboli with Easy Marinara Sauce

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Recently I tried my hand at homemade pizza dough. Have I mentioned that I love to make dough? The recipe was really easy to work with, and once I got the hang of sliding them onto the sizzling hot pizza stone in the oven, the process went along pretty smoothly. This is now my families favorite pizza. (Sorry local pizza places!)

So, I thought why not use the same dough to make stromboli, my daughter Caitlin’s favorite, specifically vegetable stromboli. Of course if I wanted my son to eat dinner as well I would need to make a meat lovers version with sausage and pepperoni.

I had no idea how to make stromboli, but I figured the hard part would be the dough, and thanks to the almost weekly making of my homemade pizzas I am now a pro! The rest I would just make up as I went along.

I was really, really pleased with the results! My family loved them and, you guessed it, these are now the favorite strombolis of the Shanahan house (sorry local pizza places!).



For the strombolis:

Make the dough from my pizza recipe and let it rise in a warm spot covered with saran wrap for at least 1 and 1/2 hours.

4 cups shredded mozzarella

1 recipe Easy Marinara (included in this post)

2 sausage patties

pepperoni slices

1 pint baby bella mushrooms, sliced

2 sweet bell peppers sliced

1 medium onion sliced

2 cloves of garlic minced

salt and pepper to taste

For the egg wash:

1 large egg

1 tbs water

For the Easy Marinara:

olive oil

2 garlic cloves minced

1/2 of a medium onion diced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes

1 28 oz. can of tomato sauce

salt and pepper to taste


Make the marinara sauce. Heat olive oil in a sauce pan on medium heat. Add diced onion and cook until tender, about 4 minutes. Add the garlic and dried herbs and saute one minute. Add the sauce. Bring to a boil then reduce to a simmer. Cook about 20 minutes. Season with salt and pepper to taste. Set aside.

In the meantime, saute the veggies with one clove of minced garlic in 2 tbs olive oil until tender, about 8 minutes. I start with the peppers and onion then add the mushrooms after about 3 or 4 minutes because they take less time. Season with salt and pepper.

Saute the sausage with one minced garlic clove in 2 tbs olive oil in another pan, breaking up the sausage with a wooden spoon. Saute until cooked through and no longer pink, about 10 minutes. Season with salt and pepper.

Preheat the oven to 375. Grease 2 baking sheets with olive oil. Divide the dough in half and roll out into two rectangles on a lightly floured surface. Move each rectangle to a baking sheet. Place about 1 cup of the marinara sauce down the center of the rectangle of dough. Top with 2 cups of mozzarella and the sauteed veggies/sausage and pepperoni. Fold one end of the rectangle over the filling. Paint some egg wash on the other end of the dough. Fold over the filling and crimp together. Repeat this process to make the other stromboli.

Brush the tops of each with egg wash and place in the oven. Bake for 20 minutes until golden brown. Remove and let sit about 10 minutes. Slice and serve with warm marinara for dipping.




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