Past Recipes
Spicy Sausage Stromboli

Spicy Sausage Stromboli with Mustard Greens, Pesto, and Ricotta

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Recipe Details


What separates stromboli from its Naples-born cousin, the calzone? This meat- and cheese-stuffed dough is rolled into a long cylinder and baked, resulting in a flaky loaf that toes the line between pizza and sandwich. Chef Giuseppe creates a filling of spicy Italian sausage, mustard greens, and garlic, then bakes it in dough with pesto, mozzarella, and provolone. Dip each golden slice in Parmesan-laced ricotta for the ultimate cheese experience.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 1420
  • Protein 55g
  • Total Carb 92g
  • Total Fat 91g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    12 ounces
    pizza dough
  • mustard greens
    8 ounces
    mustard greens
  • garlic
    2 cloves
  • spicy Italian sausage
    12 ounces
    spicy Italian sausage
  • flour
    2 tablespoons
  • pesto
    2 tablespoons
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • ricotta cheese
    4 ounces
    ricotta cheese
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan
  • rolling pin (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Cook filling

    Cook filling

    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.

  3. Prepare dough

    Prepare dough

    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.

  4. Bake stromboli

    Bake stromboli

    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.

  5. Make Parmesan ricotta

    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.

  6. Plate stromboli

    Plate stromboli

    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!

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