Stromboli Ring Recipe
Stromboli Ring Recipe photo by Taste of Home

Stromboli Ring Recipe

Publisher Photo
A friend shared this recipe with me many years ago. It's so incredibly good, I guarantee it will disappear at your next party!—Barrie Peagler, Scottsdale, Arizona
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 12 servings


  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1-1/2 cups (6 ounces) shredded Monterey Jack or part-skim mozzarella cheese
  • 2 eggs
  • 1/2 teaspoon Italian seasoning
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 tablespoon grated Parmesan cheese
  • Marinara sauce, warmed, optional

Nutritional Facts

1 slice (calculated without marinara sauce) equals 235 calories, 12 g fat (5 g saturated fat), 63 mg cholesterol, 483 mg sodium, 19 g carbohydrate, 2 g fiber, 12 g protein.


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.
  2. On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  3. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.
  4. Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 12 servings.
Originally published as Stromboli Ring in Taste of Home Christmas Annual Annual 2009, p77

Nutritional Facts

1 slice (calculated without marinara sauce) equals 235 calories, 12 g fat (5 g saturated fat), 63 mg cholesterol, 483 mg sodium, 19 g carbohydrate, 2 g fiber, 12 g protein.

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 Sep. 12, 2014

Made according to directions only I used a french bread recipe in my bread maker on dough cycle. Immediately after the dough cycle (1 1/2 hrs) I rolled it out and completed the recipe. I didn't let it rise again, just stuck it in the oven. It was EXCELLENT! Very Good! I would suggest that it is served with the optional marinara. I think it adds a lot. All four of us loved it. Will become a staple :)

Reviewed Jul. 29, 2014

I added pepperoni and green peppers. Really, you can add any of your favorites! It turned out superb! Easy, displays well and a guaranteed crowd pleaser!

Reviewed Feb. 24, 2014

It was very tasty, i added roasted red peppers .. i did have trouble rolling out the bread dough.. will probably use pizza dough next time.. more pliable.

Reviewed Feb. 5, 2014

I added onions black olives and jalapeno peppers... It was yummy!

Reviewed Jan. 30, 2014

This is fair to midland at best. I made this last night and I got scolded. My wife wanted to know if I was having an off-night; it was not my usual. She didn't like it at all. I did, however, find the inclusion of an egg as a binder for the meat and cheese rather interesting. I would suggest that if folks don't have the time to make the dough, find a grocery store with its own bakery. Chances are that they will have refrigerated dough on hand. I make a pizza dough for my Stromboli, which is stupid simple to make and can be made ahead of time and refrigerated. A good pizza dough does make a difference. I also use a good quality of pepperoni, which I slice thinly, about 1/2 lb. or so of good quality Italian sausage, diced green peppers and onions, a little garlic powder, Italian herbs and a good shredded mozzarella. I either egg-wash the top of the loaf or brush on a little EVOO, then top the loaf with sesame seeds and bake.

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