Thursday, July 24, 2008
Cheesy Sausage Stromboli
I first tried this recipe a couple of years ago and we think it is really delicious. I use half whole wheat flour and turkey sausage to make it healthier...
and since the loaves are really huge, I half the recipe if I'm making it for just our family, and we eat it for two dinners.
5-6 cups flour
2 T. sugar
2 t. salt
2 pkgs yeast (or 2 T. bulk yeast)
1 1/2 cups warm water (120-130 degrees)
1/2 cup warm milk (120-130 degrees)
2 T. melted butter (or use canola oil)
2 lbs bulk pork sausage (or turkey sausage)
4 cups (16 oz) shredded mozzarella cheese
1 t. minced fresh basil or 1/4 t. dried basil
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, 6-8 minutes. Place in a well-greased bowl, turning once to grease top. Cover and place in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook sausage until 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 in x 10 in rectangle. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges. Fold dough over filling; pinch edges to seal. Cut 4 diagonal slits on top of stromboli. Repeat with remaining dough and filling. Place loaves on a greased baking sheet.
Cover and let rise for 15-30 more minutes. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese.
Bake at 375 for 20-25 minutes or until golden brown. Slice; serve warm.
See how huge these loaves are? You wouldn't believe how heavy this cookie sheet is!