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Cheesy Sausage Stromboli Recipe

Cheesy Sausage Stromboli Recipe

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. YIELD: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


  • 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).

Nutritional Facts

1 slice: 370 calories, 18g fat (8g saturated fat), 82mg cholesterol, 702mg sodium, 34g carbohydrate (4g sugars, 1g fiber), 17g protein .

Reviews for Cheesy Sausage Stromboli

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Reviewed Jun. 1, 2016

"we used wheat flour and it was absolutely fantastic!"

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."

Reviewed Feb. 9, 2010

"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 Jan. 1, 2010

"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 Jun. 11, 2009

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

Reviewed Nov. 7, 2008

"can the dough be made in a bread machine?"

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Wine Pairings

Light-Bodied White Wine

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