Stromboli Ring Recipe
- 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
- 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.
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.
Reviews for Stromboli Ring
"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 :)"
"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!"
"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."
"I added onions black olives and jalapeno peppers... It was yummy!"
"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."
"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!"
"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."
"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."
"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."
"Delicious! I will be making this again. I plan on taking it to a potluck next week. Thanks for the recipe."
"Thawed bread dough is just that, bread dough you've let thaw overnight. It's usually not necessary to let it rise unless the recipe instructs you to do that. Hope that helps, Sue Stetzel Community Manager, Taste of Home"
"I make a similar Stromboli sandwich with cold cuts, this sausage version is excellent. Everyone wants the recipe. I use a tiny bit of ricotta in with the sausage mixture to give it a little creaminess. Using frozen bread dough from the grocery store makes it a snap, just follow the directions on the bag."
"Can someone please end a dispute among friends....... when it says frozen bread dough "thawed"...does that mean leave it in the fridge overnight until it's thawed...or does that mean thaw it and then actually let it raise and roll it out? We disagree!!"
"I too have been making this for many years. I make it with pepperoni also however, you need to drop the pepperoni in boiling water for a minute or two before and then dry it out. This de-fats it and make the stromboli less fattening. I also have added cooked onions and peppers to the equation. These too need to be pre-cooked and patted dry before making the loaf. All this can be done ahead of time. Can be made ahead, partially cooked then frozen. Thaw completely before baking. Even different kinds of cheese make this a very variable recipe."
"I have made this many times as an appetizer for football gatherings. It is so easy to prepare and one of the first platters empty. Thank you submitter. I like it as written and have changed it up with Italian sausage and pepper jack cheese for a nice kick. "
"I do not loke food that I have never eaten befor, however I made this stromboni I did like it. I will make it again as my fanily and I did like it. thanks. firstname.lastname@example.org"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.