Homemade Sausage Cheese Stromboli Recipe
Yeast dough stuffed with sausage and cheese and baked to perfection.
Servings 16 slices
Calories 289kcal
Ingredients
- 2 teaspoon Yeast Active Dry or Instant
- 1 and ½ cups warm water between 110 and 120 degrees F
- 4 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons canola oil you can also use olive oil or vegetable oil
- 1 pound ground pork sausage any flavor1
- 16 ounces cheddar cheese grated, or your favorite cheese
Instructions
- Sprinkle yeast in 1 and 1/2 cup of warm water that's between 110 and 120 degrees.
- In a mixing bowl, combine flour and salt. With dough hook attachment, drizzle in oil until combined with flour and salt. Add sugar and mix.
- With mixer on low, pour in water/yeast mixture and mix until just combined.
- Coat a seperate mixing bowl lightly with oil.
- Pour dough into oiled bowl and cover bowl tightly with plastic wrap.
- Let dough rise 30 minutes on countertop if you plan to use it immediately. Or, refrigerate it up to 3 days. If refrigerated for later use, take out of refrigerator 20 to 30 minutes before you plan to cook it.
- Divide the dough in to 2 equal parts. Stretch one ball of dough out on a greased cookie sheet. Flatten slightly. Sprinkle cooked and drained sausage evenly over the dough.
- Next, spread the cheese evenly over the sausage. Roll up jellyroll-style starting on the long side.
- Bake in 375° oven until brown about 25-30 minutes. Slice into pinwheels. Serve plain or with maple syrup.
- Yield: Makes 2 - 10-12 inch calzones, 2 strombolis or 2 pizzas
- The dough makes enough for 2 stromoli. Wrap one dough ball in plastic wrap and refrigerate it up to use later.
Nutrition
Calories: 289kcal | Carbohydrates: 50g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 96mg | Fiber: 2g | Sugar: 2g | Calcium: 9mg | Iron: 3mg
