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Italian Sausage Stromboli

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Italian Sausage Stromboli
2008-07-25 Appetizer
3 98

Italian sausage, basil cheese and cooked spinach are wrapped in a bread dough with Italian seasoning.

  • Servings: 8 to 10, 3 slices per serving


1 cup Water, plus more if needed
1 tsp Sugar
1 Tbsp Olive Oil
1 tsp Salt
Cups All-purpose Flour
1 cup Bread Flour
1½ tsp Italian Seasoning
2¼ tsp Active Dry Yeast, 1 pkg.
For Stromboli Filling:
1¼ cups Shredded Basil Cheese
1¼ cups Italian Sausage, cooked and drained
1¼ cups Chopped Fresh Spinach, wilted over heat
Chopped Basil & 1 Beaten Egg Yolk, for top of bread
Shredded Basil Cheese
Marinara Sauce, for dipping


For the stromboli dough, add the ingredients listed in the order given to your bread machine and set on the dough cycle. Watch the dough as the cycle starts and add a little more liquid or flour, if needed. The dough should be fairly loose and pliable. When the dough cycle is complete, put the dough in the fridge for at least 2 hours or up to 2 days. You'll be using the dough cold.

Preheat the oven to 450. To assemble the stromboli, cut the cold dough into thirds. Roll one portion of dough into a 1/4-inch-thick rectangle, 9x12", on an un-floured surface. Dust your rolling pin with flour but not the work surface. Leave 1 inch without filling on one side, 2 inches on the other side. Sprinkle heaping 1/3 cup cheese evenly over the dough. Follow with 1/3 of the cooked sausage and 1/3 of the cooked spinach. Begin rolling the dough over the fillings, tucking them in as you go. Pinch the dough to seal the seam. Place seam side down on a baking sheet covered with parchment paper. Brush with egg. Make a few shallow vents with a sharp knife. Sprinkle with herbs. Repeat with other dough. Bake in a hot oven 10-12 minutes. Sprinkle with additional cheese. Return to oven 4 to 6 more minutes until golden brown. Let cool slightly and cut on bias with a serrated knife, OR let cool completely, cut and serve at room temperature. Serve with marinara dipping sauce.