- 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
- 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).
Reviews forCheesy Sausage Stromboli
"we used wheat flour and it was absolutely fantastic!"
"My family liked the crust but the filling was not as well received. Followed the recipe exactly."
"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."
"I omitted the basil the 2nd time I made it and liked it better."
"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!"
"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."
"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."
"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."
"I'm sure it can, that is how I'm going to make mine."