Sausage Stromboli

Ingredients

• 1 pkg. active dry yeast
• 1 cup warm water
• 1/4 cup olive oil
• 1/4 tsp. salt, divided
• 2 1/2-3 cups flour
• 3/4 lb. bulk pork sausage
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• 1 medium onion, chopped
• 1 can tomato sauce
• 1/2 cup chopped green pepper
• 1 garlic clove, minced
• 1 1/2 tsp. Italian seasoning
• dash pepper
• 1 cup sour cream
• 3 Tbsp. whipped chive and onion cream cheese
• 1 cup shredded mozzarella cheese
• 1 egg white, lightly beaten

Directions

In a large mixing bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add the oil, 1/8 tsp. salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside.

Punch dough down. On a large greased baking sheet, roll dough into an 18x12 inch oval. Spread sausage mixture lengthwise down the center. Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.

By Robin from Washington, IA