Real Recipes From Real Home Cooks ®

sausage stromboli

Recipe by
Chrissy Hackley
Vestal, NY

Just down right good food! Well worth the time and without a lot of effort. Amazing hot out of the oven or as cold leftovers! Packs great for picnics too! This is how my family loves Stromboli! Easily doubled too!

yield 4 -6
prep time 2 Hr 10 Min
cook time 25 Min
method Bake

Ingredients For sausage stromboli

  • 3 1/2 c
    all purpose flour
  • 1/2 Tbsp
  • 1 Tbsp
  • 1 tsp
  • 3/4 c
    warm water
  • 1/4 c
    warm milk
  • 2 Tbsp
    butter, melted
  • 1 lb
    bulk pork sausage, any flavor you want
  • 1/2
    red bell pepper, chopped
  • 1/2
    green bell pepper, chopped
  • 1/2 md
    onion, chopped
  • 2 c
    shredded cheese, your choice
  • 1/2 tsp
    dried basil
  • 2 lg
    eggs, lightly beaten
  • 1 lg
  • 2 Tbsp
    grated parmesan cheese
  • 1 Tbsp
  • 1 tsp
    dried italian seasoning blend

How To Make sausage stromboli

  • Dry ingredients mixed, liquid ingredients pour ontop
    Using a stand mixer, in the bowl combine 3 cups flour, yeast, sugar, and salt. Pour in the water, milk, and butter.
  • Scrape down edges now when it looks like this.
    With dough hook attachment, mix on medium until it starts to combine. Stop mixer, scrape down sides. Start mixer on lowest setting and let mix/knead for 8 minutes. If dough is too sticky add rest of flour, stopping one more time to scrape down sides. Continue for the 8 minutes of "kneading" with dough hook, on low.
  • Dough mixed/kneaded, turned over in a greased bowl, ready to rise
    Grease a medium mixing bowl. Place dough in bowl, turning to coat in grease. Cover with towel and let rise until doubled, about an hour depending on how warm your kitchen is. (I have a bread proofing function on my oven, it reduced rise time to just 30 minutes)
  • In this batch, I  used some leftover provolone slices, that I cut into smaller pieces, and shredded 4 ounces of New York Sharp Cheddar Cheese.
    While dough is rising, make filling. In a skillet, over medium heat, cook and crumble sausage until cooked through. Stir in peppers and onion and cook for 3 minutes more. Drain any excess fat. Let cool for 15 minutes. Combine it with the 2 eggs, cheese, and basil. Set aside.
  • Dough rolled out and placed on a parchment lined baking sheet
    When dough has doubled, punch it down and turn out onto floured surface. Work into an oval shape. Roll out to 10×15. Transfer to a baking sheet that is either lined with parchment or greased.
  • Filling in center of dough
    Spoon filling into center of dough, leaving about 2 inches of dough on all sides.
  • Dough folded over filling and pinched seams together
    Fold dough up over filling, pinching to seal together. Turn over so it is seam side down.
  • Filled dough, flipped and ready for second rise.
    Cover with clean towel and let rise for 45 minutes. Preheat oven to 375°f.
  • Finished final rise, brushed with egg wash, sprinkled with Italian seasoning blend and parmesan cheese, and ready for oven!
    Beat final egg with the 1 tablespoon of water. Brush over top and sides. Make 4 even slits across the top with a sharp knife. Sprinkle with Italian seasoning then sprinkle with parmesan cheese.
  • Baked stromboli to golden perfection!
    Bake in preheated oven at 375°f for 20-25 minutes, or until golden brown.
  • 11
    Let rest 10 minutes before slicing. Enjoy!

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