Cheesy Sausage Stromboli Recipe
Cheesy Sausage Stromboli Recipe photo by Taste of Home

Cheesy Sausage Stromboli Recipe

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4.5 9 23
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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
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 16 servings


  • 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

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.


  1. In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
  2. 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.
  3. Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.
  4. 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.
  5. 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.
  6. 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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Reviewed Aug. 21, 2014

"My family liked the crust but the filling was not as well received. Followed the recipe exactly."

Reviewed Mar. 24, 2014

"Wonderful! I made half a recipe of this along with a more traditional Stromboli. This was the preferred one hands down. Wish I had made the full recipe."

Reviewed Mar. 25, 2011

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

Reviewed Feb. 26, 2011

"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 Nov. 12, 2010

"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."

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