Italian Sausage Stromboli Aka Sausage Bread Recipes

ITALIAN SAUSAGE STROMBOLI (AKA SAUSAGE BREAD)

Steps:

• Lay pizza dough on a lightly floured surface so it can rest.
• Slice Italian sausage into 1/2 inch slices; fry in a 10" skillet over medium heat until browned, about 10 minutes.
• Add 1/2 cup water, peppers and onions; bring to boil and cover.
• Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and sausage is heated through.
• Drain liquid from skillet and sprinkle sausage mixture with Italian seasoning; set aside.
• ***If you have leftover sausage, onions and peppers, like I did, you just need to warm it up***.
• Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
• Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17.
• Sprinkle with sausage mixture, then the cheeses.
• Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go.
• Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees.
• Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat.
• After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired.
• Enjoy!

NANA'S SAUSAGE BREAD

Steps:

• In frying pan, brown sausage over medium high heat.
• Drain drippings and let cool.
• Mix 2 eggs, basil, fennel seeds and mozzarella into cooled sausage and set aside.
• In large bowl, combine 5 cups flour, sugar, salt and yeast.
• In small sauce pan, heat water, milk and butter until hot to the touch (about 125°), and stir into dry mixture.
• Mix in only enough of the reserved 1 cup of flour to make a soft dough.
• Knead dough on a lightly floured surface until smooth and elastic (about 8-10 minutes).
• Cover dough and let rest for about 10 minutes.
• Divide dough in half, set one half aside.
• Roll half the dough into a 6" x 18" rectangle.
• Spoon half the sausage mixture evenly over the dough to within a 1/2 of the edges.
• Fold the dough over the sausage filling and overlap the dough by about 1 1/2", seal seam and ends by pinching dough together.
• Carefully transfer filled dough to a greased baking sheet in a horseshoe shape.
• With a very sharp knife or razor, make slashes in the top of dough about 1/2" deep and about 2" apart.
• Repeat rolling and filling with remaining piece of dough.
• Beat remaining egg and brush over both loves of bread.
• Lightly sprinkle 1 TB of Locatelli or Parmesan cheese over each loaf (optional).
• Cover loaves and let rise until doubled (about 40-50 minutes).
• Bake in preheated 375° oven for about 25-30 minutes or until done.
• Remove from baking sheets and cool slightly.
• Serve warm.
• Refrigerate leftovers.
• Bread can be made a day ahead of time and then warmed in the oven before serving.

HEARTY SAUSAGE STROMBOLI

Steps:

• In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, Parmesan cheese, salt, oregano, garlic and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. , Meanwhile, cut top third off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , Line bottom half with three mozzarella cheese slices; top with sausage mixture and remaining cheese. Replace bread top. Wrap sandwich loaf in foil. , Bake at 400° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing.