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Cheesy Sausage Stromboli

 Cheesy Sausage Stromboli
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
16 ServingsPrep: 30 min. + rising Bake: 20 min.

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 Eggland's Best 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

2 of 2

Cheesy Sausage Stromboli (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.