Cheesy Sausage Stromboli


Submitted by florentine on 6/30/00

5 C. flour
2 T. sugar
2 tsp. salt
2 pkgs. (1/4 oz each) active dry yeast
1 1/2 C. warm water (120º to 130º)
1/2 C. warm milk (120º to 130º)
2 T. butter melted
2 lbs. bulk pork sausage
4 C. shredded Mozzarella cheese
3 eggs
1 tsp. fresh minced basil or 1/4 tsp. dried
2 T grated Parmesan cheese 


In a mixing bowl, combine flour, sugar, salt and yeast. Add water, milk and butter. Beat on low until well combined.

Turn onto a well floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place till doubled, about 1 hour.

Meanwhile, in a skillet, cook sausage till no longer pink, drain and cool. Stir in Mozzarella, 2 eggs and basil; set aside.

Punch dough down, divide in half. Roll one portion into a 15 x 10 inch rectangle on a greased baking sheet. Spoon half of sausage mixture lengthwise down one side of rectangle to within 1 inch of edges. Fold dough over filling; pinch edges to seal. Cut 4 diagonal slits on top of Stromboli. Repeat with remaining dough and filling.

Beat remaining egg and brush over loaves. Sprinkle with Parmesan cheese.

Cover and let rise until doubled, about 45 minutes.

Bake at 375º for 20-25 minutes or until golden brown. Slice; serve warm

Makes 2 loaves