Sausage, Pepper, Onion and Provolone Stromboli and a Culinary Mishap!
Happy New Years! I hope you all had an amazing and fun filled holiday. It feels great to be back after a break here at Simply Scrumptious. Like most people, I have New Years Resolutions set out for Simply Scrumptious. One of them is to be more consistent with blogging. It is very hard when it’s cold, gloomy, and the lack of motivation to write when you just want to cuddle up under the covers to stay warm. Darn winter blues! It has been more than a year since we started this blog. We have come a very long way from photos to dishes. My top resolution this year is to experiment more with cooking and baking. I have been very interested in baking and feeling very inspired by many delicious baked goodies online. Hurley recently gave me a wonderful baking cookbook titled “BabyCakes” by Erin McKenna, which he happened to do a review on BabyCakes’ Lower East Side location in New York City. I am very eager to whip up these indulgent sweet treats that Baby Cakes and many other enticing recipes have to offer. There are many things in store and I promise you it will be awesome.
To kick off the New Year at Simply Scrumptious, I present to you Sausage, Pepper, Onion and Provolone Stromboli. I was in the kitchen one day and I came up with the idea of making Philly cheese-steaks type Stromboli. I had it all planned out and I was all set. I used my favorite wheat dough recipe and the filling was good to go. While assembling the Stromboli, the dough was beginning to fall apart. This was not a good sign. I could tell this was a nightmare beginning to happen. I toughed it out and decided what the heck, it’s still edible. Well let me tell you, when I took it out of the oven, a disaster exploded! The Stromboli not only failed to hold together, but also there was so much spillage from the filling. The worse part, it was stuck to the baking sheet! I went to war with the baking sheet and Stromboli, struggling to pry it off. Yeah the rest is history. We still ate it but there was no way I was going share a broken,oozing failed Stromboli on here. I picked myself back up after a major culinary mishap and went online to look for a good basic whole wheat dough… one that will not fall apart on me! Jen from My Kitchen Addiction came to the rescue. I love Jen’s Blog, she makes some tasty dishes and takes amazing photos of her food. She had posted a mouthwatering stromboli recipe where I also came across her basic whole wheat dough. Feeling inspired, I attempted to make the Stromboli once again and in the words of Borat Sagdiyev, “It was great success!”
Sausage, Pepper, Onion and Provolone Stromboli
- 1 whole wheat pizza dough
- 2 sundried tomato chicken sausage links, cooked and sliced into 1/4 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper, sliced
- 1 medium white onion, chopped
- 1 tablespoon Italian seasoning
- 1 tsp ground black pepper
- 4 -5 slices Provolone cheese , divided
Let’s get started on the dough! Add water and yeast in a large bowl. Then add sugar and stir to dissolve the sugar and yeast in the water
Add salt, olive oil, and 1 cup of whole wheat flour
Beat the flour mixture until a smooth consistency forms
Add the remaining 1/2 cup of whole wheat flour and the all purpose flour
Using dough hooks, mix on low speed for 2 minutes until the dough forms a ball. I took the dough out of the bowl and kneaded it some more to help incorporate any left over flour in the bowl
Transfer the dough to a greased bowl then cover with plastic wrap
and let it rise for a few hours until it has doubled in size
Click here for Jen’s awesome Basic Whole Wheat Pizza Dough recipe!
Once the dough has risen, you can go ahead and start making the filling for Stromboli.
In a large skillet, brown the chicken sausages until fully cooked. Slice the sausages into 1/4 inch slices
then saute the onions and green peppers in olive oil over medium heat until tender
Add the chicken sausages into the pan and season with Italian seasoning and ground black pepper
Let the filling cool before assembling the Stromboli.
Take the dough and divide them into two balls
On a lightly floured surface, roll the dough out into a 10-12 inch circle
Place one or two pieces of Provolone cheese followed by the filling. They should be about an inch away from the edge of the dough
Fold the dough over and repeat
Fold the outer edges of the dough and gently pinch them together to seal off the ends
Spray some cooking spray on a baking sheet. Place the Stromboli on the baking sheet. Before putting them in the oven to bake, I made three slits in the middle as a ventilation, so that way the steam inside the Stromboli won’t break them apart in the oven.
Bake for 35-40 minutes until golden brown
Warning, each individual Stromboli is HUGE! I ended up having to cut them in halves which resulted in having left-overs.
Enjoy!
So glad my whole wheat dough worked out well for you! That’s my go-to recipe for pizza, stromboli, breadsticks and all sorts of things. Your stromboli looks wonderful… I love the ingredients you used! Yum!
This looks so yummy. I love the filling and the dough looks great!
I love the sound of this recipe. It sounds perfect for a cold, winter night. Glad I found your blog!
Happy New Year Jessie!! This stromboli looks marvelous… each is huge
not for me!
Cheers,
Gera
Always enjoy a made from scratch dough recipe and the whole wheat dough here with the stuffing ingredients for the Stromboli is wonderful. Onions, peppers, and sausage is always a perfect combination.
Yum!
And I can’t wait to hear what you think of the BabyCakes cookbook! I’ve had my eye on that one for a while.
Happy new year to you guys!
xo
+Jessie
I’m sorry the stromboli went on the offensive, but I’m sure it was still delicious! It looks delicious!
The final result looks amazing – such delicious stromboli and I love this filling, yum!
I just made stromboli for the first time a few weeks ago and I loved them!
Oh boy this looks good! I could eat about 3 right now
)
Your stromboli looks SO good. I like the idea of using whole wheat dough and your photos are awesome.
He He. I like your Borat quote. Your stromboli look delicious. I love reading blog posts about disasters and redemption because it is encouraging to people. It makes people stop fearing cooking and start doing it! Happy New Year!
looks great, welcome back missed your post!
Lovely recipe Jessie, Looks delicious. Happy New Year.
Oh man, I just hate it when everything goes wrong like that! Good for you for jumping right back in. Welcome back and happy new year!!
What a delicious stromboli! I love the filling. This would warm me right up!
Stromboli is one of my all time favorites! Sausage onions and peppers is classic, yours looks so yummy! Here’s I tip I learned while working in an Italian restaurant: Rather than rolling the ingredients into the dough, try placing the ingredients on one half of a round dough and folding over the ingredients. That way the edges can be pressed together and then folded up to pinch for a good seal.
Stromboli turned out fine! And there are always failures so good on you for trying again
Looks awesome!
Wow, this sounds tasty! That sausage looks scrumptious indeed – yummy enough that I forgive you for the Borat reference!
I love wheat crust! Yours looks lovely and very easy to work with! I bet that would be good for grilled pizza, too … mmmmm.
Congrats on you being persistant. It paid off with this delicious post and recipe. Way to go! By the way, I also got the BabyCakes cookbook and am looking forward using it soon!
A recipe that yields yummy tasting leftovers is a great recipe! : )
Thank you for sharing. Cheers!
I love strombili and this recipe sounds great with the whole wheat dough.
I was at a dance party in ‘09 and had stromboli for the first time I can remember. It was great!! Since then, I have been making it from scratch. I use a bread machine to make the dough. I use corsely chopped ham and pepperoni, green pepper, onion, provolone and mozzerella and some olive oil. Be sure to place the seam UP after rolling up the dough. I have not been using any sauce in or with the stromboli but have been think about trying a pizza type sauce with it or in it or a bit of ricotta or white sauce soon. I love stromboli and yours just makes my mouth water.