Sausage Stromboli Recipes

ITALIAN SAUSAGE STROMBOLI (AKA SAUSAGE BREAD)

Steps:

• Lay pizza dough on a lightly floured surface so it can rest.
• Slice Italian sausage into 1/2 inch slices; fry in a 10" skillet over medium heat until browned, about 10 minutes.
• Add 1/2 cup water, peppers and onions; bring to boil and cover.
• Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and sausage is heated through.
• Drain liquid from skillet and sprinkle sausage mixture with Italian seasoning; set aside.
• ***If you have leftover sausage, onions and peppers, like I did, you just need to warm it up***.
• Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
• Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17.
• Sprinkle with sausage mixture, then the cheeses.
• Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go.
• Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees.
• Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat.
• After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired.
• Enjoy!

CHEESY SAUSAGE STROMBOLI

Steps:

• 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, 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 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. , 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. , Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm.

SAUSAGE STROMBOLI

Steps:

• Cook sausage over medium heat until no longer pink, drain.
• Return to pan and add tomato sauce, green pepper, garlic, & Italian seasoning.
• Spread mixture onto unrolled French loaf on a greased baking sheet.
• Combine sour cream & cream cheese and spread over sausage mixture.
• Sprinkle with cheeses.
• Fold one long side of dough over filling, then fold the other side over dough.
• Pinch seam & ends to seal.
• Cut slits in the top so it cooks through.
• Bake at 375 for 20-25 minutes.

HEARTY SAUSAGE STROMBOLI

Steps:

• In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, Parmesan cheese, salt, oregano, garlic and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. , Meanwhile, cut top third off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , Line bottom half with three mozzarella cheese slices; top with sausage mixture and remaining cheese. Replace bread top. Wrap sandwich loaf in foil. , Bake at 400° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing.

SAUSAGE STROMBOLI

Steps:

• 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.

STROMBOLI

Steps:

• For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
• Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
• For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
• Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
• Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
• Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
• Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

SIMPLE STROMBOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
• Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

SAUSAGE AND CHEESE STROMBOLI

Steps:

• 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. , 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.