Spicy Sausage Stromboli
We set out to make stromboli—the calzone’s more stylish cousin—simple enough for a weeknight supper.
Why This Recipe Works
For a stromboli that's easy to put together, we started off with store-bought pizza dough. After rolling the dough into a rectangle, we shingled provolone over the dough and then added cooked Italian sausage with rosemary and spicy cherry peppers for a briny heat. We layered on mozzarella and onion to round out the flavors. Finally, we brushed the borders of the dough with egg (to seal the seams) and folded the stromboli like a letter to seal in all the filling ingredients. After a 1-hour rise, we brushed the stromboli with egg, sprinkled it with minced rosemary, and baked it in a 375-degree oven—hot enough to promote browning but moderate enough to allow the dough in the center of the stromboli to cook through. Stromboli is delicious eaten as is but even better when served with tomato sauce.
© 2018 America's Test Kitchen. All rights reserved.