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Cheesy Sausage Stromboli

Total Time

Prep: 30 min. + rising Bake: 20 min.

Makes

2 loaves (16 slices each)

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
Cheesy Sausage Stromboli Recipe photo by Taste of Home
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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, divided use
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 2 tablespoons grated Parmesan cheese

Directions

  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, 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 1 portion into a 15x10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down 1 side of rectangle to within 1 in. of edges.
  5. Fold dough over filling; pinch edges to seal. Cut 4 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.

Nutrition 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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