Featured Recipe

Twisted Sausage Stromboli

Name: Twisted Sausage Stromboli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 can refrigerated pizza dough; ½ cup tomato basil sauce; 1 cup cooked chorizo, crumbled; 20 slices sliced salami; 1½ cups shredded provolone cheese; Parchment paper; Garlic aioli for dipping (optional)

By Kate

Created on 20 January 2026

Quick handheld Stromboli with dough stretched thin, swapped Italian sausage for chorizo and pepperoni for sliced salami. Adds a punch and smoky depth. Provolone replaces mozzarella for sharper melt. Roll tight to seal juices. Bake on parchment to catch drips; slits vent steam and prevent soggy crust. Evaluate crust color—deep amber with some flecking. Cheese bubbling through slits signals readiness. Serve warm with creamy garlic aioli for dipping, a flavorful riff.

Prep: 10 min

Cook: 25 min

Total: 35 min

Serves: 6 servings

dinner snack Italian

Introduction

Start with dough stretched thin—no thick globs. Thin base crisps faster, no soggy center. Sauce sparingly. Overload means wet dough, slow bake, raw spots inside. Use chorizo instead of sausage; spicier flavor, less bland fat. Salami takes place of pepperoni; more chew, complexity. Cheese swap to provolone for tang that cuts through meats. Roll tight, like a scroll; slack rolling leaks and mess. Steam vents crucial. Without them? Hollow pockets, wet dough. Bake hot but watch crust color—too dark means tough. Crackly crust signals done. Rest before slicing or it all falls apart. Serve with garlic aioli for dip, richness, extra flavor. Simple shifts. Big flavor impact.

Ingredients

1 can refrigerated pizza dough

½ cup tomato basil sauce

1 cup cooked chorizo, crumbled

20 slices sliced salami

1½ cups shredded provolone cheese

Parchment paper

Garlic aioli for dipping (optional)

About the ingredients

Refrigerated pizza dough works because it’s pliable and predictable; can substitute with homemade dough, but expect longer prep. Italian sausage replaced by chorizo amps smoky heat. Using sliced salami instead of pepperoni adds chew and salt balance. Provolone cheese melts smoother, sharper than mozzarella; balances spicy meats better. Tomato basil sauce standard, but pesto or spicy marinara can swap for variation. Parchment paper essential; flimsy dough sticks easy, parchment prevents. Garlic aioli optional but recommended for layered flavors; can substitute with ranch or spicy tomato ketchup. Don’t overload filling—too much moisture or weight disrupts rollout and bake. Keep dough chilled but warmed slightly for stretching to avoid tearing. Roll tight; sloppy rolling is common pitfall—leaks, messy bake. Baking time approximate; oven varies—watch color and crust feel.

Method

Preheat oven to 395 degrees Fahrenheit. Line large baking sheet with parchment paper; helps with crisp bottom, easy cleanup.

Unroll dough onto parchment. Press and stretch dough paper-thin but not tearing; uniform thickness ensures even bake. Cold dough tightens; let sit 5 minutes if hard to stretch.

Spread tomato basil sauce thinly, leaving a perimeter free to seal edges properly. Over-saucing leads to soggy base.

Layer crumbled chorizo evenly for spice kick. Lay sliced salami overlapped—salty, fatty contrast to chorizo heat.

Sprinkle shredded provolone. Provolone melts distinct, sharper than mozzarella; watch for browning.

Starting from long edge, roll dough tightly like jelly roll. Tucking edges as you go avoids leaks; sloppy rolling leads to filling seeping out during bake.

Move roll to center of sheet, seam side down to prevent unraveling. Gently pinch seams closed—weak seal equals filling mess.

Use sharp knife to cut 5-7 diagonal slits across top for steam venting. Too few? Filling steams; crust soggy. Too many? Filling escapes, dry roll.

Slide baking sheet into oven. Listen to faint crackle as crust firms up—about 20-25 minutes. Crust turns deep golden with tiny darker speckles; bubbling cheese peeking through slits.

Remove when crust feels firm but not rock hard. Let rest 5 minutes—cutting too hot, cheese slides out messy, burns fingers.

Slice into 6 generous portions. Serve warm, with garlic aioli on side if you want dip complexity; acidic, creamy contrast.

If dough sticks, use bench scraper, dust surface lightly with flour next time. Avoid overfilling to maintain roll integrity.

Oven hot spots? Rotate pan halfway for even browning.

Technique Tips

Preheat oven first; gets full heat ready. Stretch dough thin, uniform thickness to ensure even cooking—avoid thick patches that remain doughy. Sauce thinly to prevent soggy crust. Scatter fillings evenly for balanced flavor and bake. Rolling technique: start from one long edge, tuck edges as you go to seal filling inside. Pinch seam well and place seam down on parchment—keeps roll intact during bake. Cut diagonal slits to vent steam; without vents, soggy or bursting crust common. Bake at slightly under 400°F (395°F) for 20-25 minutes until crust golden amber and cheese bubbles. Listen for crackling sounds of crust setting; tactile test is firm but not hard roll. Remove, rest for 5 minutes so cheese firms and slices cleanly without oozing. Rotate pan midbake in ovens with hotspots—ensure even browning. Common mistakes: overfilling, loose rolling, no vents, overloading sauce. Use bench scraper or spatula to loosen dough edges if sticky. Let roll cool slightly before slicing to prevent cheese runny mess. Efficiency tip: prep all fillings before dough stretch to keep workflow smooth and prevent dough drying out.

Chef's Notes

💡 Thin dough means crisp crust, less soggy problems. Stretch until thin. Forget about thick spots. Thin means faster bake, even cooking.
💡 Don't drown it in sauce. Just a smear. More moisture slows bake. Cold dough? Let it sit briefly. Cold tightens, won't stretch.
💡 Chorizo packs a punch. Fatty and spicy. Works better than sausage. Salami adds a chew. Pepperoni can’t compete. Don’t skip these swaps.
💡 Roll tight. Like a jelly roll. Loose rolling leaks filling. Sealing edges crucial. Pinch them well. Protect your filling in those seams.
💡 Cut slits for steam; too few leads to soggy. Too many and it's a mess. 5-7 angled cuts, that’s key. Sounds of crackling? Almost done.