- 2 pounds bulk pork sausage
- 1 medium onion, chopped
- 1/2 cup shredded Colby-Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1 package (16 ounces) hot roll mix
- 1 tablespoon butter, melted
- Picante sauce
- In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a bowl. Stir in the cheeses, eggs, parsley, salt and hot pepper sauce; cool.
- Prepare hot roll mix according to package directions. Roll dough into a 17-in. x 14-in. rectangle. Spoon filling over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Seal seams and tuck ends under. Place seam side down on a greased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Brush with butter. Let stand for 10 minutes before slicing. Serve with picante sauce. Yield: 8-10 servings.
Originally published as Cheesy Sausage Stromboli in Country Woman Christmas Annual 2003, p14
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