Sausage and Egg Stromboli Recipe

Prep Time 20 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

Enjoy a warm, savory breakfast or brunch treat with this Sausage and Egg Stromboli. Fluffy scrambled eggs, flavorful sausage, and gooey cheese are wrapped in soft, golden-brown dough for a meal that’s perfect for family gatherings, brunch, or meal prep. This recipe is easy to customize and guarantees a delicious, satisfying bite every time.

Ingredients
    For the Dough:
  • 2 ½ cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 2 ¼ tsp instant yeast (1 packet)
  • ¾ cup warm water
  • 2 tbsp olive oil
    • For the Filling:
  • 4 large eggs
  • 200 g breakfast sausage, cooked and crumbled
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup chopped green bell pepper (optional)
  • ¼ cup chopped onions (optional)
  • Salt and pepper to taste
  • 1 tsp dried Italian herbs (optional)
    • For the Egg Wash:
  • 1 large egg, beaten
  • 1 tsp water
Instructions
    Prepare the Dough
  1. 1
    In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead for 8–10 minutes on a lightly floured surface until smooth and elastic. Place the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm area for 1 hour or until doubled in size.
    2. Prepare the Filling
  2. 2
    While the dough rises, cook the sausage in a skillet over medium heat until browned and fully cooked. Set aside. In the same skillet, scramble the eggs with a pinch of salt and pepper. Once cooked, remove from heat and combine with the cooked sausage, cheeses, and optional vegetables in a mixing bowl.
    3. Assemble the Stromboli
  3. 3
    Preheat oven to 200°C. Roll the dough on a floured surface into a rectangle, about 12x10 inches. Spread the sausage and egg mixture evenly over the dough, leaving a 1-inch border on all sides. Carefully roll the dough from one long side to form a log, sealing the edges and ends by pinching them together.
    4. Apply Egg Wash
  4. 4
    Place the stromboli seam-side down on a baking sheet lined with parchment paper. Brush the top with beaten egg and water to create a golden, glossy finish.
    5. Bake
  5. 5
    Bake in the preheated oven for 25–30 minutes or until the crust is golden brown and cooked through. Remove from the oven and let it rest for 10 minutes before slicing.
    6. Serve
  6. 6
    Slice the stromboli into 1-inch pieces and serve warm. It pairs beautifully with a side of marinara sauce or fresh greens.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes for best results.

Variations: You can add mushrooms, spinach, or jalapeños for extra flavor. Substitute cheeses like provolone or gouda for a different taste.

Make Ahead: Prepare the dough and filling a day before, assemble, and bake fresh the next morning.

Keywords: breakfast stromboli, sausage and egg roll, brunch recipe, easy breakfast, meal prep
Read it online: https://petitepanini.com/recipe/sausage-and-egg-stromboli-recipe/