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Clarion County Recipe of the Day: Cheesy Sausage Stromboli
This sausage-filled bread is perfect for brunch!
Cheesy Sausage Stromboli
5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 – 1/4 ounce packages active dry yeast
1-1/2 cups warm water (120° to 130°)
1/2 cup warm 2% milk (120° to 130°)
2 tablespoons butter, melted
2 pounds bulk pork sausage
4 cups shredded part-skim mozzarella cheese
3 large eggs
1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese
~In a large bowl, combine the flour, sugar, salt, and yeast. Add water, milk, and butter; beat on low until well combined. Turn onto a well-floured surface; knead until smooth and elastic, about eight minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
~Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs, and basil; set aside.
Punch dough down; divide in half. Roll one portion into a 15×10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within one inch of edges.
~Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.
~Bake at 375° for 20 to 25 minutes (or until golden brown). Slice; serve warm.
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