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Double Sausage Stromboli

 Double Sausage Stromboli
When the winter winds blow, my family loves this tuffed bread that I created. Serve it as an appetizer or entree. —Connie Atchley, Westport, Indiana
12-14 ServingsPrep: 20 min. + rising Bake: 20 min.


  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 28 pepperoni slices, chopped
  • 3/4 cup shredded mozzarella or cheddar cheese
  • 1 package (16 ounces) hot roll mix
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons butter, softened
  • 1 egg, beaten
  • 1 tablespoon dried oregano
  • 1-1/2 teaspoons vegetable oil


  • In a large skillet, cook sausage over medium heat until no longer
  • pink; add pepperoni. Drain well and pat dry with paper towels; stir
  • in cheese and set aside.
  • In a large bowl, combine the contents of the roll mix and yeast
  • packets; stir in the water, butter and egg until dough pulls away
  • from side of bowl and holds together. Turn onto a lightly floured
  • surface; knead until smooth and elastic, about 5 minutes. Cover and
  • let rest for 5 minutes.
  • Pat dough into a greased 15-in. x 10-in. x 1-in. baking pan. Spread
  • sausage mixture lengthwise down the center third of dough; sprinkle
  • with oregano. Fold sides over filling; press edges lightly to seal.
  • Cover and let rise until doubled, about 30 minutes.
  • Brush with oil. Bake at 375° for 20-25 minutes or until golden

2 of 2

Double Sausage Stromboli (continued)

Directions (continued)

  • brown. Let stand for 5 minutes before cutting. Yield: 12-14
  • servings.
Nutritional Facts: 1 piece equals 245 calories, 13 g fat (5 g saturated fat), 39 mg cholesterol, 466 mg sodium, 24 g carbohydrate, 1 g fiber, 8 g protein.