Main Dishes, Pork Mutton Veal

Cheesy Sausage Stromboli

  • 5 cups Flour, all-purpose
  • 2 tablespoons Sugar
  • 2 teaspoons Salt
  • 2 packages Active dry yeast
  • 1 1/2 cups Water, lukewarm
  • 1/2 cups Milk, lukewarm
  • 2 tablespoons Butter or margarine, melted
  • 4 cups Cheese, Mozzarella
  • 3 Eggs
  • 1/4 teaspoons Basil, dried
  • 2 pounds Pork sausage

    • 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 greased bowl, turning once togrease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook sausage until no longer pink; drain and cool. Stirin mozzarella, 2 eggs and basil; set aside. Punch dough down; divide in half.Roll one portion into a 15-in. x 10-in.rectangle on a greased baking sheet. Spoon half of the sausage mixture legthwise down one side of rectangle to within 1 in. of edges. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinklewith Parmesan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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