Best Sausage Mushroom Stromboli Recipes

SAUSAGE MUSHROOM STROMBOLI

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

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.