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Cheesy Sausage Stromboli


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  • 5 c flour
  • 2 T sugar
  • 2 t salt
  • 2 pkgs (1/4oz each) active dry yeast
  • 1-1/2 c warm water
  • 1/2 c warm milk
  • 2 T butter melted
  • 2 lbs sausage
  • 4 c (16oz) shredded mozzarella cheese
  • 3 eggs
  • 1 t minced fresh basil or 1/4t dried basil
  • 2 T grated parmesan cheese


Servings 2


Step 1

In a mixing bowl, combine flour, sugar, salt and yeast. Add water, milk, and butter; beat on low until well combined. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile in a skillet, cook sausage until no longer pink; drain and cool. Stir in mozzarella, 2 eggs and basil; set aside. Punch dough down; divide in half. Roll one portion into a 15x10 rectangle on a greased baking sheet. Spoon half the sausage mixture lengthwise down one side of rectangle to within 1 inch of edges. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and sausage mixture. Beat remaining egg; brush over loaves. Sprinkle with parmesan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Slice and serve warm.

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