Spicy Sausage Stromboli with Mustard Greens, Pesto, and Ricotta
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Ingredients & Equipment
What we send
- 12 ouncespizza dough
- 8 ouncesmustard greens
- 2 clovesgarlic
- 12 ouncesspicy Italian sausage
- 2 tablespoonsflour
- 2 tablespoonspesto
- 2 ouncesshredded mozzarella cheese
- 4 ouncesricotta cheese
- 1 ouncegrated Parmesan cheese
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 12" large pan
- rolling pin (optional)
Preheat oven to 450ºF. Remove pizza dough from bag and let soften at room temperature (we recommend at least 15 minutes). Rinse all produce. Tear mustard greens into bite-size pieces, discarding long stems. Thinly slice garlic. Cut parchment paper in half and line 1 baking sheet with 1 piece of paper. Rub with ½ tablespoon olive oil. Save remaining parchment for another use.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add garlic and sauté, stirring frequently, until fragrant, about 1 minute. Add sausage and cook, breaking up meat, until browned, 4-5 minutes. Add mustard greens and cook, stirring, until wilted, 2-3 minutes more. Season with ¾ teaspoon salt and pepper as desired. Remove pan from heat. Transfer sausage, using a slotted spoon, to a paper towel–lined plate.
Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll and stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Transfer dough to prepared sheet. Spread with pesto and scatter over sausage filling, leaving a 3-inch border on long edges and a ½-inch border on short edges.
Sprinkle mozzarella over filling. Fold 1 long edge of dough over filling to cover, then fold over remaining edge, tucking ends. Carefully pinch and crimp borders to seal. Brush stromboli with 1 teaspoon olive oil, then cut small slits on top so steam can escape. Transfer to bottom half of oven—avoid the upper racks, so that the top doesn't crisp before the dough underneath can fully cook through. Bake until golden brown and crisp, 20-25 minutes.
Make Parmesan ricotta
While stromboli bakes, in a small bowl, stir together ricotta, half of Parmesan, 1 tablespoon water, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Set aside.
Garnish spicy sausage stromboli with remaining Parmesan, then cut into slices and divide among serving plates. Serve with Parmesan ricotta spread on each plate for dipping. Dig in!