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Home / Recipes / Spinach and Sausage Stromboli

Spinach and Sausage Stromboli

Spinach and Sausage Stromboli
Spinach and Sausage Stromboli
4.5 / 5  (2 votes, 0 reviews )

Sausage, spinach and cheese make this stomboli recipe a complete meal.

Prep Time: 10 min (not including thaw time)
Bake Time: 45-50 min
Servings: 12
Skills: Intermediate


  1. 1 loaf Rhodes White or Italian bread dough, thawed and risen
    1-12 ounce package frozen spinach souffle, thawed
    5 tablespoons all-purpose flour
    1/2 pound bulk Italian sausage, thoroughly cooked, drained, and crumbled
    1-7 ounce jar roasted red peppers, drained and coarsely chopped
    2/3 cup Monterey Jack cheese, grated
    olive or vegetable oil


Roll bread dough into 10x15 inch rectangle. Combine thawed spinach souffle and flour in a medium bowl; add cooked sausage, peppers, and cheese. Spread mixture on top of dough rectangle to one inch from edges. Roll dough up as for jelly roll, starting at long edge. Place stromboli in center of sprayed baking sheet, keeping seam side down and tucking ends under. Cut several ventilation slits into top of stromboli to allow filling to show through. Cover with sprayed plastic wrap and let rise 30 to 45 minutes. Remove wrap and bake at 350°F 45-50 minutes or until brown. Brush with oil. Allow to cool slightly before slicing. Can be served with a sprinkle of parmesan cheese.

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