Best Breakfast Stromboli Recipes

BACON AND EGG BREAKFAST STROMBOLI

Steps:

• Place oven rack in center of oven and preheat to 400˚F.
• Cook Bacon. Remove to paper-towel lined plate.
• Lightly flour work surface and unfold puff pastry sheet, rolling it out to a 14" x 14" square. Pinch seams created by folds to seal them together as you roll. Move dough often and dust sticky areas with flour.
• Arrange 4 bacon slices in 2 lines from left to right: one across the top, the other across the bottom, leaving 1" border. Between rows of bacon spread scrambled eggs running entire width of bacon lines, but not all the way to edge of dough. Scatter cheese over top.
• Beat remaining egg with water and brush around perimeter of dough.
• Begin rolling Stromboli by taking the longer side of dough and rolling it over filling. Pinch seam to seal. Place Stromboli on parchment lined baking sheet with seam side down. Tuck ends under to seal and brush entire roll with egg wash. Sprinkle dough with salt and pepper to taste.
• Bake for 25−30 minutes, or until crust is deep golden brown. Let sit for at least 5 minutes before slicing. Serve hot.

HAM AND SAUSAGE BREAKFAST STROMBOLI WITH ROASTED PEPPERS AND SPINACH

Steps:

• Preheat the oven to 500 degrees F.
• Roll pizza dough into rough rectangle and place on parchment-lined baking sheet.
• Spread pizza sauce over dough, leaving 1-inch border on 3 sides.
• Top with ham, sausage, scrambled eggs, peppers, spinach, and Provolone cheese.
• Brush edges with egg wash. Fold up sides about 1 inch and brush with more egg wash.
• Roll up like a jelly roll lengthwise, starting along bottom edge of dough.
• Place seam-side down, brush with egg wash, and top with parsley and Parmesan cheese. Gently cut slits along top.
• Place in preheated oven and cook for 8 to 10 minutes, or until golden brown.

BREAKFAST STROMBOLI RECIPE - (4.6/5)

Steps:

• Preheat the oven to 400 degrees and place the rack in the center of the oven. Unfold and roll the puff pastry sheet on a lightly floured surface into a 16" x 16" square. Pinch the seams created by folds to seal them together as you roll. Move the dough often so that you can tell when it is beginning to stick. Dust any sticky areas with a little bit of flour. Arrange the ham slices in the center of the dough leaving approximately 1" border all the way around. Add the cheese and scrambled eggs in a 3" wide line in the center of the ham running the entire width of the ham, but not all the way to the edge of the dough. The ingredients should be in a line in the center of the dough, running from your left to right. Brush the edges around the perimeter of the dough with egg wash. This will act as a glue to seal the edges of the puff pastry when you bring them together. Begin rolling the Stromboli by taking the side of dough nearest to you and rolling it over the filling and bringing it together with the opposite side. Roll the Stromboli over until the seam is on the bottom. Tuck each of the ends under to seal and brush the entire roll with egg wash. You can sprinkle the dough with a little salt and pepper if you would like. Bake for 20-25 minutes until the crust is a golden brown color. You will notice that it has puffed up quite a bit. Remove from oven, slice and serve immediately.

BREAKFAST STROMBOLI RECIPE

Steps:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place a skillet over medium heat and add sausage. Cook sausage, breaking it into small pieces, until it is just no longer pink.
• Add the diced onion and bell pepper and cook for an additional 3 minutes. Transfer to a paper towel-lined plate to drain the grease and cool slightly.
• Place the hash browns in a medium mixing bowl and pour all but 2 Tbsp of the beaten egg mixture over potatoes. (You'll use the reserved beaten egg to brush on the pastry.)
• Add sausage mixture, Parmesan cheese, salt, pepper and about half of the shredded cheese to the egg/potato mixture, stir to combine and set aside.
• Working on a lightly-floured surface, unfold the puff pastry and roll out slightly until you have a 12" x 12" square. Transfer the pastry to the prepared baking sheet. You may need to sprinkle the parchment with a tiny bit of flour to prevent sticking.
• Brush a 1" border around the perimeter of the dough with the remaining beaten egg. Place the filling into the center of the puff pastry. Form a 4"-wide line running the entire width of the pastry and leave a 1" border along the left and right sides. You can compact and shape the filling with your hands if necessary. Add the remaining shredded cheese on top of the filling.
• Fold the top and bottom flaps of the dough over the filling, overlapping the pastry by at least 1". The egg should help to seal the dough together at the seam. Press the dough on the left and right side together to seal and fold them upward. Roll the entire cylinder over so that the center and side seams are on the bottom of the Stromboli. Re-shape if necessary and then brush the entire pastry with the remaining beaten egg.
• Bake 35-40 minutes or until a deep golden brown flaky crust has formed. Cool for 5-10 minutes and cut into thick slices.

BREAKFAST STROMBOLI

Steps:

• Preheat the oven to 375°F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
• Spread the soft scrambled eggs over the dough, leaving about a 3-inch border around the edges with no egg. Sprinkle the cooked and drained sausage over the egg. Sprinkle the cheese over the sausage and egg, reserving a few tablespoons for the top of the stromboli.
• Starting on one side, carefully roll the dough up like a jelly roll, using the parchment to help roll it over. Slide the stromboli to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust. Sprinkle the remaining cheese over the top.
• Bake for 20 to 30 minutes minutes or until golden brown. Serve warm by itself or with sausage gravy, salsa, or even marinara sauce for dipping.