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Sausage-and-Mushroom Stromboli
Sausage-and-Mushroom Stromboli Photo courtesy of Geoffrey Smith

Seattle chef and restaurateur Ethan Stowell has made a splash on the city’s dining scene with restaurants that serve food as memorable as their design-driven settings. With the opening of his latest lively establishment, Ballard Pizza Company, Stowell has turned his attention to casual dining, New York–style pizzas and Italian-inspired specials like stromboli. This iteration of the calzone-like dish features a hearty filling of mushrooms, sweet Italian sausage and an oozy blend of mozzarella and Pecorino Romano cheese. Serve the stromboli as a dinner-party snack, or slice it into thick slabs and grab some girlfriends for an indulgent night in.

Makes 4 main-course servings

3 tablespoons extra-virgin olive oil

¾ pound sweet Italian sausage

1 pound prepared pizza dough

½ cup marinara or tomato sauce, (preferably homemade), plus extra sauce for dipping

1½ cups thinly sliced cremini mushrooms

1½ cups coarsely grated part-skim mozzarella cheese

¼ cup finely grated Pecorino Romano cheese

1. Preheat the oven to 350˚. Preheat a large pizza stone. (Alternately, line a large baking sheet with parchment paper and set aside.)

2. In a large skillet, warm 2 tablespoons of the olive oil over medium heat. Add the sausage and cook, stirring occasionally and breaking the sausage into small pieces, until cooked through, about 7 minutes. Transfer the sausage to a paper-towel-lined plate.

3. Divide the dough into two equal-sized balls. On a lightly floured work surface, roll one ball into a 6-by-10-inch rectangle. Spread half of the marinara over the dough, leaving a 1-inch border around the sides. Sprinkle half of the sausage, mushrooms, mozzarella and Pecorino evenly over the dough. Roll the dough up to form a tight log, pinching the edges to seal. Repeat with the remaining ingredients.

4. Gently transfer the stromboli to the pizza stone or prepared baking sheet. Brush the stromboli with the remaining tablespoon olive oil and cut three ½-inch slits into the top of each log to allow steam to escape. Bake for 20 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before serving with additional marinara for dipping.

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