Cheesy Sausage Stromboli Recipe

5 11 24
Cheesy Sausage Stromboli Recipe
Cheesy Sausage Stromboli Recipe photo by Taste of Home
Publisher Photo

Cheesy Sausage Stromboli Recipe

Read Reviews
5 11 24
Publisher Photo
I've had a hundred requests for this recipe over the years. Perfect for brunch or as an evening snack, this sausage-filled bread is not tricky to make—and I never have to worry about storing leftovers! —Vada McRoberts, Silver Lake, Kansas
Featured In: 19 Stromboli Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (120° to 130°)
  • 1/2 cup warm 2% milk (120° to 130°)
  • 2 tablespoons butter, melted
  • 2 pounds bulk pork sausage
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 3 large eggs
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 2 tablespoons grated Parmesan cheese

Directions

In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.
Punch dough down; divide in half. Roll one portion into a 15x10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges.
Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (16 slices each).
Originally published as Cheesy Sausage Stromboli in Taste of Home June/July 2000, p25

Nutritional Facts

1 slice: 370 calories, 18g fat (8g saturated fat), 82mg cholesterol, 702mg sodium, 34g carbohydrate (4g sugars, 1g fiber), 17g protein.

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  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (120° to 130°)
  • 1/2 cup warm 2% milk (120° to 130°)
  • 2 tablespoons butter, melted
  • 2 pounds bulk pork sausage
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 3 large eggs
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 2 tablespoons grated Parmesan cheese
  1. In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
  2. Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.
  4. Punch dough down; divide in half. Roll one portion into a 15x10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges.
  5. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.
  6. Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (16 slices each).
Originally published as Cheesy Sausage Stromboli in Taste of Home June/July 2000, p25

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Reviews forCheesy Sausage Stromboli

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hidecogal User ID: 537730 253805
Reviewed Sep. 7, 2016

"yes, you can make the dough in a bread machine. I do it all the time.Have never made it any other way

I also change it up by using ham, beef and pepperoni along with a few veggies of your choose."

MY REVIEW
cbenne12 User ID: 7424916 248937
Reviewed Jun. 1, 2016

"we used wheat flour and it was absolutely fantastic!"

MY REVIEW
changde User ID: 7168013 73867
Reviewed Aug. 21, 2014

"My family liked the crust but the filling was not as well received. Followed the recipe exactly."

MY REVIEW
justmbeth User ID: 1196484 73865
Reviewed Mar. 24, 2014

"Wonderful! I made half a recipe of this along with a more traditional Stromboli. This was the preferred one hands down. Wish I had made the full recipe."

MY REVIEW
LauraManning User ID: 968398 76859
Reviewed Mar. 25, 2011

"I omitted the basil the 2nd time I made it and liked it better."

MY REVIEW
NicoleAnn User ID: 1697268 69963
Reviewed Feb. 26, 2011

"I use frozen bread dough to make this recipe easier. I also add diced onions and mushrooms to the sausage. This is the most-requested recipe in my house!"

MY REVIEW
margo_wheeler User ID: 1039657 79225
Reviewed Nov. 12, 2010

"One of my husband's favorites. I usually add a can of sliced mushrooms to the sausage. If you don't want to make the dough frozen bread dough can be used."

MY REVIEW
sewampler User ID: 1343927 53379
Reviewed Feb. 9, 2010

"Excellent! Though it takes a few hours prep work due to the dough rising, the actual prep work involved is very minimal. Tastes excellent and looks good as well."

MY REVIEW
Sascha18 User ID: 4667359 77832
Reviewed Jan. 1, 2010

"I loved this. I halved the recipe and it was still huge with plenty of leftovers. I thought it may be a good idea to add some veggies the next time I make it or to just stick with the original. Either way you'll love it."

MY REVIEW
ahattery User ID: 121190 69962
Reviewed Jun. 11, 2009

"I'm sure it can, that is how I'm going to make mine."

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