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
- 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 large eggs
- 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
- 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 15x10-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).
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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