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sausage mushroom stromboli

(1 rating)
anbtriangle avatar
Recipe by
Alida Nattress
@anbtriangle
San Francisco, CA

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!

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For sausage mushroom stromboli

  • 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

How To Make sausage mushroom stromboli

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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