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Stromboli Ring

 Stromboli Ring
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
12 ServingsPrep: 20 min. + rising Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese.
  • Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 350° for 28-32 minutes or until golden brown. Serve with

2 of 2

Stromboli Ring (continued)

Directions (continued)

  • marinara sauce if desired. Yield: 12 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.