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Cheesy Sausage Stromboli Recipe

Cheesy Sausage Stromboli Recipe photo by Taste of Home

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I've had a hundred requests for this recipe over the years. Perfect for brunch or as an evening snack, this sausage-filled bread is not tricky to make...and I never have to worry about storing leftovers! -Vada McRoberts, Silver Lake, Kansas

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Cheesy Sausage Stromboli Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 16 Servings

30 20 50

Ingredients

5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1/2 cup warm 2% milk (120° to 130°)
2 tablespoons butter, melted
2 pounds bulk pork sausage
4 cups (16 ounces) shredded part-skim mozzarella cheese
3 eggs
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Directions

In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.
Punch dough down; divide in half. Roll one portion into a 15-in. x 10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges.
Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 370 calories, 18 g fat (8 g saturated fat), 82 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Cheesy Sausage Stromboli in Taste of Home June/July 2000, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Cheesy Sausage Stromboli

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Reviewed on Mar. 25, 2011 by LauraManning

I omitted the basil the 2nd time I made it and liked it better.

Reviewed on Feb. 26, 2011 by NicoleAnn

I use frozen bread dough to make this recipe easier. I also add diced onions and mushrooms to the sausage. This is the most-requested recipe in my house!

Reviewed on Nov. 12, 2010 by margo_wheeler

One of my husband's favorites. I usually add a can of sliced mushrooms to the sausage. If you don't want to make the dough frozen bread dough can be used.

Reviewed on Feb. 09, 2010 by sewampler

Excellent! Though it takes a few hours prep work due to the dough rising, the actual prep work involved is very minimal. Tastes excellent and looks good as well.

Reviewed on Jan. 01, 2010 by Sascha18

I loved this. I halved the recipe and it was still huge with plenty of leftovers. I thought it may be a good idea to add some veggies the next time I make it or to just stick with the original. Either way you'll love it.

Reviewed on Jun. 11, 2009 by ahattery

I'm sure it can, that is how I'm going to make mine.

Reviewed on Nov. 07, 2008 by ineztk

can the dough be made in a bread machine?