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sausage mushroom stromboli

(1 RATING)
56 Pinches
anbtriangle avatar
San Francisco, CA
Updated on Jan 13, 2011

I made these rolls for my guys and I was amazed how much they loved them. The jelly roll process is actually quite easy once you have gently rolled or massaged the dough to the right size - it might not look like much going into the oven but when you remove from the oven, it is a work of art!

prep time 15 Min
cook time 20 Min
method ---
yield 10 serving(s)

Ingredients

  • 1 - frozen bread dough, thawed
  • 1 package bulk italian sausage (16 oz tube)
  • 1 tablespoon olive oil, extra virgin
  • 1/2 - onion, diced
  • 4 ounces mushrooms, pref. baby bella, finely chopped
  • 1 cup basil leaves, finely shredded
  • 2 teaspoons salt
  • 1/4 teaspoon gr black pepper
  • 1/4 teaspoon red pepper flakes (opt.)
  • 1 cup parmesan cheese
  • TOPPING
  • 1 - egg yolk, beaten
  • 1 teaspoon water
  • 1 teaspoon dried italian herbs
  • SAUCE FOR SERVING
  • 1/2 cup marinara sauce, warmed

How To Make sausage mushroom stromboli

  • Step 1
    Preheat oven to 375 degrees. Cook sausage in saute pan, being careful not to overcook, and chopping up during the cooking process. Place into a bowl to cool slightly. In same saute pan, remove any leftover grease. Add in olive oil and when heated, lightly saute the onions for 2 mins, then add in the chopped mushrooms and continue saute for another minute. Add vegetables to bowl with the sausage. Add basil, salt, pepper, and pepper flakes to sausage mixture and blend well.
  • Step 2
    Cut bread dough in half. Use flour lightly to coat any sticky ends or areas and roll each half out to 9"x12" sizes. Place half of sausage mixture on each dough piece, keeping a 3/4" outside border free of the mixture. Sprinkle 1/2 c. of parmesan cheese on each dough piece. From the short end, roll each dough in a jelly roll fashion, ending with the seam on the underside, and pinching or patting the ends closed. Blend the egg yolk with the water and glaze each dough loaf, followed by a sprinkling of the Italian dry herbs. Gently cut 2 or 3 vents into the top of each loaf. Bake in preheated oven for about 20 minutes till loaves are light golden brown. Remove from oven and allow to cool for about 10 minutes before cutting into slices. Serve with warmed marinara sauce on the side.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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