This was absolutely delicious! I used ground pork instead of sausage and sauteed onion and garlic with the pork to add flavor. I also cut the recipe in half and we still got two meals out of it. It is an easy recipe to make, but is time consuming because of the rising. Well worth the wait!16 Servings
Prep: 30 min. + rising
Prep: 30 min. + rising
Bake: 20 min.
Ingredients:
5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
2 tablespoons butter, melted
2 pounds bulk pork sausage
4 cups (16 ounces) shredded part-skim mozzarella cheese
3 eggs
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese
Directions:
In a large 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 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 on a greased baking sheet. 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 four diagonal slits
on top of stromboli. Repeat with remaining dough and filling. Beat
remaining egg; brush over loaves. Sprinkle with Parmesan cheese.
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 (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 370 calories, 18 g fat (8 g saturated fat), 82 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 1 g fiber, 17 g protein.
Ingredients:
5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
2 tablespoons butter, melted
2 pounds bulk pork sausage
4 cups (16 ounces) shredded part-skim mozzarella cheese
3 eggs
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese
Directions:
In a large 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 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 on a greased baking sheet. 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 four diagonal slits
on top of stromboli. Repeat with remaining dough and filling. Beat
remaining egg; brush over loaves. Sprinkle with Parmesan cheese.
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 (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 370 calories, 18 g fat (8 g saturated fat), 82 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 1 g fiber, 17 g protein.
Taste of Home: Winning Recipes
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