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Mon, Jan 18 2016 post by Amber From dessertnowdinnerlater

Sausage Stromboli

Talk about a delicious hot dinner or perfect appetizer for football season! This sausage stromboli feeds a crowd and is super simple to make.

This sausage stuffed stromboli sandwich feeds a crowd! Perfect for family dinner or to munch on during the big game!

This sausage stuffed stromboli sandwich feeds a crowd! Perfect for family dinner or to munch on during the big game!

Hello! It's Amber from Dessert Now, Dinner Later! I'm so excited to share today's recipe with you! Talk about a delicious hot dinner or perfect appetizer for football season! This sausage stromboli feeds a crowd and is super simple to make. The smells coming from your kitchen will have you ready to chow down as soon as it comes out of the oven. 

This sausage stromboli is almost like a hearty meat pizza, without the sauce, because you actually dip it in marinara sauce, which makes it so much fun to eat!

This sausage stuffed stromboli sandwich feeds a crowd! Perfect for family dinner or to munch on during the big game!

Let's show you how to make it! You will need 1 loaf of Rhodes White Bread, 1 pound of Italian sausage, 1 & 1/2 cups of shredded cheese, 2 eggs, 1/2 tsp Italian seasoning, and parmesan cheese to sprinkle on top.

Sausage Stromboli

Brown sausage and drain. Stir in cheese, 1 of the eggs, beaten, and Italian seasoning. Set aside while preparing dough.

Sausage Stromboli

On a counter sprayed with non-stick cooking spray or a silicone baking mat, roll the Rhodes loaf into a large 18x16-inch rectangle.

Sausage Stromboli

Spoon sausage mixture onto dough and spread evenly to within 1/2 inch of edge. Roll dough up starting on a long side. Pinch to seal seam.

Sausage Stromboli

Place, seam side down, on sprayed baking sheet to form a circle. Pinch ends together. Place an oven safe bowl in the center of the ring to help retain the circle in the middle.
Sausage Stromboli

Make cuts with scissors all the way around the outside of the ring. The cuts should be about 1 inch apart and two thirds of the way into the ring.

Sausage Stromboli

Whisk the remaining egg and brush it over the ring. Sprinkle with parmesan cheese and cover with sprayed plastic wrap. Let rise until double in size. 

Sausage Stromboli

Remove wrap and bake at 350°F 25-30 minutes or until golden brown. Serve with marinara sauce for dipping.

This sausage stuffed stromboli sandwich feeds a crowd! Perfect for family dinner or to munch on during the big game!

I hope you love this dinner/game day recipe as much as our family did! It's great as leftovers too!


Sausage Stromboli

Ingredients:

  • 1 Loaf Rhodes Bread Dough, 12 Rhodes Dinner Rolls or 8 Rhodes Texas Rolls, thawed to room temperature
  • 1 pound ground Italian Sausage
  • 1 1/2 cups grated cheddar cheese
  • 2 eggs
  • 1/2 teaspoon Italian seasoning
  • parmesan cheese, to sprinkle on top
  • marinara sauce for dipping


Instructions:

  1. Brown sausage and drain. Stir in cheese, 1 of the eggs, beaten, and Italian seasoning. Set aside while preparing dough. 
  2. On a counter sprayed with non-stick cooking spray roll loaf or combined rolls into an 18x16 inch rectangle. Spoon sausage mixture onto dough and spread evenly to within 1/2 inch of edge. Roll dough up starting on a long side. Pinch to seal seam. Place, seam side down, on sprayed baking sheet to form a circle. Pinch ends together. 
  3. Make cuts with scissors all the way around the outside of the ring. The cuts should be about 1 inch apart and two thirds of the way into the ring (place an oven safe bowl in the center of the ring to help retain the circle in the middle). Whisk the remaining egg and brush it over the ring. Sprinkle with parmesan cheese and cover with sprayed plastic wrap. Let rise until double in size. 
  4. Remove wrap and bake at 350°F 25-30 minutes or until golden brown. Serve with marinara sauce for dipping.


Posted in Amber, Main Dish
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Sausage Stromboli

Servings: 8-10 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 30 min

A delicious stuffed sandwich to feed the whole family.

Sausage Stromboli
3.0 / 5  (3 votes, 3 reviews )

Ingredients

1 Loaf Rhodes Bread Dough, 12 Rhodes Yeast Dinner Rolls or 8 Rhodes Texas Rolls, thawed to room temperature
1 pound ground Italian Sausage
1 1/2 cups grated cheddar cheese
2 eggs
1/2 teaspoon Italian seasoning
parmesan cheese, to sprinkle on top
marinara sauce for dipping

Instructions

Brown sausage and drain. Stir in cheese, 1 of the eggs, beaten, and Italian seasoning. Set aside while preparing dough.

On a counter sprayed with non-stick cooking spray roll loaf or combined rolls into an 18x16 inch rectangle. Spoon sausage mixture onto dough and spread evenly to within 1/2 inch of edge. Roll dough up starting on a long side. Pinch to seal seam. Place, seam side down, on sprayed baking sheet to form a circle. Pinch ends together.

Make cuts with scissors all the way around the outside of the ring. The cuts should be about 1 inch apart and two thirds of the way into the ring (place an oven safe bowl in the center of the ring to help retain the circle in the middle). Whisk the remaining egg and brush it over the ring. Sprinkle with parmesan cheese and cover with sprayed plastic wrap. Let rise until double in size.

Remove wrap and bake at 350°F 25-30 minutes or until golden brown. Serve with marinara sauce for dipping.

3 Comments

Bernard said on Jan 18, 2016
Hello from Quebec City (Canada)
Thank you for your recipes!
For the Sausage Stromboli, how long it takes to rise until double in size?
Pattycakes said on Jan 28, 2016
I used to make something similar using frozen bread dough loaves. I'd take them out of the freezer in the morning, rub them down with olive or vegetable oil, then put them in a covered baking dish. They would defrost and rise at the same time, and by dinner time they'd be ready to use. The purpose of the oil is so the dough doesn't dry out and crack while it's thawing/rising... it doesn't roll out right when it cracks. I learned this the hard way. Good luck!
Kelly said on Jan 22, 2016
This looks incredible!! I love how easy it is to make!
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