Best Sausage Mushroom Stromboli Recipes

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SAUSAGE MUSHROOM STROMBOLI



Sausage Mushroom Stromboli image

I made these rolls for my guys and I was amazed how much they loved them. The jelly roll process is actually quite easy once you have gently rolled or massaged the dough to the right size - it might not look like much going into the oven but when you remove from the oven, it is a work of art!

Provided by Alida Nattress

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 16

1 frozen bread dough, thawed
1 pkg bulk italian sausage (16 oz tube)
1 Tbsp olive oil, extra virgin
1/2 onion, diced
4 oz mushrooms, pref. baby bella, finely chopped
1 c basil leaves, finely shredded
2 tsp salt
1/4 tsp gr black pepper
1/4 tsp red pepper flakes (opt.)
1 c parmesan cheese
TOPPING
1 egg yolk, beaten
1 tsp water
1 tsp dried italian herbs
SAUCE FOR SERVING
1/2 c marinara sauce, warmed

Steps:

  • 1. Preheat oven to 375 degrees. Cook sausage in saute pan, being careful not to overcook, and chopping up during the cooking process. Place into a bowl to cool slightly. In same saute pan, remove any leftover grease. Add in olive oil and when heated, lightly saute the onions for 2 mins, then add in the chopped mushrooms and continue saute for another minute. Add vegetables to bowl with the sausage. Add basil, salt, pepper, and pepper flakes to sausage mixture and blend well.
  • 2. Cut bread dough in half. Use flour lightly to coat any sticky ends or areas and roll each half out to 9"x12" sizes. Place half of sausage mixture on each dough piece, keeping a 3/4" outside border free of the mixture. Sprinkle 1/2 c. of parmesan cheese on each dough piece. From the short end, roll each dough in a jelly roll fashion, ending with the seam on the underside, and pinching or patting the ends closed. Blend the egg yolk with the water and glaze each dough loaf, followed by a sprinkling of the Italian dry herbs. Gently cut 2 or 3 vents into the top of each loaf. Bake in preheated oven for about 20 minutes till loaves are light golden brown. Remove from oven and allow to cool for about 10 minutes before cutting into slices. Serve with warmed marinara sauce on the side.

SAUSAGE-AND-MUSHROOM STROMBOLI



Sausage-and-Mushroom Stromboli image

How to make Sausage-and-Mushroom Stromboli

Provided by @MakeItYours

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
¾ pound sweet Italian sausage
1 pound prepared pizza dough
½ cup marinara or tomato sauce, (preferably homemade), plus extra sauce for dipping
1½ cups thinly sliced cremini mushrooms
1½ cups coarsely grated part-skim mozzarella cheese
¼ cup finely grated Pecorino Romano cheese

Steps:

  • Preheat the oven to 350˚. Preheat a large pizza stone. (Alternately, line a large baking sheet with parchment paper and set aside.)
  • In a large skillet, warm 2 tablespoons of the olive oil over medium heat. Add the sausage and cook, stirring occasionally and breaking the sausage into small pieces, until cooked through, about 7 minutes. Transfer the sausage to a paper-towel-lined plate.
  • Divide the dough into two equal-sized balls. On a lightly floured work surface, roll one ball into a 6-by-10-inch rectangle. Spread half of the marinara over the dough, leaving a 1-inch border around the sides. Sprinkle half of the sausage, mushrooms, mozzarella and Pecorino evenly over the dough. Roll the dough up to form a tight log, pinching the edges to seal. Repeat with the remaining ingredients.
  • Gently transfer the stromboli to the pizza stone or prepared baking sheet. Brush the stromboli with the remaining tablespoon olive oil and cut three ½-inch slits into the top of each log to allow steam to escape. Bake for 20 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before serving with additional marinara for dipping.

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