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Sausage & Broccoli Rabe Stromboli

Sausage & Broccoli Rabe Stromboli


1 pound hot Italian sausage, casings removed

Extra virgin olive oil

1 bunch broccoli rabe, ends trimmed and roughly chopped

3 cloves garlic, sliced thin

1/2 teaspoon crushed red pepper


Store bought pizza dough

1 cup shredded mozzarella cheese

1/2 cup shredded fontina cheese

1/4 cup Parmesan cheese

Salt and pepper, to taste

Serve with your favorite jarred marinara sauce


  1. Preheat your oven to 400 degrees.
  2. Take out a sauté pan and add the sausage to a cold pan. Bring the pan up to a high heat and break the sausage into small pieces with a wooden spoon. Cook until the fat has been rendered and the sausage is cooked through, about 6-8 minutes. Remove and set aside. In the same pan, add 1 teaspoon or so of olive oil (depending on how much fat rendered from the sausage) and add the broccoli rabe, garlic, crushed red pepper, and a pinch of salt and pepper. Cook until the broccoli rabe is softened and tender, about 5-7 minutes. Remove and add to the same bowl as the sausage.
  3. Roll out your dough on a clean, floured surface so that it can fit on a baking sheet. Then, drizzle the olive oil on your baking sheet and add the pizza dough. Spread the dough out. Add the sausage and broccoli rabe mixture down the center and then sprinkle with your mozzarella, fontina, and parmesan cheese. Bring the dough over the mixture on both sides and pinch the center, so it closes. Flip the Stromboli so the seam side is down, and then cut 3-4 slits down the center so the steam can escape.
  4. Bake for about 1 hour or until the outside is golden brown. Serve with marinara sauce and finish with a sprinkle of parmesan cheese.

Notes from the Chef