Sausage Stromboli Recipe

4 3 5
Sausage Stromboli Recipe
Sausage Stromboli Recipe photo by Taste of Home
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Sausage Stromboli Recipe

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4 3 5
Publisher Photo
"I can't make this scrumptious hot sandwich often enough for my family," notes Julie LeBar from Garden Grove, California.
Recommended: 19 Stromboli Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 25 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 25 min. + standing

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (110° to 115°)
  • 1/4 cup olive oil
  • 1/4 teaspoon salt, divided
  • 2-1/2 to 3 cups all-purpose flour
  • 3/4 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1-1/2 teaspoons Italian seasoning
  • Dash pepper
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons whipped chive and onion cream cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 large egg white, lightly beaten
  • Fennel seed

Directions

In a large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add the oil, 1/8 teaspoon salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5 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, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down.
On a large greased baking sheet, roll dough into an 18x12-in. oval. Spread sausage mixture lengthwise down the center.
Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.
Brush top with egg white; sprinkle with fennel seed. Bake at 400° for 25-30 minutes or until lightly browned. let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Sausage Stromboli in Taste of Home February/March 2002, p63

Nutritional Facts

1 slice: 322 calories, 19g fat (9g saturated fat), 45mg cholesterol, 377mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 10g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (110° to 115°)
  • 1/4 cup olive oil
  • 1/4 teaspoon salt, divided
  • 2-1/2 to 3 cups all-purpose flour
  • 3/4 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1-1/2 teaspoons Italian seasoning
  • Dash pepper
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons whipped chive and onion cream cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 large egg white, lightly beaten
  • Fennel seed
  1. In a large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add the oil, 1/8 teaspoon salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 5 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, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down.
  4. On a large greased baking sheet, roll dough into an 18x12-in. oval. Spread sausage mixture lengthwise down the center.
  5. Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.
  6. Brush top with egg white; sprinkle with fennel seed. Bake at 400° for 25-30 minutes or until lightly browned. let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Sausage Stromboli in Taste of Home February/March 2002, p63

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J Hathaway User ID: 3904958 217591
Reviewed Jan. 11, 2015

"Definitely worth repeating."

MY REVIEW
margaretcreel User ID: 5779458 35644
Reviewed Oct. 17, 2014

"Great, easy to prepare, had left overs for breakfast, and on the run , even delicious cold. Shared with friends."

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[email protected] User ID: 1672743 34302
Reviewed Sep. 12, 2013

"Make these with refrigerated pizza crust to save time. Always a hit!"

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