Sausage Peppers Caramelized Onion & Mushrooms Stromboli
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Sausage, Peppers & Caramelized Onion Stromboli {a Groundhog Day Treat}

Sausage Peppers Caramelized Onion & Mushrooms Stromboli

Earlier in the week, we began discussing what we would cook on Super Bowl Sunday.  All the foodie websites and fb pages were alive with recipe ideas and exchanges.  The possibilities ranged from good old favorites like wings and nachos to the more exotic Salmon Wraps and Filipino Spring Rolls.  I had every intention of hosting a virtual Super Bowl Party on my fb page, even planned a week of recipes and posts centered around that theme.  But when it came time to make the announcement….we took it in a totally different direction.  Here is the Party Announcement I shared on our fb page.

Approaching a mega-Milestone {1500 Likes} we’re thinking about hosting a party!!  With the Super Event of the Year upon us, it’s only fitting that we host a …. Groundhog Day Party!!  Beginning tomorrow afternoon throughout Saturday, February 2nd aka Groundhog Day aka a Sausage Celebration we will be sharing your sausage recipes.  I recognize not everyone embraces pork fat in the same way…so if you have an adversity to ground hog, please share your favorite ‘ground meat’ recipes.  Everyone is welcome.

And what a party we had.  200+ new friends and over 30 tasty recipes shared.  I think we should make this an annual event…we’ll call it Ground Hog Day!!

Sweet Italian Wild Hog Sausage

Just so happens, and thanks to my friend Cindy, we had a little ground hog in our freezer patiently waiting for just such an occasion.  To be precise, Sweet Italian Wild Hog Sausage that Cindy made herself.  And it was fabulous.  We cooked mini-patties first so we could taste the sausage on it’s own.  It was sweet with the perfect balance of flavors.  I am so impressed with this lady in many ways, and even more so now.  We built a Stromboli around this star ingredient, and called it Sausage, Peppers & Caramelized Onion Stromboli {a Groundhog Day Treat}.  And while those were the key ingredients we also added mushrooms, baby kale & spinach, and cheese(s) and wrapped it in puff pastry.

Sausage Peppers Caramelized Onion Stromboli

Puff Pastry comes folded in thirds making Stromboli wrapping a cinch!  Unfold thawed sheets onto parchment paper.  Using a small pairing knife, cut strips into the left and right side thirds at a slight angle as shown above.  Lay filling onto the middle third, then ‘wrap’ the filling by alternately criss-crossing strips from each side.  Once wrapped, lightly brush top with beaten egg/water.

Sausage Peppers Caramelized Onion Stromboli

Our Sausage, Peppers & Caramelized Onion Stromboli had a great combination of flavorful ingredients and spice.  This recipe could easily be changed up by using sliced Italian meats and cheeses with roasted red peppers or loading it with shredded buffalo chicken or how about Eggplant Parmesan Stromboli.  The wheels are spinning after enjoying this delicious dish.

Sausage Peppers Caramelized Onion & Mushrooms Stromboli

Sausage, Peppers & Caramelized Onion Stromboli {a Groundhog Day Treat}

Libby with Lemony Thyme
5 from 1 vote
Course Appetizer, Entree
Cuisine Italian
Servings 6


  • 1 pkg. Pepperidge Farm Frozen Puff Pastry Sheets 2 sheets
  • 2 Tbl. olive oil divided
  • 1 lb. ground Italian Sausage
  • 1 red or yellow sweet pepper small dice
  • 2-3 garlic cloves minced
  • 1 large onion sliced
  • 4 oz. mushrooms sliced
  • 2-3 generous handfuls of baby greens such as kale & spinach
  • 1 cup grated cheese such as cheddar or Gruyere
  • 1/2 tsp. red pepper flakes or to taste
  • 1/2 tsp. dried thyme
  • 1/4 tsp. cayenne pepper
  • salt & pepper to taste
  • 1 egg
  • 1 Tbl. water


  • Thaw Puff Pastry according to package instructions.
  • Preheat oven to 375 degrees. Line shallow baking pan with parchment paper.

To make the filling…

  • In a dutch oven or heavy bottomed pot, add 1 Tbl. olive oil and caramelize onions, stirring only occasionally over medium-low heat, about 15 minutes. Add in sliced mushrooms and thyme and continue cooking about another 7-10 minutes until mixture is browned nicely. Set aside.
  • In the meantime, add 1 Tbl. olive oil to large skillet and brown sausage, then add in diced peppers, garlic, red pepper flakes, and cayenne and continue to cook until peppers are tender. Add sausage mixture to caramelized onions and mushrooms. Return to low heat, add in the baby greens and grated cheese stirring to combine. Season with salt & pepper to taste.

To make the Stromboli…

  • Unfold and lay each thawed pastry sheet on parchment paper. The sheet will be creased in thirds. With a small pairing knife cut strips into the left and right side thirds at a slight angle (as shown in recipe post picture). Lay half of the filling onto the center third, then ‘wrap’ the filling by alternately overlapping strips from either side. Repeat with second pastry and filling.
  • Once wrapped, beat egg with 1 Tbl. water and lightly brush top of each Stromboli.
  • Bake for 30 minutes until pastry is golden brown and filling is bubbly. Allow to cool 5 minutes before slicing.


  • Donna Smith

    5 stars
    It appears that I’m slowly but surely making my way through your recipe collection! I made this Stromboli last night and it was very delicious. I doubled up on the time for carmelizing the onions … perhaps I had the heat too low to start. I’ve made Stromboli before using a bread dough crust but I’m happier with puff pastry – much tastier and much easier. Thank you – I’ll be making this again.

    • libby

      I love that you’re enjoying our recipes. And thank you so much for sharing your comments too. It really motivates me to get in the kitchen.

  • Pat

    Oh my stars! Another one! Each recipe I open I am so excited to try. This will be such a treat. I have never made a stromboli but by gosh I am ready to learn.
    Once again you have certainly intriqued me. Not so sure I will do the groundhog but certainly hot italiam sausage will be in the mix.

    • libby

      Hi Pat. This was my first stromboli as well and although not traditional the puff pastry was quite fun and super easy to work with. Hot Italian sausage would be perfect. I really love the Jennie-O Hot Italian Turkey Sausage. Have you tried those before? So glad you’re enjoying it here. Feel free to stay a while :) Libby

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