Enjoy this stromboli filled with Italian pork sausage, pepperoni and cheese.

Prep Time:

24 min

Cook Time:

25 min



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  • 1 Pound Bob Evans Italian Pork Sausage Roll
  • 2 frozen white bread dough loaves thawed
  • 2 Cups shredded Mozzarella/Provolone cheese blend
  • 4 Ounces pepperoni
  • 1 egg beaten
  • 1/4 Cup Parmesan cheese grated
  • 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 until fully cooked. Remove from skillet and drain on paper towel. Set aside.
  4. Roll out 1 loaf of dough on lightly floured surface to a 12" to 14" rectangle.
  5. 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.
  6. Using a pastry brush, apply beaten eggs to the entire edge of bread dough.
  7. 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.
  8. 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.
  9. Brush top with remaining egg wash and sprinkle with half of parmesan cheese.
  10. Using sharp serrated knife make slits in top of Stromboli every 3-4".
  11. Repeat process with other loaf of bread dough.
  12. Bake for 25-35 minutes or until golden brown.
  13. Allow Stromboli to cool for 5 minutes before serving.
  14. Serve with warmed pizza sauce for dipping.

Add mushrooms, peppers, olives, banana peppers or salami as additional toppings

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