Cheesy Sausage Stromboli
List of 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 degrees)
- 2 tablespoons butter or margarine
- 2 pounds bulk pork sausage
- 4 cups (16 ounces) shredded mozzarella cheese
- 3 eggs
- 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
Instructions
- In a mixing bowl, combine 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 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 15-in. x 10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectanagle to within 1-in. of edges.
- Fold dough over filing; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with rermaining dough and filling.
- Beat remaining egg; brush over loaves. Sprinkle with Parmesan. Cover and let rise unil doubled about 45 minutes. Bake at 375 for 20-25 minutes or until golden brown. Slice and serve warm.
- Yield: 2 loaves.
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