sausage + fennel stromboli

this is not your average Stromboli... it's more along the lines of sausage bread. it is sautéed veggies, spicy sausage, roasted garlic, fresh herbs & spices and a ton of mozzarella cheese all rolled up in some pizza dough and baked to golden perfection. you can serve it as a main dish OR as an appetizer. it goes wonderfully alongside marinara sauce or ranch dressing for dipping. check out my homemade ranch here.

don't have time to make your own pizza dough? get some from the store or run up to your nearest pizza joint! get creative the fillings... you can fill this baby with any meat/veggie combo like you'd like!

sausage + fennel stromboli

yields: 6 servings prep time: 1 hour cook time: 30 minutes


1 head roasted garlic

1 tsp. white sugar

2/3 cup warm water [110°]

1 packet dry active yeast [2 ¼ tsp.]

1 2/3 cups all-purpose flour

1 tsp. olive oil

2 tsp. salt, divided

1 fennel bulb, thinly sliced

1 small yellow onion, thinly sliced

1 lb. spicy pork sausage

2 Tbsp. white wine

1 Tbsp. fresh thyme

¼ cup fresh parsley, chopped

1 ½ cup shredded mozzarella

1 egg + 1 Tbsp. water – egg wash

sesame seeds & flakey salt, to sprinkle over top


pizza dough

  • Combine the warm water and sugar in the bottom of a stand mixer.

  • Sprinkle the yeast over the top and allow to sit and foam up for 5 minutes.

  • Add the flour, 1 tsp. salt and olive oil.

  • Using the dough hook, mix everything together until the dough pulls away from the sides of the bowl, about 3 minutes.

  • Place the dough ball in a lightly-greased bowl and cover with plastic wrap.

  • Allow the dough to sit and rise at room temperature for 1 hour.

While the dough is rising – roast the head of garlic for 35 minutes @ 400°. Roasted Garlic recipe here.


  • In a large pan over medium heat, add 1 Tbsp. olive oil.

  • Sauté the onion and fennel until translucent, about 5 minutes. Set aside.

  • Using the same pan, cook the sausage over medium-high heat until it is browned and no longer pink, about 5-7 minutes.

  • Return the onion and fennel to the pan.

  • Add the white wine and scrape up any browned bits stuck to the bottom of the pan. Cook until the wine has evaporated, about 1 minute.

  • Add the chopped roasted garlic, 1 tsp. salt, fresh thyme & parsley and ½ cup of the mozzarella.

  • Remove the pan from the heat and stir until everything is well-combined.


  • Preheat the oven to 400° and prepare a light greased, foil-lined baking sheet.

  • On a clean, lightly-floured counter space, roll out the dough into a 14x16 inch rectangle.

  • Spread the meat and veggie mixture evenly across the dough, leaving a 1-inch border.

  • Sprinkle the remaining 1 cup of cheese over the top.

  • Brush the border of the dough with the egg wash.

  • Starting with the long end closest to you, carefully and tightly roll the dough like a jelly roll.

  • Tuck either end of the roll under to seal it shut.

  • Transfer the roll to the baking sheet, with the seam-side facing down.

  • Brush the egg wash over the entirety of the roll. Sprinkle with sesame seeds and flakey salt.

  • Cut 4 slits into the top of the dough and bake for 20-25 minutes, rotating the pan halfway through.

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