Delicious Sausage and Cheese Stromboli

Sausage and Cheese Stromboli

The first time I made Sausage and Cheese Stromboli, it was a quiet Sunday afternoon, and I wanted something hearty and comforting. There’s something so satisfying about the process of making stromboli. As I prepared the dough for my Sausage and Cheese Stromboli, I could already imagine the rich, savory flavors coming together. The scent of yeast rising always fills my kitchen with a warmth that feels like a hug.

The Magic of Dough

Making the dough for this Sausage and Cheese Stromboli is like creating a blank canvas for something extraordinary. As the yeast bubbled up in the warm water, I knew it was ready to bring the dough to life. Mixing the flour, salt, and a touch of sugar, I added the yeast mixture and let the dough hook do its work. Kneading the dough by hand, feeling it become smooth and elastic, always reminds me why I love baking. After letting it rise, it was time to roll it out, the perfect base for my Sausage and Cheese Stromboli masterpiece.

Filling with Flavor

The filling for my Sausage and Cheese Stromboli is where the real fun begins. Cooking the sausage, I could already tell that this was going to be a crowd-pleaser. The aroma of the sizzling sausage filled the kitchen, and I couldn’t resist sneaking a taste. I spread the sausage evenly over the rolled-out dough, followed by a generous layer of mozzarella cheese. Rolling it up like a jellyroll, I knew that each slice of this Sausage and Cheese Stromboli would be packed with flavor, with the gooey cheese melting into the savory sausage.

Baking to Perfection

Finally, it was time to bake the Sausage and Cheese Stromboli. As it baked, the kitchen filled with the irresistible smell of freshly baked bread, mingling with the savory notes of sausage and cheese. When it came out of the oven, golden brown and perfectly crisp, I let it cool just enough to slice it into pinwheels. Each bite of my Sausage and Cheese Stromboli was a delicious combination of crunchy crust, tender dough, and rich filling. It’s one of those recipes that brings pure joy, whether I’m serving it at a family dinner or enjoying a slice as a snack.

Chef’s Notes- Sausage and Cheese Stromboli

• Temperature Check: Ensure the water used to activate the yeast is between 110-120°F. Too hot, and you risk killing the yeast; too cold, and the yeast won’t activate properly.
• Kneading Tips: If kneading by hand, look for a dough that’s smooth, elastic, and slightly tacky to the touch but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
• Resting the Dough: The dough should be placed in a warm, draft-free area for the first rise. If your kitchen is cool, you can place the dough in an oven with just the light on for gentle warmth.
• Filling Variations: Feel free to experiment with different cheeses and sausages. For a spicy kick, try using pepper jack cheese and spicy Italian sausage.
• Rolling Technique: When rolling the stromboli, ensure the seam is tightly pinched and placed on the bottom to prevent it from unrolling during baking.
• Preventing Sogginess: If your sausage is particularly fatty, drain it well or pat it dry with paper towels after cooking to prevent the dough from becoming soggy.
• Crispier Crust: For an extra-crispy crust, brush the stromboli with an egg wash (1 beaten egg with a splash of water) before baking.
• Freezing Tips: If you plan to freeze the stromboli, do so after assembling but before baking. Wrap tightly in plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight, then bake as directed.

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Sausage and Cheese Stromboli

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Course: Main Course, SnackCuisine: American, ItalianDifficulty: Medium

Servings

8

slices

Prep time

40

minutes

Cooking time

30

minutes

Calories

289

kcal

Resting Time

30

minutes

Total time

1

hour 

40

minutes

Get ready to wow your taste buds with this mouthwatering Sausage and Cheese Stromboli! Perfectly baked yeast dough stuffed with savory sausage and gooey cheese, this recipe is a hit for any meal. Whether you’re hosting a dinner party or just craving something delicious, this stromboli is sure to impress. Follow these simple steps to create a dish that’s both satisfying and easy to make!

Ingredients

• Yeast Mixture

• 2 teaspoons active dry yeast

• 1 ½ cups warm water (110-120°F)

• Dry Ingredients

• 4 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• Wet Ingredients

• 3 tablespoons canola oil (or olive oil)

• Filling

• 1 pound ground turkey sausage (or any preferred flavor)

• 2 cups shredded mozzarella cheese (or your favorite cheese)

• Alternative Ingredients:

• Ground turkey sausage can be replaced with chicken sausage or vegetarian sausage for a meat-free option.

• Mozzarella cheese can be substituted with provolone or a dairy-free cheese alternative.

Directions

• Prepare Yeast Mixture – Dissolve the active dry yeast in warm water (110-120°F). Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the all-purpose flour and salt.
• Combine Wet Ingredients – Using a stand mixer with a dough hook attachment, drizzle in the canola oil while mixing the flour and salt mixture. Gradually pour in the yeast mixture and mix on low speed until the dough starts to come together.
• Knead Dough – Continue kneading the dough for about 5-7 minutes until it becomes smooth and elastic. Lightly coat another mixing bowl with oil and transfer the dough into it. Cover tightly with plastic wrap and let it rise for about 30 minutes at room temperature.
• Prepare Filling – While the dough is rising, cook the ground turkey sausage in a skillet over medium heat until fully cooked. Drain any excess fat. Divide the dough into two equal parts. On a greased baking sheet, stretch one ball of dough into a rectangle.
• Assemble Stromboli – Evenly spread the cooked sausage over the dough, followed by an even layer of shredded mozzarella cheese. Roll up the dough jellyroll-style starting from the long side. Place seam-side down on the baking sheet. Repeat with the second dough ball if desired.
• Serve – Preheat the oven to 375°F. Bake the stromboli for about 25-30 minutes or until golden brown. Allow the stromboli to cool slightly before slicing into pinwheels. Serve plain or with marinara sauce for dipping.

Equipment

• chef’s knife
• cutting board
• stand mixer
• Baking sheet
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 289kcal
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 293mg
• Potassium: 96mg
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 2g
• Protein: 8g
• Vitamin A: 100IU
• Vitamin C: 0mg
• Calcium: 100mg
• Iron: 3mg

FAQs- Sausage and Cheese Stromboli

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch down the dough, cover it tightly, and refrigerate. Allow the dough to come to room temperature before proceeding with the recipe.

Can I use store-bought pizza dough instead of making it from scratch?

Absolutely! Store-bought pizza dough is a convenient alternative if you’re short on time. Just make sure to let it come to room temperature before rolling it out.

How can I ensure my stromboli doesn’t get soggy?

To avoid sogginess, make sure to drain any excess fat from the cooked sausage and pat it dry. Also, avoid overloading the stromboli with too much filling.

What are some good dipping sauces for this stromboli?

Marinara sauce is a classic choice, but you could also try garlic butter, ranch dressing, or a spicy aioli for a different twist.

Can I add vegetables to the filling?

Yes! Vegetables like bell peppers, onions, spinach, or mushrooms can be added. Just make sure to cook and drain them first to avoid adding extra moisture to the stromboli.