ITALIAN SAUSAGE STROMBOLI (AKA SAUSAGE BREAD)
I wanted to use up some left-overs and had some frozen pizza dough and this is the result. This is really tasty and can be used as a main dish or as an appetizer.
Provided by Karen..
Categories Breads
Time 55m
Yield 16 slices
Number Of Ingredients 8
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!
SAUSAGE STROMBOLI
"I can't make this scrumptious hot sandwich often enough for my family," notes Julie LeBar from Garden Grove, California.
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 322 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 377mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
ITALIAN SAUSAGE STROMBOLI APPETIZERS
Straight from the Johnsonville kitchen to mine and yours! A great little appetizer for the upcoming Super Bowl! Though I have not made these yet, I have made similar and have always enjoyed Johnsonville products, so I am posting this is good faith that they are good! Will be making them soon to test the recipe! :D In the meantime, if you happen to make them before me, let me know how they are! Enjoy!! :D (Photo for now is from Johnsonville, but will post my own soon.)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Cheese Appetizers
Number Of Ingredients 8
Steps:
- In a skillet, brown sausage until no longer pink; drain. On a lightly floured surface, roll bread dough to a 16-in. x 12-in. rectangle. Transfer dough to a greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with the sausage, peppers, olives and cheese. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds. Bake at 400ºF for 20-25 minutes or until golden brown. Let stand 10 minutes before slicing. Note: I've found that the best way to thaw frozen bread dough loaves, is to wrap them frozen with plastic wrap and refridgerate overnight. The next morning they are perfectly thawed but not risen.
ULTIMATE ITALIAN STROMBOLI
Make and share this Ultimate Italian Stromboli recipe from Food.com.
Provided by silversparkles111
Categories Breads
Time 3h20m
Yield 6 Stromboli
Number Of Ingredients 21
Steps:
- Dough:.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- To make the Stromboli:.
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
- In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
- Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
Nutrition Facts : Calories 926.7, Fat 51.7, SaturatedFat 23.5, Cholesterol 166.4, Sodium 2700.9, Carbohydrate 58.6, Fiber 3.4, Sugar 4.1, Protein 54.6
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