DOUBLE SAUSAGE STROMBOLI

Double Sausage Stromboli image

When the winter winds blow, my family loves this tuffed bread that I created. Serve it as an appetizer or entree. -Connie Atchley, Westport, Indiana

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12-14 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk pork sausage
28 pepperoni slices, chopped
3/4 cup shredded mozzarella or cheddar cheese
1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
2 tablespoons butter, softened
1 large egg, beaten
1 tablespoon dried oregano
1-1/2 teaspoons vegetable oil

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; add pepperoni. Drain well and pat dry with paper towels; stir in cheese and set aside., In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, butter and egg until dough pulls away from side of bowl and holds together. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes. , Pat dough into a greased 15x10x1-in. baking pan. Spread sausage mixture lengthwise down the center third of dough; sprinkle with oregano. Fold sides over filling; press edges lightly to seal. Cover and let rise until doubled, about 30 minutes. , Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 245 calories, Fat 13g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 466mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.