Cheesy Sausage Stromboli

Name: Cheesy Sausage Stromboli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 loaves (16 slices each).
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 shredded part-skim mozzarella cheese; 3 large eggs; 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil; 2 tablespoons grated Parmesan cheese

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

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 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.

Nutrition Facts

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

Originally published as Cheesy Sausage Stromboli in Taste of Home June/July 2000

Reviews

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Average Rating:

chefheidi18

Jun 12, 2018

This was tasty. I might try other meats in it just to change it up.
hidecogal

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 wayI also change it up by using ham, beef and pepperoni along with a few veggies of your choose.
cbenne12

Jun 1, 2016

we used wheat flour and it was absolutely fantastic!
changde

Aug 21, 2014

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

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.
LauraManning

Mar 25, 2011

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

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!
margo_wheeler

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.
sewampler

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.
Sascha18

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.