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Sausage and Cheese Stromboli


  • 2 pounds bulk pork sausage
  • 1 medium onion, chopped
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 package (16 ounces) hot roll mix
  • 1 tablespoon butter, melted
  • Picante sauce


  • 1. In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a bowl. Stir in the cheeses, eggs, parsley, salt and hot pepper sauce; cool.
  • 2. Prepare hot roll mix according to package directions. Roll dough into a 17x14-in. rectangle. Spoon filling over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Seal seams and tuck ends under. Place seam side down on a greased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Brush with butter. Let stand for 10 minutes before slicing. Serve with picante sauce.

Nutrition Facts


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