Stromboli Ring Recipe
Stromboli Ring Recipe photo by Taste of Home
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Stromboli Ring Recipe

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4.5 16 18
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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
Featured In: 19 Stromboli Recipes
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 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: 235 calories, 12g fat (5g saturated fat), 63mg cholesterol, 483mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 12g 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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gregandlory User ID: 6527082 168236
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 :)"

KarenKeefe User ID: 2062961 186138
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!"

Clauzy User ID: 5783371 166953
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."

dreamahay User ID: 6796480 116107
Reviewed Feb. 5, 2014

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

Christopher51 User ID: 7192136 211173
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."

Jolena User ID: 87898 187459
Reviewed Jan. 30, 2014

"I made this last night and it was absolutely delicious! Save yourself a little time when you get home from work and have everything ready to put on the bread. This recipe is even better the next day. You could make lots of variations of this with different meats and spices. I did not have the cheese so I grated and substituted a dried tomato cheddar cheese. It was wonderful!"

Townhomes User ID: 212940 184636
Reviewed Jan. 30, 2014

"Have made this for years. I use turkey Italian sausage. You can not tell the difference.

Add precooked peppers (green and red) and marinara sauce. Delicious."

graumenz User ID: 7300565 166952
Reviewed Jan. 30, 2014

"I've been making this for years. I use Pillsbury bread dough in the refrigerator section, so there is no thawing. I also make into a loaf - fill and roll like a jelly roll cake. So much easier and faster when you are crunched for time."

brownsugar2236 User ID: 6974995 211172
Reviewed Jan. 30, 2014

"I tried this recipe and it was excellent. I have made this several times before and the family loves it. I will be making for Super Bowl Sunday."

Bleugerman User ID: 4133955 101522
Reviewed Jan. 29, 2014

"Delicious! I will be making this again. I plan on taking it to a potluck next week. Thanks for the recipe."

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