Serves: Serves 24

Prep Time: 24 mins

Cook Time: 25 mins


  • 1 lb. Bob Evans Italian Roll Sausage
  • 2 frozen white bread dough loaves, thawed
  • 2 cups shredded Mozzarella/Provolone cheese blend
  • 4 oz. pepperoni
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • pizza sauce for dipping


  1. Preheat oven to 375 F.
  2. Thaw dough according to package instructions.
  3. In a large skillet over medium heat, add sausage and crumble with a potato masher until fully cooked.
  4. Remove from skillet and drain on paper towel. Set aside.
  5. Roll out 1 loaf of dough on lightly floured surface to a 12" to 14" rectangle.
  6. Evenly spread half of the sausage and place half of the pepperoni on the bread dough. Leave a 1" inch space of plain dough around edge of bread loaf without toppings.
  7. Using a pastry brush, apply egg wash to the entire edge of bread dough.
  8. Fold the long side of dough edges together and pinch together to form a seam. Pinch the ends and sides together to completely seal in all the fillings.
  9. Pickup loaf and place onto cookie sheet seam side down. Shape loaf into a circle by connecting the two ends to make a Stromboli shape.
  10. Brush top with remaining egg wash and sprinkle with half of parmesan cheese.
  11. Using sharp serrated knife make slits in top of Stromboli every 3-4".
  12. Repeat process with other loaf of bread dough.
  13. Bake for 25-35 minutes or until golden brown.
  14. Allow Stromboli to cool for 5 minutes before serving.
  15. Serve with warmed pizza sauce for dipping. (Optional: add mushrooms, peppers, olives, banana peppers or salami as additional toppings)

Nutritional Information

The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Allergen Information

Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.

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