Stromboli Ring Recipe
Stromboli Ring Recipe photo by Taste of Home

Stromboli Ring Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 12 servings


  • 1 pound bulk Italian sausage
  • 1-1/2 cups (6 ounces) shredded Monterey Jack or part-skim mozzarella cheese
  • 2 large eggs, divided use
  • 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

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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