Veggie Sausage, Mushroom & Mozzarella Stromboli – or – Leftovers Rolled Pizza

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All Photos © Christine Elise McCarthy 2012


Veggie Sausage, Mushroom & Mozzarella Stromboli

OK – this effort was born of my need to use up the odds & ends I had in my fridge.  I had pizza dough (duh) and homemade arrabiatta (spicy tomato) sauce, mushrooms, onions, one ball of fresh mozzarella, fresh basil & a tomato.  Tired of pizza – I decided to try a rolled pizza – or – a stromboli.  This is what I did with my ingredients….COMPLETELY winging it.

Preheat the oven to 350 degrees.


1 package of Gimme Lean veggie ground sausage ( – though you could use real sausage if you wanted.

6 big mushrooms – sliced

3 TBS olive oil

1 medium brown onion – diced

1 clove (or more) garlic – chopped

1 tomato – chopped

1/2 cup to 1 cup or so of tomato sauce

1 two-inch ball fresh mozzarella – sliced

10 basil leaves – shredded

1/3 – 1/2 prepared Pizza dough recipe ( – or other dough of your choice


Preheat the oven to 350 degrees

Heat the olive oil in a skillet.  Saute the onion & garlic for a minute or two.  Add the mushrooms.  When the mushrooms soften – add the sausage.  Saute until the sausage begins to brown a bit.  Add salt & pepper to taste.  Remove from heat.

Roll your dough out to about a 12 x 16 rectangle.  This is NOT science.  You can go bigger or smaller.


Spread the tomato sauce over this leaving a clean barrier at the edges – especially at one end.


Top this with the mushroom-sausage-onion mixture.


Add the sliced mozzarella.


Top with chopped tomatoes & the shredded basil.  Grind some fresh pepper on top.


Now, start at the end opposite the clean end & begin rolling this sucker up.  Some stuff might leak out the sides or squeeze toward the end.  Just before you get the the clean barrier – wipe away any contents that scooted out & then roll the stromboli on top of the clean end.  Let the weight of it create the pressure needed to seal it.

Take a cooking sheet & either spray it with cooking spray or wipe it with olive oil.  CAREFULLY transfer your stromboli from your work surface to the cooking sheet.  It will look like a beached platypus.


Brush a little olive oil over the surface of your stromboli then bake this guy in the oven for 30 minutes or so.  Check after 20 minutes – and maybe spin the pan so you get an even browning.  Your oven may be hotter or less hot than mine – so – cooking times are never exact.  Be sure that your oven was to temperature before putting the stromboli in.

Once it looks nicely golden – remove it from the oven & transfer it to a cutting surface.


Use a serrated knife & carefully slice your stromboli & serve.  This guy could have easily fed four people VERY well, probably more.  You can fill these with just about anything, so, let your imagination take you where it will.


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