Air Fryer Stromboli
I love cooking with our air fryer! It makes some cooking tasks easy and time efficient. Time is a priceless commodity in this house.
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This super simple recipe is easy for anyone to make and to alter to your preferred tastes. That’s my favorite part about it.
A quick week night dinner for two or a weekend snack for the kids, this is a crowd pleaser.
In the true sense of the word, it is probably more like a calzone than a stromboli, but in the end, it’s a delicious treat for the whole family.
Air Fryer Stromboli
Equipment
- Air Fryer or an Oven
Ingredients
- 1/4 Bell pepper
- 1/2 White onion peeled and sliced
- 1 tbsp olive oil
- 2 links sausage of your choice We used beer brats for this one
- 1 tube pizza crust
- 1-2 tbsp tomato paste
- 3/4 cup shredded mozzarella cheese or the cheese of your choice
Instructions
- slice up the pepper and onion, mix with olive oil and place in the drip tray of the air fryer
- place the sausage on the lowest rack above the drip tray and cook at 350 degrees F for 15 minutes
- dice up sausage and mix with onion and pepper then set to the side
- Open the tube pizza crust and place on work surface
- place tomato paste on pizza crust and spread to the edges
- place cheese on pizza crust and spread to the edges
- place onion, pepper and sausages in the center of the pizza crust long way
- bring each side of the dough to the center and pinch together, pinch and roll the ends to seal
- rub olive oil on the seam side and then place on air fryer rack
- rub olive oil on the top of the stromboli and place 4 slits in the top of the stromboli
- place the rack and stromboli in the air fryer
- cook at 350 degrees for 8 minutes
- pull out and carefully flip the stromboli on the rack
- place back in the air fryer for 8 more minutes at 350 degrees
- Once done cooking, let cool for 5 minutes before serving.
Tried this recipe?Let us know how it was!
So, Leisa, I have a question. Back when the “lockdown” happened (worst mistake I’ve ever made was taking the jab – It has aged me more than ten years in the last couple) I went back to canning. I had done some when I lived in Alaska, doing salmon. Mmmm, good. Anyway, I have a couple 921s (I did a lot of salmon) and recently splurged on a 930 (Big Bertha). I can get them all going at once but I’m not quick enough to keep track of all the timing in my head. I write it all down and watch the clock. Anyway anyway, since I started from scratch after leaving AK; I buy all new jars (and yes, For Jars lids too). I watched a lady (I assume, never know these days) last week bragging about doing 500 jars. I snickered because have well over 2500 and just finished 14 quarts of turkey, 21 quarts of turkey soup, 5 quarts of turkey broth and 2 quarts of hot dogs (yea, who knew?) I’m doing dry beans next; I have five kinds. The question is (finally!!) what am I supposed to do with 2500+ rings? Prepare Hint – when I can’t fill a canner, I “can” jars of well water. Sterile water might be handy when things go south.
The question is (finally!!) what am I supposed to do with 2500+ rings?
That is a personal decision. I have a couple boxes of them in the garage. I also have plenty for many canning sessions hanging on a bungie cord in the pantry