SAUSAGE STROMBOLI
Just down right good food! Well worth the time and without a lot of effort. Amazing hot out of the oven or as cold leftovers! Packs great for picnics too! This is how my family loves Stromboli! Easily doubled too!
Provided by Chrissy Hackley @Chrissy_Hackley
Categories Pork
Number Of Ingredients 21
Steps:
- Using a stand mixer, in the bowl combine 3 cups flour, yeast, sugar, and salt. Pour in the water, milk, and butter.
- With dough hook attachment, mix on medium until it starts to combine. Stop mixer, scrape down sides. Start mixer on lowest setting and let mix/knead for 8 minutes. If dough is too sticky add rest of flour, stopping one more time to scrape down sides. Continue for the 8 minutes of "kneading" with dough hook, on low.
- Grease a medium mixing bowl. Place dough in bowl, turning to coat in grease. Cover with towel and let rise until doubled, about an hour depending on how warm your kitchen is. (I have a bread proofing function on my oven, it reduced rise time to just 30 minutes)
- While dough is rising, make filling. In a skillet, over medium heat, cook and crumble sausage until cooked through. Stir in peppers and onion and cook for 3 minutes more. Drain any excess fat. Let cool for 15 minutes. Combine it with the 2 eggs, cheese, and basil. Set aside.
- When dough has doubled, punch it down and turn out onto floured surface. Work into an oval shape. Roll out to 10×15. Transfer to a baking sheet that is either lined with parchment or greased.
- Spoon filling into center of dough, leaving about 2 inches of dough on all sides.
- Fold dough up over filling, pinching to seal together. Turn over so it is seam side down.
- Cover with clean towel and let rise for 45 minutes. Preheat oven to 375°f.
- Beat final egg with the 1 tablespoon of water. Brush over top and sides. Make 4 even slits across the top with a sharp knife. Sprinkle with Italian seasoning then sprinkle with parmesan cheese.
- Bake in preheated oven at 375°f for 20-25 minutes, or until golden brown.
- Let rest 10 minutes before slicing. Enjoy!
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