Sausage & Pepper Stromboli is REQUIRED at Christmas

Sausage and Pepper Stromboli

[derryXDINES]

Stephen - here's a version you gotta try we used to make in my dad's deli. Make sauted sausage like you did but do both sweet and hot and keep them separate. Break pieces of Parm reg into nuggets about the size of marbles, take the pits out of kalamata or oil cured olives. Distribute the 4 ingredients across the dough and be random about where the hot and sweet sausage goes. Roll, bake, and enjoy. The parm barely melts but maintains the little crunchy crystals. Perfect with the pork and olives.

[coronium]

as a korean who struggles to find anything remotely italian or italian american around me i appreciate the homemade italian sausage recipe very much!

[davidfly]

“When the yeast is foamy, you’re good to go homie.” -Chef John

[morbid_muppet]

Stromboli is so versatile and delicious, one of my family favorites is steak mozzarella mushrooms green peppers and onions for a cheesesteak Stromboli.

[Candice-el]

The greatest part of our happiness depends on our dispositions, not our circumstances.

[nathanbuczek]

Made this tonight wish I could upload a picture. It's delicious.

[jetporter]

Sorry to leave two comments one after the other. But I made this recipe, following the video, and it turned out the AbSOLUTE TITS mate. I was so proud of it, I took half of it to work while it was still hot. It tasted exactly like it came from a good pizzeria. I did put a bit of my roasted san marzano sauce in there, but only a little. The crust was crispy and chewy and it rose perfectly-even on the bottom! What a great recipe.

[theseasonedchef]

I’m a chef myself and I sort of halfway followed your guidelines, and it would have been perfect, only I made one error. I didn’t wait long enough for the meat to cool and it caused the dough to get real soft really fast, so I had a blowout before I even got it rolled up. Being that I’m pretty good at fixing things I pulled it together got it on the pan and it turned out great! Thanks.

[thepunkrocksociologist]

I'm in California. Never had a Stromboli other than the stuff we buy frozen for my kid to snack on. I was looking for something different, yet traditional and regional, something you don't see in So Cal, that was like a pre Christmas dinner item, because we are all usually starving waiting for the food to prep at a relatives house. I was charged with doing the pies, but wanted to bring something of substance along with it. So there is the set up, this recipe was amazing. The sausage was incredible, roasting the fennel and crushing it, the chile paste was perfect. Simple, but just blew everyone away. I have everyone at the party asking for it on new years. Thanks for the video chef!

[arwiviv]

Ive made a number of strombolis in my life, but I dont think any came out looking as good as this one. Well done.

[edman]

I just learned how to make proper sausage for my homemade pizzas today. I would have never thought to mix it like that. Thank you so much!

[heavyq]

I want to eat that sausage and pepper filling on a crusty roll. I love me a good stromboli, but good lord that filling looked amazing.

[shadoblivion]

Great recipe that turned out delicious. It took a LONG time and was a LOT of work though. I even incorporated some tweaks to cut down on time and it still took 3 hours. Here's what I did:
1) Bought a raw pizza dough from the supermarket. (no not that Pillsbury crap, a real lump of raw pizza dough).
2) Bought 1.4 lbs of mild italian sausage and then gutted them. Theyre already seasoned. That being said...
3) Added finely chopped fresh italian parsley to the sausage meat and alittle garlic powder.
4) While browning the meat, I added a 1/4 cup of white wine AFTER the meat began to brown, then let it reduce down. This added additional flavor and a bit more moisture for the onions to caramelize in.

Other than these adjustments, I stuck with the instructions in the video and it came out goddamned delicious.

[ObsidianRose]

Wow. What a beautiful feat of perfection. My stomach is growling now. Just beautiful. Bravo!

[baylorsailor]

My family is from Kansas City, Mo originally, and we always do pork for Christmas. Ham and/or pork roast. Pork is my favorite protein!

[petedavis]

For proofing, I turn the oven on for about 30 seconds to 1 minute. Enough to take the cold out of it, but not enough for it to really get hot. Then I turn the light on and put the dough in. You don't want the oven hot. You just don't want it cold. The light will keep it plenty warm (assuming you have a decent incandescent bulb in it). My oven will usually stay in the low 80s. A little higher than some might want. You can put a heating pad in the top of the oven door to let a little of the heat out and keep it from getting too warm.
BTW, those look awesome. Definitely going to give this a shot.

[stephersization]

I want to thank you very much for providing so many secrets to authentic Italian cooking that I am able to make and my whole family enjoys!!

[TheFrolickingFairy]

I can’t wait to make this with my girls. We made another one of your Stromboli recipes and it was hands down the most delicious Stromboli I’ve ever had. *chefs kiss ❤

[donnavorce]

Never ate stromboli. I'd sure like to! ; )
Will make this recipe in the near future.
Thanks for sharing your recipe and technique. Much obliged.

[jacquelinemassinello]

I love Stromboli !! This looks awesome ! Thanks for your recipe !!