Sausage Smoked Mozzarella Pumpkin and Sage Stromboli


Sausage Smoked Mozzarella Pumpkin and Sage Stromboli

Prep Time 15 minutes
Cook Time 25 minutes


  • 1 cup pumpkin puree
  • 1.5 cups smoked mozzarella 
  • 4 tbsp grated Pecorino Romano cheese 
  • 3-4 chopped sage leaves 
  • 1 tsp black pepper 
  • .5 tsp salt
  • 1 egg, for brushing
  • sesame seeds, for outside 
  • 2 tbsp chopped parsley, for outside 
  • 4 Italian sausages out of the casing, browned with 1/4 cup of chopped onion. 


  • 1. Preheat oven to 400°F. Roll out the dough and stretch it out over a piece of parchment paper over a baking cookie sheet. Spread the pumpkin puree leaving about 2 inches from the edge on all sides. Top with 3 of the tablespoons of grated cheese, shredded mozzarella, black pepper, sage and end with the browned sausage.
  • 2. Roll up the dough like a cinnamon roll, careful to not push the ingredients out of the roll. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg wash (which is the egg white plus 1 tablespoon of water) and cut approximately 8 small slats with the sharp knife across the top. Top with the parsley, 1 tablespoon of grated cheese and sprinkle with sesame seeds.
  • 3. Bake for approximately 20-30 minutes or until golden brown on top. Serve with marinara sauce.


Marinara Sauce for dipping:
1 can of crushed San Marzano tomatoes
2 cloves of garlic, chopped
4 basil leaves
1 teaspoon of salt
1 teaspoon of pepper
1/4 cup of extra virgin olive oil
Course: Appetizer, Main Course
Cuisine: Italian
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